Prep 45 mins
Cook 2 hrs 10 mins
(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.
- 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
- 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.
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!
This was awesome; my only complaint is that the author did not specify the size of pan. I used a 9x13x2 pan, which I thought was a "standard" "large" for lasagne, yet my HALF recipe filled the whole thing!! (I didn't even use the whole box of pasta!). Good thing I didn't make the whole recipe!!! Oh--and I did make some substitutions. Cottage cheese instead of ricotta; ground beef instead of sausage; colby cheese instead of the mozzarella and asiago. I can only IMAGINE how much better the flavor is with these ingredients; I just didn't have them on hand. I will continue to make this as a regular staple in our house...
Thank you! I have made many versions of lasagne, home made noodles and all, and this is definitely one of the best. I made the full recipe of sauce and what was left over, after making a regular sized lasagne, went into the freezer for pasta sauce. A great two for one deal!