Mama Carmela’s Napolitana e Siciliano Easter Egg Lasagna

lasagnabest.jpgThis is a quick and easy version of my Mama Carmela’s famous holiday Lasagna. The addition of hard-boiled eggs and sliced meatballs were influenced by her northern Italian ethnicity 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 soon.

This recipe is a wonderful alternative dedicated to today’s busy, weekend, gourmet Italian chefs and to the most amazing and influential woman in my world, Mama Carmela


Buon Appetito & Buona Pasqua!


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


Preheat the oven to 375 degrees

  1. 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.
  2. 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.
  3. 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.


10 Comments Add yours

  1. Wow, what an amazing Easter dish, Lana! I always wondered what the significance of the egg was beside the Easter bunny, lol!


  2. I guess we have to trust the Italians with lasagne; it looks amazing and I love the eggs. Happy Easter 🙂

    Liked by 1 person

    1. Thank you! The eggs are truly a lovely addition! Very tasty!


  3. Ei Gi Chakhum says:

    Loved the Lasagna! It is an interesting trivia about the Easter Egg. Thanks for sharing this. Wishing you a Happy Easter.

    Liked by 1 person

    1. Thank you so much! Hope you had a wonderful Easter 🙂

      Liked by 1 person

      1. Ei Gi Chakhum says:

        Thanks Lana! It was our New Year this Easter and my Father was with us so it was fun.💕


  4. chefkreso says:

    The lasagna look amazingly tasty!


  5. Nice work Lana, very nicely done. Just letting you know that I have nominated you for the Blogger Recognition Award. Feel free to check it out:

    Liked by 1 person

    1. Thank you so much! What an honor! I am so pleased!

      Liked by 1 person

      1. Glad to hear it (:


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