Classic Sicilian Lasagna Recipe

Fresh out of the oven, classic Sicilian lasagna - horizontal

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Tired of the same old lasagna recipe? We’re kicking up Garfield’s favorite meal with Genoa salami and hard-boiled eggs, the secret ingredients in this classic Sicilian lasagna. Pure happiness in layers!



A slice of delicious Sicilian recipe for classic lasagna.


This uncomplicated recipe is perfect for a quick weeknight meal, by boiling eggs and making the ragù Bolognese sauce (meat sauce) in advance, and using oven-ready lasagna noodles. 


NOTE: This post was originally published in 2013 and has been updated for photos and content.




  • There are four different kinds of cheese in this Sicilian-style lasagna recipe, which eliminates the need for béchamel sauce, and the middle layer replaces the use of Italian sausage.
  • The recipe is quick to prep.
  • There are fewer pans to wash after prepping this meal.
  • The lasagna freezes well uncooked and cooked and doesn’t taste like leftovers at all.
  • It’s easy to keep your freezer stocked with homemade lasagna for busy weeknights.


I can never get enough of this lasagna. It is not without reason that lasagna is one of the most popular dishes all over the planet and one of the symbols of Italian cuisine.


This Sicilian classic is simply balm to the soul, pure comfort food. Good lasagna takes time. Each of their layers has to be filled with devotion; otherwise, lasagna is not the queen of pasta, but just a sticky pasta dish.


Closeup of the lasagna from Sicily island.




The term “lagana” was used in Roman times and referred to square or rectangular-shaped thin wheat-flour dough sheets baked or fire-cooked. The introduction of egg in the dough, cheese, and tomatoes came centuries later.


This recipe was given to me by Silvana, an Italian girl I worked with when I lived in Germany. She told me it’s her Sicilian grandmother’s secret lasagna recipe. Thankfully though, she let the cat out of the bag! 😸


Is it authentic? I haven’t got a clue! As with any traditional dish, there are many recipes and variations of lasagna (and it was quite different centuries ago from how it is today), but I know this: it’s the best homemade lasagna I ever had! 




The ingredients in the middle layer put this lasagna above any other. Oh, and cheese, of course, because a good cheese makes all the difference.


Protein – Ground beef, Genoa salami, and eggs

Dairy – Cottage cheese, ricotta, mozzarella, and parmesan

Vegetables – Spinach

Pasta – oven-ready lasagna noodles

Herbs – Parsley

Seasonings – Salt and black pepper

Aromatics – Garlic and pasta sauce

Fat – Olive oil

Liquid – Water


Ingredients for Sicilian classic lasagna.




Use your favorite brand’s pasta or Marinara sauce, or make your own. I’m fortunate to know Mr. Pellegrino, who makes the best authentic Italian tomato sauce (pictured in ingredients above), but we also like Rao’s Tomato Basil Marinara.


If you’re local to Michiana region and want to get Pellegrino sauce, email me or DM me on my social media platforms for details.


Another option is to use plain tomato sauce; however, you’ll need to add onions, basil, oregano, and other spices to it as it is rather flavorless.


Recipe for authentic Sicilian lasagna with hard-boiled eggs, Genoa salami, and spinach.




*Details and the printable recipe are available at the bottom of this post.


  1. Make the meat sauce: Brown the meat, add Marinara sauce and season with salt and pepper. 
  2. Make the spinach layer: Sauté the minced garlic, add chopped spinach and cook until just wilted. 
  3. Prep the cheese mixture: Mix shredded mozzarella, ricotta, parmesan, egg, and parsley until blended. 
  4. Assemble lasagna: Spread some meat sauce onto the bottom of the baking pan. Layer with oven-ready lasagna noodles, cheese mixture, and more meat sauce. Repeat the layer. Add cottage cheese on top of noodles and layer with spinach, Genoa salami, hard-boiled eggs, fresh mozzarella, and meat sauce. Finish by spreading the reminder of cheese mixture and meat sauce over the top layer of noodles and sprinkling with shredded mozzarella and parmesan. Bake for 60 minutes.


Step-by-step instructions on making this classic lasagna from Sicily.

FYI: To keep the number of steps to a manageable amount, step 7 (VII) shows all ingredients for the middle layers as a gradient, but they each do cover the entire length of noodles.




