Le Lasagne Autentiche Siciliane Supreme
Indulge in the rich, comforting layers of *Le Lasagne Autentiche Siciliane Supreme*, a Sicilian-inspired masterpiece that redefines traditional lasagna. This recipe combines tender lasagna sheets, a robust meat sauce featuring ground beef, crumbled Italian sausage, and a hint of ground cinnamon for an unexpected depth of flavor. A creamy homemade béchamel sauce marries beautifully with ricotta, mozzarella, and Parmigiano-Reggiano cheeses, creating decadent layers of texture and taste. Enhanced with aromatic herbs like fresh basil and oregano, and a splash of dry red wine for complexity, this lasagna is slow-simmered to perfection and baked until golden and bubbling. Perfect for family gatherings or special occasions, this dish is a true celebration of authentic Sicilian culinary tradition.
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Recipe Information
Ingredients
- 500 grams Lasagna sheets
- 500 grams Ground beef
- 250 grams Italian sausage (crumbled)
- 800 milliliters Tomato passata
- 400 grams Crushed tomatoes
- 2 tablespoons Tomato paste
- 1 large Carrot
- 1 large Celery stalk
- 1 medium Yellow onion
- 4 large Garlic cloves
- 125 milliliters Dry red wine
- 3 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 10 leaves Fresh basil leaves
- 0.5 teaspoons Ground cinnamon
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 800 milliliters Whole milk
- 3 tablespoons All-purpose flour
- 3 tablespoons Unsalted butter
- 0.25 teaspoons Nutmeg
- 500 grams Ricotta cheese
- 300 grams Mozzarella cheese (shredded)
- 150 grams Parmigiano-Reggiano cheese (grated)
Instructions
Finely dice the carrot, celery, and onion. Mince the garlic cloves.
In a large pot, heat olive oil over medium heat. Add diced carrot, celery, and onion, and sauté for 5-7 minutes until softened.
Add minced garlic and cook for another minute, stirring frequently.
Increase heat to medium-high and add the ground beef and sausage. Cook until browned, breaking up the meat with a wooden spoon, about 8-10 minutes.
Deglaze the pot with red wine, scraping up any browned bits from the bottom. Cook until the wine reduces slightly, about 2-3 minutes.
Stir in tomato passata, crushed tomatoes, and tomato paste. Add oregano, cinnamon, basil leaves, salt, and pepper. Reduce heat to low, cover, and simmer for 45 minutes, stirring occasionally.
While the sauce simmers, prepare the béchamel sauce. In a saucepan, melt butter over medium heat. Add flour and whisk constantly for 2 minutes to form a roux.
Slowly pour in the milk, whisking continuously to avoid lumps. Bring the mixture to a gentle boil, then reduce heat and simmer for 5-7 minutes until thickened. Season with a pinch of salt and nutmeg; set aside.
Preheat the oven to 190°C (375°F). Boil the lasagna sheets in salted water according to package instructions, or until they are al dente. Drain and pat dry.
Spread a thin layer of the meat sauce in the bottom of a large baking dish. Add a layer of lasagna sheets.
Top the sheets with a layer of ricotta, a drizzle of béchamel sauce, meat sauce, a sprinkle of mozzarella, and grated Parmigiano-Reggiano.
Repeat the layering process until all ingredients are used, finishing with a top layer of béchamel sauce, mozzarella, and a generous sprinkle of Parmigiano-Reggiano.
Cover the dish with aluminum foil, ensuring it does not touch the cheese. Bake for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until bubbling and golden on top.
Let the lasagna rest for 10 minutes before slicing and serving.
Nutrition Facts
Calories |
7992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 437.8 g | 561% | |
| Saturated Fat | 205.7 g | 1028% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 1429 mg | 476% | |
| Sodium | 12155 mg | 528% | |
| Total Carbohydrate | 581.5 g | 211% | |
| Dietary Fiber | 39.6 g | 141% | |
| Total Sugars | 114.6 g | ||
| Protein | 414.4 g | 829% | |
| Vitamin D | 9.1 mcg | 45% | |
| Calcium | 6830 mg | 525% | |
| Iron | 34.9 mg | 194% | |
| Potassium | 8704 mg | 185% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
