We’re elevating Garfield’s favorite meal with Genoa salami and hard-boiled eggs—two surprising but traditional elements in this classic Sicilian lasagna. Layered, satisfying, and full of comforting flavors, this dish is perfect for family dinners and meal prep.
Using oven-ready lasagna noodles speeds up assembly. You can also boil the eggs and prepare the ragù (meat sauce) ahead of time to make the final assembly quick and easy.
When I’m short on time, I sometimes make a ravioli lasagna or switch things up with a lasagna-inspired spicy sausage slab pie. These variations give the same cozy satisfaction with less prep when you need it.
This layered pasta is one of the most beloved dishes worldwide and a true emblem of Italian cuisine. It also freezes very well, so you can keep homemade lasagna on hand for busy evenings.
📝 NOTE: The full printable recipe is provided in the recipe card below.
Sicily has nine provinces, each with its own culinary traditions, so lasagna recipes vary across the island. You may find versions that include peas, carrots, celery, or other regional ingredients.
A friend from Sicily taught me this Sicilian-style lasagna while I lived in Germany. It’s an authentic, home-style version—simple, hearty, and full of character.
📃 Why it Works
- The recipe uses four cheeses, which removes the need for a béchamel and still gives a rich, creamy texture.
- Preparation is straightforward and relatively quick, especially when you use no-boil noodles.
- There are fewer pots and pans to clean compared with some multi-step pasta dishes.
- This lasagna freezes well both before and after baking, and it reheats without losing its fresh-baked appeal.
Each layer should be added with care—balance is what makes lasagna truly shine.
The word lasagna traces back to the Roman term “lagana,” which referred to flat sheets of dough. Eggs, tomatoes, and many cheeses were introduced later, evolving the dish into what we enjoy today.
🛒 Ingredients and Notes
- Marinara sauce: Use a quality store-bought marinara or make your own. If using plain tomato sauce, add onion, basil, oregano, and other seasonings to taste.
- Lasagna noodles: Oven-ready/no-boil noodles save time. If you prefer a saucier noodle, boil standard lasagna sheets first.
- Ground meat: Lean ground beef or a pork-beef mix works well—drain excess fat after browning.
- Genoa salami: Traditional here, but you can substitute other cured meats such as soppressata, capocollo, or prosciutto.
- Cheeses: Use good-quality cheeses—ricotta, shredded mozzarella, and grated Parmigiano-Reggiano or Pecorino Romano. Cottage cheese can be used in the middle layer for texture.
🔪 Instructions
Steps 1 & 2
1 – Make the meat sauce: Brown the ground meat in a skillet, drain any excess fat, then stir in marinara sauce and a little water from the sauce jar to capture all the flavor. Season with salt and pepper and simmer for about 10 minutes.
2 – Make the spinach layer: Sauté minced garlic in olive oil briefly, add chopped spinach, and cook until just wilted. Remove from heat and set aside.
Steps 3 & 4
3 – Prep the cheese mixture: Combine shredded mozzarella (divided), ricotta, grated Parmigiano-Reggiano, a beaten egg, and chopped parsley until smooth.
4 – Assemble: Spread about 1 cup of meat sauce across the bottom of a 13×9-inch baking pan. Add a layer of oven-ready noodles, spread a portion of the cheese mixture, then add more meat sauce. Repeat to build layers.
Steps 5 & 6
5 – Middle layer: On a noodle layer, spread cottage cheese (or additional ricotta), then add wilted spinach, chopped Genoa salami, sliced hard-boiled eggs, and sliced fresh mozzarella. Spoon meat sauce over this layer.
6 – Finish: Add a final noodle layer, top with the remaining cheese mixture and meat sauce, then sprinkle with the remaining shredded mozzarella and Parmigiano-Reggiano. Cover with foil greased lightly so the cheese won’t stick, and bake at 350°F for about 1 hour, removing the foil for the last 15 minutes. Let rest 15 minutes before slicing.
- Full-fat cheeses give the best texture and flavor.
- There is no béchamel in this recipe, but you can add it if you prefer a creamier profile.
- Use a pan at least 2½ inches deep to avoid overflow while baking.
- No-boil noodles absorb sauce as they cook; add 8–12 oz extra marinara if you prefer very saucy noodles.
- To prevent spills and burning in the oven, place the lasagna pan on a large foil-lined baking sheet.