  • The noodles will most likely not cover the whole bottom of your baking pan. Have no fear: they will expand by cooking and fill up the pan.
  • When you’re spreading the meat sauce, make sure to place some on the noodle outside edges too. It’s easy to forget and just dump everything in the middle.
  • If your pan is a bit shallow, and you think the cheese is going to stick to the foil, insert toothpicks over your lasagna and rest the large piece of foil onto them, making sure to tuck the foil around the pan.
  • To prevent the sauce from boiling over and burning in the oven, causing it to smoke, place lasagna pan on a large foil-covered cookie sheet.
    * This will only happen if your pan is shallow (less than 2 1/2-inches).



F R E Q U E N T L Y  A S K E D  Q U E S T I O N S:




Lasagna is a freezer-friendly meal. You can make it ahead and freeze before baking or freeze leftover baked lasagna.


To freeze lasagna without baking:

  1. Assemble lasagna in a freezer and oven-safe container, cover tightly with plastic wrap and foil and freeze for up to three months.
  2. When you’re ready to bake, defrost lasagna in the refrigerator for 24 hours, remove the plastic wrap and follow baking directions in the recipe card below.
  3. Or, preheat the oven to 375 F and bake frozen lasagna (plastic wrap removed) for 1 hour or until the center is hot. Remove the foil and bake for an additional 15 minutes.


To freeze baked lasagna:

  1. Separate lasagna into individual servings or freeze whole. Place leftover lasagna into freezer bags or an airtight plastic container and freeze for up to three months.




Frozen lasagna:

  1. Unwrap the lasagna piece and place it on a microwave-safe dish. Drizzle with extra Marinara sauce or water to keep moist.
  2. Cover the dish and microwave at medium heat for 2 minutes. Check to see if it’s warmed all the way through. If necessary, continue to microwave in 20-second increments until thoroughly heated.  
  3. You can warm up defrosted lasagna in the oven at 375 F. Cover and heat until the edges are sizzling.


Refrigerated lasagna:

  1. Microwave lasagna piece for 1 minute, then in 15-seconds increments until thoroughly heated.


This delicious #recipe is perfect for a quick weeknight meal and make-ahead freezer meals. Classic Sicilian Lasagna recipe with boiled eggs, Genoa salami, and spinach. #lasagna #dinner #sicilianClick to Tweet




Luckily, oven-ready lasagna noodles are also available free of gluten.




  1. Place eggs in a heavy-bottomed saucepan and cover them with cold water, making sure the tops of eggs are covered by at least an inch of water. 
  2. Add 1 teaspoon of salt to the water. If your eggs crack, the salt will prevent them from leaking out.
  3. Bring to a boil and cook for 7-10 minutes.
  4. Run cold water over boiled eggs until they’re completely cool. Why do this? Because it makes peeling eggs a breeze.


Layers of lasagna noodles, meat sauce, spinach, Genoa salami, and four cheeses make this Sicilian lasagna delicious and unique.


If you make this classic recipe for Sicilian Lasagna, be sure to leave a comment and or give this recipe a rating!


I love to hear from you and I always respond to each and every comment. And of course, if you are…



Don’t forget to post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #ALLTHATSJAS.


I can’t wait to see your spin on it! Scrolling through the photos of recipes you tried is my favorite!


NOTE: For your shopping convenience, this post contains affiliate links.



for Classic Sicilian Lasagna



Easy recipe for Italian lasagna with oven-ready noodles.



Easy recipe for Italian lasagna with oven-ready noodles.
Print Recipe

Classic Sicilian Lasagna Recipe

The surprise is in the middle layer: spinach, hard-boiled eggs, and Italian Genoa salami. It puts this Sicilian lasagna above any other.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Italian
Servings: 6 Servings
Author: Jas


For the Meat Sauce

  • 1 tablespoon olive oil
  • 1 pound ground beef best a mixture of pork and beef
  • 1 24 oz. jar Marinara sauce
  • 1 cup water
  • Salt and pepper

