Lasagna has many forms across Italy, but Sicilian Lasagna stands out with its bold flavors and rustic heart. It’s richer, deeper, and layered with the kind of love that can only come from slow simmered sauce and good cheese.
This recipe captures that same spirit—tender noodles, seasoned beef, creamy ricotta, and melted mozzarella, all baked to golden perfection. It’s the kind of dish that turns any dinner into a Sunday celebration.
Table of Contents
Why you’ll love this Sicilian Lasagna
This Sicilian-style lasagna is everything we crave in an Italian classic.
- Deep, tomato-rich flavor with a touch of herbs
- Layers of creamy cheese and tender pasta
- A family-style bake that’s great for gatherings
- Comforting and hearty, perfect for cold days
- Freezer-friendly and meal-prep approved
I first tasted lasagna like this while visiting family in New York, where Sicilian neighbors invited us over for Sunday lunch. The sauce simmered for hours, filling the house with garlic and oregano.
Back home in Texas, I brought that memory to my kitchen—with a few touches that make it weeknight doable while keeping the soul of Sicily intact.
If you love layered Italian classics, you’ll also enjoy my Lasagna Rolls, a fun and portion-friendly twist that captures the same bold flavors.
Ingredients you’ll need For Sicilian Lasagna
Each layer in this lasagna tells a story: hearty sauce, creamy ricotta, and the perfect pasta bite.
For the Beef Sauce:
- 1 pound ground beef – adds hearty flavor
- 1 large onion, chopped – aromatic sweetness
- 4 garlic cloves, minced – the flavor foundation
- 2 (28-ounce) cans crushed tomatoes – base for a thick, rich sauce
- 1 (15-ounce) can tomato sauce – balances the texture
- 1 teaspoon dried oregano – classic Italian herb
- 1 teaspoon dried basil – brings freshness
- Salt and pepper to taste – essential for balance
For the Pasta and Cheese Layers:
- 1 pound lasagna noodles – cooked al dente
- 32 ounces ricotta cheese – creamy and mild
- 2 cups shredded mozzarella cheese – for melting
- 1 cup grated Parmesan cheese – nutty and sharp
- 2 large eggs, beaten – helps bind the ricotta layer
- Fresh basil leaves – for garnish
Optional Add-ons or Substitutes:
- Add Italian sausage for extra spice
- Substitute ground turkey for a lighter version
- Layer in sautéed spinach or roasted eggplant for a veggie twist
- Use pecorino Romano for sharper flavor
- Add a pinch of red pepper flakes for gentle heat
If you enjoy saucy Italian comfort food, you’ll also love my Pappardelle Bolognese, which carries that same soulful depth in a skillet version.
Step-by-step instructions
Making lasagna is an art, but with the right steps, anyone can master it.
- Make the sauce.
- Heat olive oil in a large pan over medium heat. Add onions and cook until translucent, about 5 minutes.
- Stir in garlic and ground beef. Cook until browned, breaking up any chunks.
- Add crushed tomatoes, tomato sauce, oregano, basil, salt, and pepper.
- Simmer uncovered for 25–30 minutes, stirring occasionally. (This is where your kitchen starts to smell like an Italian restaurant.)
- Prepare the ricotta mixture.
- In a bowl, mix ricotta, beaten eggs, half of the Parmesan, and a pinch of salt and pepper. Set aside.
- In a bowl, mix ricotta, beaten eggs, half of the Parmesan, and a pinch of salt and pepper. Set aside.
- Cook the pasta.
- Boil lasagna noodles in salted water until al dente. Drain and lay flat to prevent sticking.
- Boil lasagna noodles in salted water until al dente. Drain and lay flat to prevent sticking.
- Assemble the layers.
- Preheat oven to 375°F (190°C).
- In a 9×13-inch baking dish, spread a thin layer of sauce on the bottom.
- Layer noodles, ricotta mixture, meat sauce, mozzarella, and Parmesan.
