Lasagna Siciliana

Prepare the meat sauce by heating olive oil in a pan, then adding chopped onion, carrot, and celery. Cook until softened.

Add the beef and pork mince to the pan and brown the meat.

Stir in the Italian passata, bay leaves, white wine, salt, and pepper. Simmer the sauce for a while.

In a separate saucepan, make the béchamel sauce by melting butter, then whisking in flour to create a roux. Gradually add milk while stirring until thickened. Season with nutmeg, salt, and pepper.

In a baking dish, layer the fresh lasagna sheets, meat sauce, béchamel sauce, thawed peas, chopped hard-boiled eggs, and cheese (pecorino romano and mozzarella) in alternating layers until all ingredients are used.

Finish with a layer of béchamel and cheese on top.

Bake in the oven until golden and bubbly.

Spice Level:

Dietary

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