For the Spinach Layer

  • 1 tablespoon olive oil
  • 4 cups spinach chopped
  • 1 garlic clove minced

For the Cheese Mixture

  • 3 cups shredded mozzarella divided
  • 1 16 oz. container ricotta cheese
  • 1/2 cup grated Parmigiano Reggiano or pecorino Romano cheese divided
  • 1 egg beaten
  • 1/4 cup fresh parsley chopped

You will also need:

  • 1 cup cottage cheese
  • 3 hard-boiled eggs sliced
  • 1 cup chopped Genoa salami ca. 4 oz.
  • 8 oz. fresh mozzarella sliced
  • 12 oven-ready lasagna noodles


Meat Sauce

  • In a large cast-iron or non-stick skillet, heat 1 tablespoon of olive oil over medium-high heat. Add 1 pound ground meat and brown, breaking down pieces with a wooden spoon, until meat is no longer pink.
  • Drain the fat and stir in 24 oz. of marinara sauce. Add 1 cup water to the empty sauce jar; cover with a lid and shake well. Toss the liquid with the meat mixture; season with salt and pepper to taste. Simmer on low heat for 10 minutes.

Spinach Layer

  • In a skillet, heat 1 tablespoon olive oil over medium heat. Add 1 minced garlic clove and cook until fragrant, about 30 seconds. Add 4 cups of chopped spinach and heat through until just wilted. Set aside.

Cheese Mixture

  • Meanwhile, mix 1 1/2 cups of shredded mozzarella, 16 oz. Ricotta, 1/4 cup of Parmigiano Reggiano, 1 beaten egg, and 1/4 chopped fresh parsley until blended. Set aside.
  • Heat the oven to 350 degrees Fahrenheit.

Assemble Lasagna

  • Spread 1 cup of the meat sauce onto the bottom of the 13x9-inch baking pan. Top with a layer of 3 oven-ready lasagna noodles (don’t worry if they don’t cover the entire pan).
  • Top the noodles with 1/3 of the cheese mixture and about 1 cup meat sauce. Repeat the same layer once again (3 noodles, 1/2 of the remaining cheese mixture, and 1 cup meat).
  • For the third layer, top the noodles with 1 cup cottage cheese and spread with the wilted spinach, 1 cup chopped salami, 3 sliced hard-boiled eggs, and 8 oz. sliced fresh mozzarella. Add 1 cup of the meat sauce.
  • Place another layer of noodles and cover with the remaining cheese mixture and remaining meat sauce. Sprinkle with remaining 1 1/2 cup shredded mozzarella and 1/4 cup Parmigiano Reggiano).
  • Cover the pan with foil greased with cooking spray (so that cheese doesn't stick to it). Bake 1 hour or until heated through, removing foil after 45 minutes. Before cutting, let stand 15 minutes.


  • The noodles will most likely not cover the whole bottom of your baking pan. Have no fear: they will expand by cooking and fill up the pan.
  • When you're spreading the meat sauce, make sure to place some on the noodle outside edges too. It's easy to forget and just dump everything in the middle.
  • If your pan is a bit shallow, and you think the cheese is going to stick to the foil, insert toothpicks over your lasagna and rest the large piece of foil onto them, making sure to tuck the foil around the pan.
  • To prevent the sauce from boiling over and burning in the oven, causing it to smoke, place lasagna pan on a large foil-covered cookie sheet.
    * This will only happen if your pan is shallow (less than 2 1/2-inches).
Tried this recipe?Snap a photo and mention @all_thats_jas or tag #allthatsjas on Instagram for a chance to be featured!


Nutrition Facts
Classic Sicilian Lasagna Recipe
Amount Per Serving
Calories 922 Calories from Fat 495
% Daily Value*
Fat 55g85%
Saturated Fat 24g120%
Cholesterol 275mg92%
Sodium 1391mg58%
Potassium 683mg20%
Carbohydrates 47g16%
Fiber 2g8%
Sugar 4g4%
Protein 57g114%
Vitamin A 3004IU60%
Vitamin C 9mg11%
Calcium 669mg67%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.



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21 Comment

  1. Reply
    January 28, 2020 at 12:21 pm

    Thanks for bringing this incredible lasagna to light! I use hard boiled eggs in my tuna casserole, so for me it’s not a mind jarring thing, but I can’t wait to try this! And the salami, that was a twist I never expected, either!! This sounds fabulous!

