Sicilian Lasagne Recipe - Recipe Center - Raley’s Family of Fine Stores

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Sicilian Lasagne
Sicilian Lasagne
1 tbsp. extra virgin olive oil
1 1/2 cups onion minced
5 cloves garlic minced
3 (28- oz.) cans crushed tomatoes or tomato puree
2 1/2 tsp. sugar
2 1/2 tsp. each: basil and Italian herb
3/4 tsp. salt
pepper to taste Freshly ground
1/2 lb. each: lean ground beef and Italian
sausage (casings removed)
2 lb. ricotta cheese
2 cups Raley's Shredded Mozzarella Cheese divided
1 cup shredded Parmigiano-Reggiano Cheese divided
2 Raley's Eggs
1/4 tsp. salt
12 to 16 lasagna noodles cooked according to package directions
1 lb. mozzarella cheese sliced, divided
Prep time: 40 minutes,
Cook time: at least 2 hours, 15 minutes (mostly unattended)

To prepare sauce, heat oil in a large pot; stir in onion and garlic and cook for 5 minutes. Add remaining sauce ingredients and bring to a boil. Reduce heat and simmer, covered, for at least 1 hour (several hours is best). To prepare lasagne, preheat oven to 350°F and spray a 13-by-9-inch baking dish with nonstick cooking spray. Cook beef and sausage in a large skillet over medium heat for 5 to 10 minutes or until cooked through, breaking into small pieces with the back of a wooden spoon. Stir in 1 cup sauce and set aside. Stir together ricotta, 1 cup shredded mozzarella, 1/2 cup Parmigiano, eggs and salt. Spread 1/2 of meat in bottom of prepared pan and top with a layer of cooked noodles, a layer of mozzarella slices and a layer of ricotta mixture. Add another layer of pasta and cheeses, ending with a third layer of pasta. Spoon remaining meat and 1 cup sauce over the top. Tent with foil and bake for 30 minutes; top with remaining cheeses and cook, uncovered, for 30 minutes more. Let stand for 5 minutes before cutting. Serve with remaining sauce and additional Parmigiano.

Makes 10 to 12 servings.
Wine Suggestion
Chianti, of course!

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