❓ Frequently Asked Questions
Yes. To freeze uncooked lasagna, assemble it in a freezer-to-oven-safe dish, cover tightly with plastic wrap and foil, and freeze up to three months. Thaw in the refrigerator 24 hours before baking or bake from frozen at 375°F for about an hour (remove plastic wrap), then uncover and bake an additional 15 minutes. To freeze baked lasagna, cool completely, portion or freeze whole in airtight containers or freezer bags for up to three months.
For frozen portions, microwave on medium, adding a splash of marinara or water to keep moist; heat in 20–30 second increments until warm. Alternatively, reheat defrosted lasagna in a 375°F oven covered until heated through. For refrigerated leftovers, microwave for about 1 minute and then in 15-second intervals until hot.
Yes. Oven-ready gluten-free lasagna noodles are widely available and work well in this recipe.
Place eggs in a saucepan, cover with cold water by an inch, add a teaspoon of salt, bring to a boil, then cook 7–10 minutes. Cool under cold running water to make peeling easier.
✍ Reviews
“This is hands down the best recipe I’ve ever made!! My family still talks about it! It’s the only reason I’m excited for cold weather!” – Deanne via Facebook
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Classic Sicilian Lasagna Recipe
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EQUIPMENT
- cast-iron or nonstick skillet
- lasagna pan
- mixing bowl
- saucepan
Ingredients
For the Meat Sauce
- 1 tablespoon olive oil
- 1 pound ground beef (or a pork/beef mix)
- 24 oz. jar marinara sauce
- 1 cup water
- Salt and pepper, to taste
For the Spinach Layer
- 1 tablespoon olive oil
- 4 cups chopped spinach
- 1 garlic clove, minced
For the Cheese Mixture
- 3 cups shredded mozzarella, divided
- 16 oz. ricotta cheese
- ½ cup grated Parmigiano-Reggiano (divided)
- 1 egg, beaten
- ¼ cup fresh parsley, chopped
You will also need:
- 1 cup cottage cheese
- 3 hard-boiled eggs, sliced
- 1 cup chopped Genoa salami (about 4 oz.)
- 8 oz. fresh mozzarella, sliced
- 12 oven-ready lasagna noodles
Instructions
Meat Sauce
- Heat 1 tablespoon olive oil in a skillet over medium-high. Brown 1 pound ground meat, breaking it up until no pink remains. Drain fat, stir in marinara and 1 cup water (use the empty sauce jar to capture sauce), season with salt and pepper, and simmer 10 minutes.
Spinach Layer
- Heat 1 tablespoon olive oil, sauté 1 minced garlic clove until fragrant, add 4 cups chopped spinach, and cook until just wilted. Set aside.
Cheese Mixture
- Mix 1½ cups shredded mozzarella, 16 oz ricotta, ¼ cup Parmigiano-Reggiano, 1 beaten egg, and ¼ cup chopped parsley until smooth. Preheat oven to 350°F.
Assemble Lasagna
- Spread 1 cup meat sauce on the bottom of a 13×9-inch pan. Add a layer of 3 oven-ready noodles, one-third of the cheese mixture, and about 1 cup meat sauce. Repeat once more.
- For the third layer, spread 1 cup cottage cheese, then the wilted spinach, 1 cup chopped salami, 3 sliced hard-boiled eggs, and 8 oz sliced fresh mozzarella. Spoon 1 cup meat sauce over this layer.
- Add a final noodle layer, top with remaining cheese mixture and meat sauce, then sprinkle with remaining 1½ cups shredded mozzarella and ¼ cup Parmigiano-Reggiano. Cover with greased foil and bake 1 hour, removing foil after 45 minutes. Let rest 15 minutes before serving.
Notes
- No-boil noodles may not cover the entire pan initially—they will expand while baking.
- There is no béchamel in this version, though you may add it for a creamier finish.
- You can chop the eggs instead of slicing and distribute them evenly if preferred.
- Spread meat sauce to the edges of the noodles so the entire pan is evenly sauced.
- If your pan is shallow, prevent foil contact with cheese by supporting it on toothpicks poked into the lasagna edges.
- Place the pan on a foil-lined baking sheet to catch any overflow and prevent burning.
- Nutritional information is an estimate and will vary by product choices.
Storage:
- Refrigerate leftover cooked lasagna, covered, for 3–5 days or freeze for up to three months.
- Freeze uncooked assembled lasagna in a freezer-to-oven-safe container for up to one month.
Nutrition
Carbohydrates: 35 g (12%) |
Protein: 43 g (86%) |
Fat: 41 g (63%)
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NOTE: This post was originally published in 2013 and updated in January 2020 for photos and content.