Napolitana e Siciliano Easter Egg Lasagna: Italian Fare For New Beginnings

lasagnabest.jpgThis is a quick and easy version of my Mama Carmela’s famous Easter Lasagna. The addition of hard-boiled eggs and sliced meatballs were influenced by her northern Italian background and make this dish extra delicious and one of a kind!

I’ve adapted her recipe and made it “today” friendly for ease of preparation by using good-quality bottled sauce instead of her traditional homemade. I will share her homemade pasta sauce with meatballs within the coming weeks. For now, this is a wonderful alternative dedicated to today’s busy, weekend, gourmet Italian chefs.

Buon Appetito & Buona Pasqua!


  1. 2 quarts tomato sauce, homemade or good quality bottled, marinara or meat
  2. 2 boxes (16-ounces) no boil lasagna noodles
  3. 1 pound of homemade meatballs; cooked or frozen; heated, sliced in 3rds
  4. 1 large container of whole-milk ricotta cheese
  5. 1 raw egg slightly beaten
  6. 1/2 pound grated Parmigiano-Reggiano
  7. 1/2 pound grated Pecorino Romano
  8. 1 bunch parsley leaves chopped
  9. 1 bunch basil, chiffonade
  10. 16-ounces mozzarella, shredded
  11. 7 hard boiled eggs, cut in half (7 is the number that represents perfection)
  12. Salt & fresh cracked black pepper


Preheat the oven to 375 degrees

In a deep, rectangular lasagna pan, add a medium thick layer of tomato sauce to the bottom. Then layer the lasagna noodles evenly across the bottom of the pan to cover the entire surface, about 4 sheets of no boil noodles Top with sliced meatballs, and another layer of lasagna noodles, add another layer of sauce to the top of the noodles.

Mix ricotta cheese with ¼ cup each of Parmesan and pecorino Romano cheese, the beaten egg, ½ cup each of parsley and basil, chopped fine, salt and pepper to taste. Use this mixture as your next layer. Sprinkle with shredded mozzarella. Then place in the hard boiled eggs, cut sides up. Top with another layer of noodles and another heavy layer of sauce. Finish with remaining grated Parmesan and Romano cheeses. Cover with foil and bake for approximately 1 hour or until bubbling.

Uncover and let cool and set for at least 1/2 hour before cutting so lasagna can absorb the liquid released by the cheeses. Top with extra tomato sauce and chopped fresh parsley and or basil right before serving.

Makes: 9-12 main course portions


“Torta Pasqualina” Italian Savory Spinach Egg & Ricotta Pie

Why do Italians include eggs in their Easter dishes? Long before Christianity adopted the egg as a part of Easter traditions, the ancient Romans believed that “omne vivum ex ovo” – all life comes from the egg – and it was commonly a symbol of rebirth after the winter when everything lay dormant.




21 Comments Add yours

  1. koolaidmoms says:

    I have has eggs in lasagna but never knew why they were there. Thank you!

    Liked by 1 person

    1. Thanks, Marci! I love all of this fun info too 🙂 Happy Easter, Sweetie!

      Liked by 1 person

  2. cynthiamvoss says:

    Very interesting, and it looks delicious too!!

    Liked by 1 person

    1. Thank you, Cynthia! It’s scrumptious!! Happy Easter!!

      Liked by 1 person

  3. A very rich dish but what fun it would be to find an egg in your slice! xoxo

    Liked by 1 person

    1. Oh yes, rich indeed, Kathryn! Whomever got the eggs were blessed with good luck, so Mama told us 🙂 ♥

      Liked by 1 person

  4. So interesting 🙂 and what a nice unique touch with the egg ! Yum 🙂 Happy Easter ❤

    Liked by 1 person

    1. Thank you, Lynne! At first we used to think it was odd when Mama added them to her Easter lasagna, but then we came to rely on it! Happy Easter!

      Liked by 1 person

  5. Frances 🌺 says:

    I have never had eggs in lasagne! This looks so good!

    Liked by 1 person

    1. Thank you, Frances! In our house Easter wouldn’t be the same without this luscious lasagna! Happy Easter!

      Liked by 1 person

  6. Sheryl says:

    This looks delicious. I never would have thought about putting hard boiled eggs in lasagna.

    Liked by 1 person

    1. Thank you, Sheryl! Eggs add a nice depth of flavor. Happy Easter!


  7. Very interesting!! Never had eggs in Lasagne, looks delicious 🙂 Happy Easter Lana 🙂

    Liked by 1 person

    1. Thank you, Freda! Eggs add a special touch and a blessing for rebirth too! Happy Easter, my friend!

      Liked by 1 person

  8. My mom always put sliced eggs in her Lasagne, it’s what made it so special 🙂 Thanks for sharing Lana 🙂

    Liked by 1 person

    1. I love hearing this, Marisa! Moms are the best 🙂 Happy Easter!!

      Liked by 1 person

  9. Truly the BEST Lasagna ever! I love it 🙂

    Liked by 1 person

    1. Thanks so much! Mom made it extra Delicious! 🙂 Happy Easter! ♥


  10. I love this! It reminds me of that Italian bread where you bake eggs and other ingredients within. The perfect picnic like! 🙂 ( I forgot the name of it).

    Liked by 1 person

    1. Thanks, Franck! Yes it does! Easter bread or as we Italians call it guti di pasqua 🙂

      Liked by 1 person

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