Easy Sicilian Inspired Lasagna

Sliced hard boiled eggs in lasagna is quite typical in some regions of Italy and add a delicious touch to this hearty, family-friendly dish.

nutritional info

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued

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Meat Sauce:
1 tbsp / 15 ml	olive oil
1 pound / 500 g	lean ground beef
1	large onion, chopped
2	cloves garlic, minced
1 can / 750 ml	good quality marinara or tomato basil sauce
1 can / 540 ml	diced tomatoes
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Cheese Filling:
1 package / 475 g	ricotta cheese
2 cup / 500 ml	grated mozzarella cheese
1/2 cup / 125 ml	finely grated Romano or Parmesan cheese
1/2 cup / 125 ml	10% cream (half and half)
2	Naturegg Omega 3 Eggs, lightly beaten
2 tbsp / 30 ml	chopped fresh basil or parsley
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Assembly:
16	lasagna noodles (approx.)
1 pouch	EGGS2go! Omega 3 Hard Boiled 6 Pack
1 1/2 cup / 375 ml	grated mozzarella cheese

Sauce: Heat oil in a Dutch oven or large deep skillet set over medium heat. Add beef, onion and garlic; cook, breaking up beef with a spoon until browned. Stir in sauce and tomatoes; simmer for 10 to 15 minutes or until slightly thickened.
Filling: Stir ricotta cheese with mozzarella, Romano cheese, cream, eggs and basil. Set aside.
Assembly: Cook noodles according to package directions, drain well.
Spread 1 cup/250 ml of sauce in a 13 x 9-inch baking dish. Top with 3 to 4 noodles, trimming to fit. Repeat with 1 cup/250 ml sauce and a second layer of noodles. Spread noodles with 1 cup/250 ml sauce and half of the cheese filling. Arrange half of the sliced EGGS2go! hard boiled eggs evenly over top. Add another layer of noodles, sauce, remaining cheese filling and sliced eggs. Finish with remaining noodles and sauce.
Cover with foil and bake at 350°F/180°C for 45 minutes. Uncover and sprinkle with remaining mozzarella cheese. Bake for 15 minutes or until cheese is melted.

Set lasagna dish on a foil-lined baking sheet to avoid any oven spillovers.
Lasagna can be assembled ahead and reserved in the refrigerator for up to 2 days. Start dish in a cold oven and set timer once oven has come to temperature, adding extra time as needed to heat completely through.
When assembling the lasagna, use kitchen scissors to trim noodles to fit the end, creating a cross piece; alternate which end gets the cross piece from layer to layer and use up all remaining cut pieces on the last layer for good coverage.

This recipe was made with:

These plain Omega 3 eggs are hard cooked and peeled for you – it’s the ultimate in nutrition and convenience.

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To freeze egg yolks, add 1/8-teaspoon salt or 1 ½ teaspoons sugar or corn syrup to every ¼ cup of eggs.