Lasagna Siciliana Recipes

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ITALIAN LASAGNA



Italian Lasagna image

Homemade Italian Lasagna, made with homemade sauce, and filled with ricotta cheese, Italian sausage, and lots of cheese. Serve with crusty Italian bread.

Provided by Cathy

Categories     World Cuisine Recipes     European     Italian

Yield 15

Number Of Ingredients 15

9 thick slices bacon, diced
1 onion, chopped
1 teaspoon fennel seed
1 teaspoon dried oregano
1 ½ teaspoons Italian seasoning
2 (28 ounce) cans tomato sauce
2 pounds Italian sausage
1 (16 ounce) package lasagna noodles
2 pints part-skim ricotta cheese
2 eggs
2 teaspoons chopped fresh parsley
1 teaspoon dried oregano
⅓ cup milk
8 slices provolone cheese
6 cups shredded mozzarella cheese

Steps:

  • Brown bacon and onion in a large pan over medium heat. Stir in fennel seed, 1 teaspoon oregano, Italian seasoning, and tomato sauce. Cover, and simmer on low for 4 to 6 hours, or until thick.
  • Brown sausage links in a large skillet. Drain on paper towels. Cut into 1 inch pieces.
  • Mix together ricotta cheese, egg, milk, parsley, and 1 teaspoon oregano in a medium bowl.
  • Layer 1 cup of sauce on the bottom of a 9 x 13 inch pan. Layer with 1/3 uncooked lasagna noodles, 1/2 ricotta cheese mixture, 1/2 sausage pieces, 1/3 mozzarella, and 1/2 provolone cheese. Top with 1/3 sauce. Repeat layers. Top with remaining 1/3 noodles. Spread remaining sauce over the top, and sprinkle with remaining 1/3 mozzarella cheese.
  • Bake at 350 degrees F (175 degrees C) for 1 1/2 hours.

Nutrition Facts : Calories 754.8 calories, Carbohydrate 34.4 g, Cholesterol 156.1 mg, Fat 51 g, Fiber 2.8 g, Protein 40.2 g, SaturatedFat 22.9 g, Sodium 1701.9 mg, Sugar 6.6 g

LE LASAGNE AUTENTICHE SICILIANE SUPREME



Le Lasagne Autentiche Siciliane Supreme image

(Authentic Sicilian Lasagna Supreme) This is a very old lasagna recipe handed down through many generations, and was given to me by an older Sicilian woman. It takes a while to make, but is it ever worth the wait.

Provided by TheHungaryCook

Categories     Meat

Time 2h55m

Yield 1 large pan, 12-18 serving(s)

Number Of Ingredients 21

1 lb lasagna noodle
1 lb ground beef
1 lb Italian sausage
1 large onion, chopped
4 garlic cloves, minced
2 teaspoons sugar
1 tablespoon salt
1 teaspoon salt
1 1/2 teaspoons basil
1/2 teaspoon fennel seed
1/4 teaspoon pepper
8 ounces fresh mushrooms, sliced
1 cup black olives, sliced
1 (28 ounce) can tomatoes, cut up
2 (6 ounce) cans tomato paste
2 eggs, beaten
2 (15 ounce) containers ricotta cheese
2 tablespoons dried parsley
2 lbs mozzarella cheese, shredded
2 cups asiago cheese, grated
2 cups parmesan cheese, grated

Steps:

  • Prepare the lasagna noodles according to package directions.
  • Drain and set aside.
  • Cook the ground beef and sausage.
  • Drain off the grease.
  • Add the onion, garlic and mushrooms to the meat/sausage mixture.
  • Saute until onion is tender.
  • Add the sugar, salt, basil, fennel seed, pepper, tomatoes and tomato paste. Blend well. Simmer for 1 hour.
  • Combine the eggs, ricotta cheese, parsley and salt. Blend well.
  • In the bottom of a very large baking pan, spread just enough of the meat mixture to cover the bottom.
  • Layer lasagna noodles, meat sauce, black olives, ricotta cheese mixture, mozzarella cheese, asiago cheese and parmesan cheese.
  • Repeat layering making sure to end with the parmesan cheese.
  • Cover with foil.
  • Bake at 375 degrees for 25 minutes.
  • Remove the foil and bake for 25 additional minutes.

SICILIAN LASAGNA



Sicilian Lasagna image

Sicilian lasagna has several layers of deliciousness combining meat ragu with peas, creamy bechamel sauce, mozzarella and chopped hard-boiled eggs. All perfectly balanced to create the perfect lasagna!

