Maria’s homemade lasagna
in Sicilian:
Lasagni alla Maria
Maria’s homemade lasagna is lasagna in true Sicilian style, as traditional as it gets. You may be wondering who Mamma Maria actually is. In Italy, there are many “Mamma Maria”s, and the name Maria is very common, especially in the south. Mamma Maria, who gave her name to this wonderful recipe, is none other than my mother, who often helps us with the many recipes on our website.
Maria’s homemade lasagna is made with lasagne sheets, ragù (it should be noted that in Italy there are different ragù recipes and not only ragù Bolognese or ragù Napoletano!), processed cheese, Parmesan, and eggs. Unlike other versions of this popular dish, we usually omit the béchamel sauce. This recipe was created during our holiday in Sicily.
As a variation, a layer of cooked ham can be added between the lasagne layers. It is also common in some parts of Sicily to add peas to the ragù. As is often the case, there are no limits to creativity here. However, our aim is to bring you the traditional Sicilian version of this classic dish.
The preparation of this first course is somewhat time-consuming, but still very easy. And we can assure you that every second you spend preparing this dish is well worth it.
Maria’s homemade lasagna can also be prepared a day in advance. It can either be placed unbaked in the refrigerator and baked fresh the next day, or baked on the same day and briefly reheated before serving the following day. In both cases, the flavour develops even further, as Lasagne à la Maria has time to rest and the ingredients can fully infuse.
An important step in the preparation is to let the ragù cool slightly before layering it with the other ingredients in the baking dish. After baking, the lasagne should also be allowed to cool and rest briefly. This also makes them easier to cut into portions and remove from the dish. From the very first bite, you will be convinced that every effort was worth it. We are certain that with this Maria’s homemade lasagna you will impress every one of your guests.
Maria’s homemade lasagna is a very typical first course. It is enjoyed on special occasions such as birthdays, family gatherings, Christmas, or New Year’s Day. However, it also tastes excellent on any other day!
Maria's homemade lasagna - eatlovesicily.com
- Prep Time15 min
- Cook Time50 min
- Perform Time5 min
- Total Time1 hr 10 min
- Yield6-8 plates
- Serving Size6-8 servings
Ingredients
For the ragù
- 800 g ground veal (or beef)
- 4 small spring onions
- 700 g tomato passata
- 700 g chopped tomatoes (rustic style)
- 210 g tomato paste
- 1/2 glass red wine
- 1 tsp sugar
- 5 tbsp olive oil
- Salt to taste
- Black pepper to taste
For the lasagne
- 300–400 g lasagne sheets (preferably No. 112)
- 300 g processed cheese slices or mild butter cheese, thinly sliced
- 150 g grated Parmesan
- 2 eggs
Products from our shop
Instructions
First, cut the spring onions into thin strips. Then place a large pot on the stove, add 5 tbsp of olive oil and the spring onions. Turn on the heat and sauté the onions until they become translucent.
Once the spring onions are sautéed, add the minced meat, season with a little salt and pepper, and briefly brown it. As soon as the meat has taken on some colour, pour in the red wine and stir briefly to combine. Let everything cook in the pot until the wine has completely evaporated. If you do not wait for the wine to fully reduce, the sauce will end up tasting of wine. This step is therefore essential for the success of the ragù.
Next, add both the passata and the chopped tomatoes (rustic style) to the pot and set the heat to medium. Stir everything well and add just a little more salt, but no pepper at all. Before adding the tomato paste, let everything simmer for about 2 minutes. Then stir in the tomato paste and let the mixture simmer for around 15–20 minutes with the lid partially covered. Meanwhile, add a teaspoon of sugar. This helps balance the acidity of the tomatoes. It is also important to stir regularly during the 15–20 minutes and never fully close the lid.
Finally, turn off the heat and let the sauce cool for at least 5 minutes.
Now layer the ingredients for Maria’s homemade lasagna in the baking dish. Before doing so, preheat the oven to 180°C using top and bottom heat.
In a large baking dish, start by spreading a layer of the prepared ragù over the bottom. After adding the sauce, gently tilt and move the dish so it spreads evenly. This is followed by a layer of lasagne sheets. They should lie close together without overlapping. If the corners of the baking dish are rounded, it is recommended to break off small pieces of the lasagne sheets so they fit better and the dish is fully covered right into the corners.
Now add a generous layer of ragù over the lasagne sheets and spread it evenly with a spoon. Next, sprinkle a layer of grated Parmesan over the sauce, followed by a layer of processed cheese slices. Unlike the lasagne sheets, these should not cover the entire surface, but be arranged as shown in our photo.
Next comes the second layer, which is assembled in the same way as the first. Start with the lasagne sheets, which this time are laid in the opposite direction. So if they were placed crosswise in the first layer, they should now be arranged lengthwise. Then again spread a layer of ragù over the lasagne sheets using a spoon, sprinkle generously with grated Parmesan, and add the processed cheese slices.
For the final layer of the lasagna, start again by laying the lasagne sheets, once more in a different orientation. Spread a very generous amount of sauce over them (use up everything, as no ragù will be needed afterwards) and sprinkle with plenty of Parmesan. Finally, whisk two eggs in a bowl or deep plate and pour them over the Parmesan. It is important that the mixture also reaches the corners. The beaten eggs should simply be poured over and not spread with a spoon or similar utensil.
Finally, bake the lasagna in the preheated oven at 180°C using top and bottom heat for about 20–25 minutes. The exact baking time depends on the type of oven. The finished lasagne should have a golden-brown top, but must never be burnt on the surface. Once Maria’s homemade lasagna is ready, remove it from the oven and let it cool briefly. Then cut into portions, arrange on plates, and serve. Buon appetito!
Tip: To round off this first course, we recommend a glass of Sicilian red wine. You can find it in our online shop.