- Repeat 3 layers, finishing with sauce, mozzarella, and Parmesan on top.
- Bake.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until bubbly and golden.
- Let rest 10 minutes before slicing. (It’ll hold its shape beautifully.)
Quick reminders:
- Let the sauce simmer until thick — watery sauce ruins the layers.
- Don’t overcook noodles before baking; they’ll continue cooking in the oven.
- Always rest the lasagna before serving for neat slices.
For another creamy, crowd-pleasing pasta bake, check out my Fettuccine with Shrimp, a lighter seafood alternative that’s every bit as luxurious.
Expert tips for success
- Use whole milk ricotta and mozzarella for best flavor.
- Simmer your sauce long enough to let the flavors deepen.
- Layer evenly for consistent texture in every bite.
- Make a day ahead and refrigerate — the flavors get even better.
- Reheat gently in the oven to keep the cheese melty.
- Garnish with fresh basil or a drizzle of olive oil before serving.
- Double the recipe and freeze one pan for later.
Serving suggestions
This Sicilian Lasagna is a showstopper on its own, but sides make it shine.
- Serve with garlic bread or a crusty baguette
- Add a fresh green salad with vinaigrette
- Pair with roasted vegetables or sautéed spinach
- Sprinkle with extra Parmesan just before serving
- Drizzle with good olive oil for an authentic touch
For a simple side to balance the richness, try my Spaghetti Aglio e Olio, a quick garlic-and-oil pasta that’s the perfect complement.
Storing and reheating
How to store it:
- Cool completely before covering.
- Store in the fridge for up to 4 days.
- Freeze in portions for up to 3 months.
How to reheat it:
- Reheat in the oven at 350°F (175°C) for 20–25 minutes.
- Add a splash of water or sauce before reheating to keep it moist.
- Microwave single portions for 2–3 minutes on medium heat.
Nutrition facts (per serving)
- Calories: 545
- Protein: 36g
- Carbohydrates: 42g
- Fat: 26g
- Saturated Fat: 12g
- Fiber: 4g
- Sugar: 9g
- Sodium: 720mg
- Calcium: 320mg
- Iron: 18% DV
Frequently asked questions
Can I make lasagna ahead of time?
Yes! Assemble up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready to serve.
Can I freeze cooked lasagna?
Absolutely. Cool, portion, and freeze. Thaw overnight in the fridge before reheating.
What makes Sicilian lasagna different?
It often features richer sauces and more herbs than Northern Italian versions, with layers emphasizing tomato depth and olive oil flavor.
Final thoughts
This Sicilian Lasagna brings the essence of Italian comfort straight to your table — hearty, flavorful, and made with love. Every layer tells a story of tradition and warmth, a dish that never fails to bring people together.
- Deep, rich tomato flavor in every bite
- Creamy, cheesy layers baked to perfection
- True Mediterranean comfort, made simple
Sicilian Lasagna
Ingredients
Equipment
Method
- Heat olive oil in a large pan over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and ground beef to the pan. Cook until browned, breaking up any chunks.
- Stir in crushed tomatoes, tomato sauce, dried oregano, dried basil, salt, and pepper. Simmer uncovered for 25–30 minutes, stirring occasionally.
- In a bowl, mix ricotta cheese, beaten eggs, half of the Parmesan cheese, and a pinch of salt and pepper. Set aside.
- Boil lasagna noodles in salted water until al dente. Drain and lay flat to prevent sticking.
- Preheat oven to 375°F (190°C). Spread a thin layer of sauce on the bottom of a 9×13‑inch baking dish.
- Layer noodles, ricotta mixture, meat sauce, mozzarella, and Parmesan. Repeat for three layers, finishing with sauce, mozzarella, and Parmesan on top.
- Cover with foil and bake for 25 minutes. Remove foil and bake another 15 minutes until bubbly and golden.
- Let the lasagna rest for 10 minutes before slicing.
Nutrition
Notes
- Freezer friendly; make ahead up to 24 hours.