    1. Reply
      January 28, 2020 at 9:26 pm

      Thanks, Mollie! Now you have me craving tuna casserole, lol. I have to try it with boiled eggs. I bet it’s delicious!

  2. Reply
    January 23, 2020 at 6:13 am

    Delicious looking lasagne! And beautiful photos, not easy to make rustic food look this good 🙂

    1. Reply
      January 23, 2020 at 4:53 pm

      I really appreciate reading your note, Matt! Thank you so much. 🙂

  3. Reply
    January 23, 2020 at 4:10 am

    Drooling over this lasagna. So creative and looks amazingly delicious

    1. Reply
      January 24, 2020 at 11:36 am

      Thank you so much! We highly recommend it! 🙂

  4. Reply
    Veena Azmanov
    January 23, 2020 at 3:44 am

    A list of awesome and delicious combinations to making this Classic Sicilian Lasagna. Your presentation is yummy. Best meal for a Happy Day.

    1. Reply
      January 24, 2020 at 11:36 am

      I appreciate your kind feedback, Veena! Thank you and have a great weekend!

  5. Reply
    Colleen Milne
    January 22, 2020 at 11:16 pm

    I haven’t ever heard of or tried boiled eggs in a lasagna, but it looks good! Thanks for sharing.

    1. Reply
      January 24, 2020 at 11:37 am

      Definitely recommended! Thanks for stopping in!

  6. Reply
    January 22, 2020 at 10:44 pm

    Oh this has all the flavors I’m looking for. Thanks for sharing!

    1. Reply
      January 24, 2020 at 11:37 am

      You’re welcome, Katie. Enjoy!

  7. Reply
    January 22, 2020 at 8:46 pm

    I often make lasagna, but I see that you add some egg to the cheese mixture. To tell the truth, I have never added it. I love your version of the recipe. Cannot wait to try!

    1. Reply
      January 24, 2020 at 11:38 am

      We definitely recommend the eggs and Genoa salami. Hope you’ll give it a try!

  8. Reply
    January 22, 2020 at 7:44 am

    Jas, I’m glad you reposted this one as I’ve not seen it and boy does it sounds good. Boiled eggs in lasagna, that’s a new on me. I put boiled eggs in my fish pie and like that, so why not in lasagna. The ricotta and cottage cheese is a nice touch as that’s the type of lasagna I was raised on. Here it’s always made with béchamel sauce. Your Sicilian Lasagna is a must-try dish.

    1. Reply
      January 22, 2020 at 2:50 pm

      I love eggs in my fish pie too! Thanks for the reminder, I haven’t made it in a while. I also put hard-boiled eggs inside my meatloaf (an old recipe somewhere on the blog) and they are in my recent recipe Chilean-style skillet shepherd’s corn pie. Hope you’ll like this lasagna as much as we do! 😀

  9. Reply
    Pasta alla Norcina «
    February 19, 2014 at 10:49 am

    […] Pasta alla Norcina is even better the next day, I swear. It’s the best. Sometimes I say to myself, Jas, is anyone really going to believe you when you say that and then I fill in the blanks with whatever recipe I’m about to share with you and tell you it’s the best. And the world is full of best recipes. For example: have you ever searched for chocolate chip cookie recipe and found The Best Chocolate Chip Cookie Recipe Ever? Yeah, that one or the best casserole, best dinner rolls and so on. Why would you believe me when I tell you this is the best? Is it really going to get you into the kitchen to make your own sausage when you much rather go to, oh, let’s say Olive Garden and let them cook for you? It is your choice, but if you need to impress your dinner guests this is definitely that one Italian dish you want to serve. Forget lasagna, although, I have good recipe for Sicilian lasagna here. […]

  10. Reply
    August 1, 2013 at 12:58 am

    uncooked eggs on toast? …. that must have been your other, less smart daughter…

    1. Reply
      August 1, 2013 at 11:57 am

      lol, I only have one daughter and she turned out pretty ok 😉 Love you!

  11. Reply
    Recipes Gawker
    July 24, 2013 at 4:57 pm


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    1. Reply
      July 25, 2013 at 12:29 pm

      Thank you for the invite! Your site is amazing and I’d be happy to share my recipes there.

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