WINE & FOOD AFFAIR RECIPES

Main Dish

Classic Sicilian Lasagna

Williamson Wines ~ Yoakim Bridge

7209 Dry Creek Road
Healdsburg, CA 95448
williamsonwines.com

A Hearty, Rustic Comfort Dish That Tastes Like Sunday at Nonna’s Rich, savory layers of sweet sausage, ground beef, and herbed tomato sauce are nestled between sheets of pasta and blanketed with creamy ricotta, melted mozzarella, and nutty Parmesan. This lasagna is everything you want in a classic comfort dish—hearty, flavorful, and deeply satisfying. Wine Pairing: A well-balanced Bordeaux Blend

Ingredients:
  • 1 pound Sweet Italian Sausage ground
  • 3/4 pound Ground Beef
  • 1/2 cup Yellow Onion minced
  • 28 ounces Crushed Tomatoes
  • 13 ounces Tomato Sauce
  • 12 ounces Tomato Paste
  • 1/2 cup Water
  • 4 tablespoons Parsley chopped
  • 2 tablespoons Italian Seasoning (Herbie's Brand)
  • 1/2 teaspoon Black Pepper
  • 16 ounces Ricotta Cheese
  • 3/4 pound Mozzarella Cheese shredded
  • 3/4 cup Parmesan Cheese grated

Recipe Directions:

Preheat your oven to 375°F

Prepare the Sauce:
In a large pot over medium-high heat, brown the ground sweet sausage and ground beef for about 10 minutes. Drain any excess fat.

Stir in the minced onion and garlic. Cook for an additional 2 minutes until fragrant.

Add the crushed tomatoes, tomato sauce, tomato paste, water, chopped parsley, Italian seasoning, and finally the black pepper. Stir to combine. Reduce heat to medium-low and simmer for 30 minutes, stirring occasionally.

Assemble the Lasagna: 
In a 9x13-inch baking dish, begin by layering uncooked lasagna noodles to fully cover the bottom. Spoon approximately 2 cups of the prepared meat sauce over the noodles and spread evenly. Top with one-fourth of each cheese: mozzarella, ricotta, and Parmesan.

Repeat the layering process—noodles, sauce, cheeses—until all the sauce and cheese are used, ending with a final layer of cheese on top.

Cover with foil and bake in the preheated oven for 1 hour, rotating the dish at the 30-minute mark for even cooking. For a golden top, remove the foil during the last 10–15 minutes of baking.

Let the lasagna rest for 10–15 minutes before slicing and serving. This helps it set and makes for cleaner portions.