10/29/2026
A Sicilian Nonna’s feast… ten layers of homemade lasagna and absolutely no self-control.
Let me explain what’s happening in this pan, because calling this “lasagna” almost feels disrespectful to the amount of work that went into it.
TEN. LAYERS.
Homemade pasta. A slow-simmered Bolognese made with veal, beef, and pork. A rich cheese blend of ricotta, Parmesan, Asiago, Romano, mozzarella, and provolone.
And the secret weapon? A pinch of nutmeg in that cheese mixture.
That little pinch brings warmth and depth without announcing itself. People might not figure out what makes the cheese filling taste so good, but they'll be back for another slice trying to solve the mystery. 😂
Then there's the homemade meatballs simmering in red sauce, because apparently, making ONE spectacular Italian dish wasn't enough for this kitchen.
This is Sunday-supper cooking. The kind that takes time, layers of flavor, and a complete disregard for the idea that dinner should be simple.
And before somebody asks for the recipe, here we go!
🇮🇹 Ten-layer Sicilian-style lasagna
Serves: 10–12
Prep time: About 1½ hours
Cooking time: 3–4 hours for the Bolognese, plus 45–60 minutes to bake
For the homemade pasta
- 4 cups (480 g) all-purpose flour or Italian 00 flour
- 4 large eggs
- 4–6 egg yolks, as needed for a richer dough
- 1 tbsp olive oil
- ½ tsp salt
- 1–3 tbsp water, only if needed
Make the pasta:
1. Place the flour on a work surface and make a well in the center.
2. Add the eggs, yolks, olive oil, and salt. Gradually incorporate the flour until a shaggy dough forms.
3. Knead for 8–10 minutes until smooth and elastic. If it's too dry, add water a teaspoon at a time.
4. Wrap and rest for 30–60 minutes.
5. Divide into manageable portions and roll through a pasta machine until thin, around setting 5–6 on many machines. Cut sheets to fit your baking pan.
For a sturdy baked lasagna, boil the pasta sheets in salted water for 30–60 seconds, then transfer to a clean towel. If your sheets are very thin and your sauce is sufficiently loose, you can also assemble without preboiling.
For the three-meat Bolognese
- 1 lb ground beef
- ½ lb ground pork
- ½ lb ground veal
- 2 tbsp olive oil
- 1 medium onion, finely diced
- 1 carrot, finely diced
- 1 celery rib, finely diced
- 4 cloves garlic, minced
- 2 tbsp tomato paste
- 1 cup dry red w**e
- 1 can (28 oz) crushed tomatoes
- 1 cup beef stock, as needed
- ½ cup whole milk
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and freshly ground black pepper, to taste
Make the Bolognese:
1. Heat olive oil in a heavy pot. Add onion, carrot, and celery. Cook over medium heat for 7–10 minutes until softened.
2. Add the beef, pork, and veal. Break the meat apart and brown thoroughly.
3. Stir in garlic and tomato paste. Cook for 1–2 minutes.
4. Add the w**e and simmer until mostly reduced.
5. Add crushed tomatoes, oregano, basil, salt, and pepper.
6. Simmer uncovered over low heat for 2–3 hours, stirring occasionally. Add stock if it becomes too thick.
7. Stir in the milk during the final 20–30 minutes. Taste and adjust the seasoning.
The finished sauce should be rich and thick, but still moist enough to keep the pasta tender.
For the six-cheese filling
- 2 cups whole-milk ricotta
- 1½ cups shredded mozzarella
- ¾ cup freshly grated Parmesan
- ½ cup grated Asiago
- ½ cup grated Romano
- 1 cup shredded provolone
- 1 large egg
- ¼ tsp freshly grated nutmeg — the secret ingredient
- ½ tsp black pepper
- Salt, to taste
Make the cheese mixture:
1. In a large bowl, combine ricotta, egg, Parmesan, Asiago, Romano, nutmeg, and black pepper.
2. Fold in the mozzarella and provolone.
3. Taste before adding salt because the aged cheeses already bring plenty of it.
That nutmeg should be subtle. You want people wondering why the filling tastes so incredible, not asking why their lasagna tastes like a Christmas cookie.
For assembly
- Prepared pasta sheets
- Three-meat Bolognese
- Six-cheese filling
- 1–2 cups additional shredded mozzarella
- Extra Parmesan for the top
- Butter or olive oil for greasing the pan
Build all ten layers:
1. Heat the oven to 375°F. Lightly grease a deep, large baking pan.
2. Spread a thin layer of Bolognese across the bottom.
3. Add a layer of pasta, followed by a thin layer of Bolognese and an even spread of cheese filling.
4. Repeat until you have 10 pasta layers, distributing the sauce and cheese mixture between them. Keep the filling layers even rather than making a few very thick ones.
5. Finish with Bolognese, mozzarella, and Parmesan on top.
Bake it:
1. Cover loosely with foil, making sure it doesn't touch the cheese.
2. Bake for 35–45 minutes.
3. Remove the foil and bake another 10–15 minutes, until the top is bubbling and golden.
4. Let it rest for at least 25–30 minutes before slicing. This is how you get actual layers instead of a delicious landslide on a plate.
If your pan is especially deep, check the center for thorough heating before serving. The timing will vary depending on the pan dimensions and how warm the ingredients were when assembled.
And those homemade meatballs?
Because apparently, one meat course would be entirely too reasonable. 😂
For a basic Italian meatball batch, combine:
- 1 lb ground beef
- ½ lb ground pork
- ½ cup fresh breadcrumbs
- ½ cup grated Parmesan
- 1 egg
- 3 cloves roasted garlic, mashed
- 2 tbsp chopped fresh parsley
- ½ tsp dried oregano
- Salt and black pepper, to taste
- 2–4 tbsp milk, as needed
Mix gently, form into balls, brown in olive oil, then finish simmering in your red sauce until cooked through. For food safety, ground meat mixtures should reach 160°F in the center.
Serve alongside the lasagna with extra sauce and Parmesan.
The final verdict: Ten layers of homemade pasta, three meats in that Bolognese, six cheeses, and a pinch of nutmeg. This is not a meal you casually throw together on a Tuesday. This is a kitchen project, a family gathering, and a personal attack on anyone who thought they were only having one slice.
And if there's leftover lasagna tomorrow? Congratulations. You've just won dinner twice.
Now tell me: Are you a ricotta-in-every-layer person, or do you have a family lasagna secret of your own?
