Lasagne (Sicilian Lasagna with Meatballs)

This recipe follows the Sicilian tradition of making more with less food. Many Italians will argue that their version of lasagna is the true recipe. Northerners tend to use a Béchamel sauce, while southerners use mozzarella. Either method has its merits. If you want to use the sauce, then just replace the mozzarella with béchamel. It will take at least four cups of finished sauce. The true secret and what really sets this recipe apart is the meatballs. Many Sicilians who came to America were poor, and the cuisine they brought with them was based on the tradition of using less and inexpensive ingredients to make more. Therefore instead of layers of rich, expensive meat throughout the lasagna, small amounts of meat are divided through the dish in the form of meatballs.

1 box lasagna noodles
1 qt marinara sauce
20 meatballs
24 oz ricotta
1 egg
½ cup Romano, freshly grated
1 lb fresh mozzarella, shredded
10 basil leaves, torn into small pieces
sea salt
black pepper, freshly ground

Preheat an oven to 375°F (190°C/170°C fan, Gas Mark 5).

Dump ricotta into a large bowl. Add the egg, ¼ cup Romano and ¼ of the basil leaves. Mix until egg is completely incorporated with cheese and season with salt and pepper. Set aside.

Place meatballs on a large tray and bake until cooked through, about 20 minutes. Set aside.

Cook lasagna noodles in boiling salted water until halfway cooked. The noodles need to be soft enough to handle, but still raw enough to keep from overcooking in the end.

In a large baking dish, at least 9x13", assemble the lasagna in this order. Before you begin divide the noodles into three equal batches. Use any broken noodles for the first layer.

Spread a layer of sauce in the pan and the first batch of noodles on top. Spread out ½ the ricotta evenly over noodles and dust with Romano and some basil.

Space out 10 meatballs in a line of three then two then three then two across pan. Cover with a layer of shredded mozzarella. Spoon more marinara over and repeat with second layer of noodles.

Spread remaining ricotta over noodles and use it to hold the lasagna together. Dust with more Romano and basil leaves.

Take remaining 10 meatballs and space them into the dimples created by the bottom layer (two then three then two then two). Cover with more mozzarella and then spoon more marinara on top. Place the final layer of noodles on top, spoon the remaining sauce over them and then cover with a heavy layer of mozzarella.

Cover with foil and bake for 30 minutes or until cooked through. Remove foil and bake 10 minutes more to brown cheese on top.

Remove pan from oven and let cool for at least 20 minutes before slicing.