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A piece of lasagna on a spatula being lifted out of the pan.
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Sicilian Lasagna

This is the best lasagna, with so many delicious layers of pasta, a homemade red sauce, ricotta layer, and béchamel layer. It's packed full of so much flavor, is so cheesy, and is definitely a winner for dinner.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Dinner, Main Dish
Cuisine: Italian
Keyword: italian, lasagna, pasta, sicilian
Servings: 12
Calories: 293kcal


For Red Meat Sauce:

  • 1 lb ground beef
  • 1 15 oz can Italian stewed tomatoes
  • 2 8 oz cans tomato sauce
  • 2 TBS minced garlic
  • 1 1/2 TBS dried basil
  • 1/2 tsp garlic salt

Bechamel Sauce

  • 2 TBS butter
  • 2 TBS all purpose flour
  • 1 1/2 cups milk
  • salt and pepper (to taste)

Ricotta Cheese Mixture

  • 2 cups ricotta cheese
  • 1 cup mozzarella cheese (grated)
  • 1 cup Parmesan cheese (minced or grated)

For Assembling Sicilian Lasagna:

  • 15 flat no boil lasagna noodles

For Cheese Topping:

  • 1/2 cup mozzarella cheese
  • 1/4 cup Parmesan cheese


Sicilian Lasagna

  • Brown the ground beef in a large saute pan over medium high heat. Drain out the grease.
  • Add the minced garlic, and saute for 2 to 3 minutes.
  • Add the Italian stewed tomatoes and tomato sauce, stir the sauce every few minutes, breaking up the stewed tomatoes as you stir.
  • Add the dried basil and garlic salt, and lower the temperature to medium low.
  • Simmer the sauce for 30 minutes and up to 1 hour - stirring every few minutes, add additional salt if needed (salt to taste)
  • Preheat the oven to 400 degrees
  • Spread about 1/4 cup of the red sauce over the bottom of a 9x13 pan.
  • Layer 3 flat no boil noodles on top of sauce. Break a noodle as needed to cover the whole pan.
  • Spread 1/5 of the red sauce over noodles, covering all of the noodles.
  • Spread 1/4 of the bechamel sauce over red sauce
  • Spread 1/4 of ricotta cheese mixture over the bechamel sauce
  • Continue for to follow same pattern - noodles, red sauce, bechamel sauce, ricotta cheese mixture - for 3 more layers.
  • Add a final layer of noodles, spread the last of the red sauce all over the noodles.
  • Sprinkle 1/2 cup of grated mozzarella over the lasagna.
  • Sprinkle 1/4 cup of the Parmesan cheese over lasagna
  • Cover with foil and bake for 25 minutes.
  • Remove the foil and bake 5 more minutes or until the cheese is nice and melted and golden.
  • Let sit for 10 minutes before cutting into the lasagna and serving.


Calories: 293kcal | Carbohydrates: 5g | Protein: 19g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 74mg | Sodium: 443mg | Potassium: 216mg | Fiber: 1g | Sugar: 2g | Vitamin A: 467IU | Vitamin C: 1mg | Calcium: 328mg | Iron: 1mg