Sicilian Meat Lasagna Recipe
Recipe information
Make Sicilian Meat Lasagna in just 2h 30m. roasted cheeses and roma tomatoes layered high with pan-seared beef, italian sausage, grilled pepperoni, creamy parmesan sauce
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Ingredients
Meat Filling
Creamy Parmesan Sauce (Bechamel-style)
Cheese & Tomato Layers
Assembly & Pasta
Meat Filling
1. Sauté aromatics
Heat 2 tbsp olive oil in a large skillet over medium heat. Add diced onion and cook until translucent, about 5–7 minutes. Add minced garlic and cook 30–45 seconds until fragrant.
2. Brown meats
Increase heat to medium-high. Add ground beef and Italian sausage, breaking up with a spoon. Cook until browned with no pink, about 7–10 minutes. Drain excess fat if needed, leaving a tablespoon for flavor.
3. Add pepperoni and season
Stir in chopped pepperoni, 1 tsp salt, 1 tsp black pepper, 1 tsp dried oregano, and red pepper flakes if using. Cook 2–3 minutes to render pepperoni oils and meld flavors.
4. Build the tomato base
Add tomato paste and cook 1–2 minutes, stirring, to caramelize. Pour in crushed tomatoes, bring to a gentle simmer, reduce heat to low and cook uncovered 15–20 minutes until slightly thickened. Stir in chopped fresh basil at the end and adjust seasoning to taste. Remove from heat and set aside.
Creamy Parmesan Sauce (Bechamel-style)
5. Make roux
In a medium saucepan over medium heat melt 6 tbsp unsalted butter. Whisk in 6 tbsp flour and cook 1–2 minutes, whisking constantly, until the raw flour smell is gone and the mixture is pale golden (do not brown).
6. Add milk and cream
Gradually whisk in 4 cups whole milk and 1 cup heavy cream, a ladle at a time, smoothing lumps after each addition. Bring the mixture to a gentle simmer while whisking; it will thicken in 4–6 minutes.
7. Finish sauce
Reduce heat to low and whisk in 1.5 cups grated Parmesan until melted and smooth. Stir in 1 tsp salt, 1/2 tsp black pepper and 1 tsp freshly grated nutmeg. Taste and adjust seasoning. Remove from heat.
Cheese Mixture & Tomato Prep
8. Prepare ricotta mixture
In a bowl combine 2 cups ricotta, 1 egg, and 1/2 cup grated Pecorino Romano (or Parmesan). Mix until smooth and season lightly with a pinch of salt and pepper.
9. Slice tomatoes and shred cheeses
Thinly slice 4 Roma tomatoes and toss lightly with a pinch of salt. Shred mozzarella and provolone (if using) and set aside.
Assembly & Baking
10. Preheat and prepare pan
Preheat oven to 375°F (190°C). Lightly brush a 9x13-inch baking dish with 1 tbsp olive oil.
11. First layer
Spread about 1 cup of the meat sauce across the bottom of the pan to prevent sticking. Lay 3 lasagna noodles in a single layer (overlap slightly if using oven-ready sheets).
12. Layer cheeses and tomatoes
Spread about one-third of the ricotta mixture evenly over the noodles. Spoon about 1 to 1 1/2 cups meat sauce over the ricotta. Drizzle or spoon 1/3 of the creamy Parmesan sauce over the meat. Scatter 1 cup shredded mozzarella and some provolone, then arrange a layer of sliced Roma tomatoes (about half of the slices). Sprinkle a few torn basil leaves.
13. Repeat layers
Repeat with another 3 noodles, another third of the ricotta mixture, 1 to 1 1/2 cups meat sauce, 1/3 of the Parmesan sauce, 1 cup shredded mozzarella/provolone, and more tomato slices and basil.
14. Top layer
Place final 3 noodles on top. Spread remaining ricotta mixture if any; otherwise spread a thin layer of meat sauce. Pour the remaining creamy Parmesan sauce evenly over the top. Generously sprinkle with remaining mozzarella and any leftover Parmesan/Pecorino. Shift a few pepperoni slices on top for crisped edges if desired.
15. Bake
Cover the pan tightly with aluminum foil and bake at 375°F (190°C) for 25 minutes. Remove foil and bake an additional 15–20 minutes until the top is bubbly and golden-brown. If top is browning too quickly, tent foil lightly.
16. Rest and garnish
Let the lasagna rest 15–20 minutes after removing from oven to set. Sprinkle chopped fresh parsley and additional basil before slicing. Serve warm.
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