Le Lasagne Autentiche Siciliane Supreme

READY IN: 2hrs 55mins
Recipe by TheHungaryCook

(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.

Top Review by Pleased to Meet You

So good! I used a box of Barilla no boil lasagne, increased liquid with 2nd 28 oz. can tomatoes, only 1 can tomato paste. I used turkey hot Italian sausage, and put meat mixture through food processor after browning/draining for even grind. I used only 1 lb. of mozarella. Completely filled a 9x13x3 casserole. Baked it covered one hour on a cookie sheet to catch any spill, then uncovered with added parmesan for 5 to 10 minutes, and allowed to rest at least 15 minutes before serving. It held together beautifully, was both rich and light. Half of it fed six at my dinner party. Big hit!

Ingredients Nutrition


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

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