Provided by Nadia Fazio

Categories     Main Course

Time 2h15m

Number Of Ingredients 22

1 onion (finely diced)
1 carrot (finely diced)
1 stalk celery (finely diced )
3 tbsp. olive oil
2 cloves garlic (finely minced )
pinch red pepper flakes (optional)
500 grams ground meat ((veal, beef and pork combined))
1/4 cup red wine
2 bay leaves
796 ml tomato passata ((tomato purée))
2 cups water (or chicken stock)
salt and pepper (to taste)
1 1/2 cups frozen peas
2 tbsp. butter
2 tbsp. all-purpose flour
1 cup milk
pinch nutmeg
salt (to taste)
325 grams lasagna sheets (no boil)
3 large hard boiled eggs
350 grams mozzarella (cubed (about 2 1/2 cups))
4 tbsp. Parmigiano cheese (grated)

Steps:

  • In a large skillet or sauce pan, sauté a finely diced onion, carrot, celery stalk and a pinch of salt until golden, about 10 minutes.
  • Stir in minced garlic cloves and red pepper flakes (optional) and cook for 1 minute. Stir in ground meat trio (beef, veal and pork) and cook, stirring and breaking up the pieces with a wooden spoon, until no longer pink, about 5 minutes.
  • Deglaze with red wine and cook until it evaporates. Pour in 1 jar of tomato passata. Pour 2 cups of water or chicken stock in the bottle, swirl it around to gather up all the sauce and pour back into the pan.
  • Add bay leaves, salt and pepper, to taste. Bring to a boil, then lower to a simmer and cook partially covered about 1 hour.
  • Stir in green peas and cook for an additional 15 minutes. Adjust seasoning if needed.
  • While the sauce is simmering prepare the bechamel sauce.
  • Melt butter in a small sauce pan on medium heat. Do not allow it to brown.
  • Whisk in flour until it forms a thick paste. Slowly whisk in milk and stir.
  • Bring to a boil, stirring constantly, until the mixture thickens. Remove from heat and add a pinch of nutmeg and salt, to taste. Set aside
  • Hard boil 3 eggs. Let cool, peel and chop coarsely. Set aside in a bowl.
  • Cut mozzarella into cubes or grate it if you prefer.
  • Grate Parmigiano cheese.
  • Preheat oven to 350 degrees F.
  • In a rectangular lasagna pan: ladle enough sauce to cover the bottom of the pan. Arrange sheets of lasagna over the sauce, breaking pieces if necessary to cover the entire surface.
  • Cover the lasagna sheets with ragu with peas. I add approximately 2 ladlefuls to each layer.
  • Drizzle bechamel sauce over the ragu with a spoon. Evenly sprinkle with cubed mozzarella, chopped hard-boiled eggs and a spoonful of grated Parmigiano cheese.
  • Repeat with 3 more layers of pasta adding hard-boiled eggs to each layer except the top layer.
  • Cover tightly with foil and bake for 45 minutes. Uncover and broil for a minute or two until the mozzarella is golden brown and bubbling. Serve hot.

Nutrition Facts : Calories 911 kcal, Carbohydrate 69 g, Protein 47 g, Fat 49 g, SaturatedFat 21 g, TransFat 1 g, Cholesterol 220 mg, Sodium 723 mg, Fiber 7 g, Sugar 14 g, UnsaturatedFat 23 g, ServingSize 1 serving

SICILIAN-STYLE TUNA LASAGNE



Sicilian-style tuna lasagne image

Swap mince for canned tuna in this budget lasagne recipe, made even easier with cream cheese instead of béchamel sauce

Provided by Cassie Best

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

400g can chopped tomatoes
250g frozen sliced mixed peppers
85g black olives , from a jar or can, drained and rinsed
2 tsp ground cinnamon
1 tbsp mixed dried herbs
2 x 185g cans tuna in brine, drained
200g tub cream cheese
12 dried lasagne sheets
125g ball mozzarella , torn into pieces

Steps:

  • Heat oven to 200C/180C fan/gas 6. Tip the tomatoes, peppers, olives, cinnamon and herbs into a pan, cover and simmer for 10 mins until the tomatoes have broken down a little. Add the tuna and season.
  • Tip the cream cheese into a bowl, season and mix to loosen a little, adding a splash of water (or milk, if you have some) to make a thick white-sauce consistency. Assemble the lasagne in a baking dish, approx 20 x 30cm. Pour roughly a third of the tuna sauce into the bottom of the dish, top with 4 lasagne sheets, a third of the cream cheese sauce, then repeat the layers twice more. Scatter over the mozzarella and bake for 35 mins until golden and bubbling.

Nutrition Facts : Calories 565 calories, Fat 34 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 6 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 2.3 milligram of sodium

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