Best 12 Baked Meatball Lasagna Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Baked meatball lasagna is a comforting and hearty dish that combines the flavors of succulent meatballs, tangy tomato sauce, and velvety cheese between layers of tender lasagna noodles. This classic Italian-American casserole is a perfect meal for a family dinner or a special occasion. With its combination of textures and flavors, baked meatball lasagna is sure to satisfy everyone at the table.

Let's cook with our recipes!

MEATBALL LASAGNA



Meatball Lasagna image

This delicious, saucy lasagna is packed with tasty meatballs that you can make ahead!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h40m

Yield 8

Number Of Ingredients 10

1 jar (26 oz) tomato pasta sauce (any variety)
1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
1 box (12 oz) frozen Italian-style meatballs, thawed, each cut in half
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained
1 container (15 oz) ricotta cheese
1 egg, beaten
2 tablespoons chopped fresh basil leaves
8 uncooked lasagna noodles
3 cups shredded mozzarella cheese (12 oz)
1/4 cup shredded Parmesan cheese (1 oz)

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pasta sauce and tomatoes. Reserve 1/2 cup tomato mixture. Stir meatballs and stir-fry vegetables into remaining tomato mixture.
  • In medium bowl, mix ricotta cheese, egg and basil.
  • Spoon reserved 1/2 cup tomato mixture over bottom of baking dish. Top with 4 noodles. Top with about half of the ricotta mixture and half of the meatball mixture. Layer with remaining 4 noodles, remaining ricotta mixture, 1 cup mozzarella cheese and remaining meatball mixture. Sprinkle with remaining 2 cups mozzarella cheese and the Parmesan cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Refrigerate 8 hours or overnight.
  • Heat oven to 350°F. Bake covered lasagna 45 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly, edges are golden brown and cheese is melted. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 540, Carbohydrate 48 g, Cholesterol 115 mg, Fat 1, Fiber 3 g, Protein 32 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 13 g, TransFat 1/2 g

MEATBALL LASAGNA



Meatball Lasagna image

Addella Thomas of Mt. Sterling, Illinois crumbles leftover meatballs into the homemade spaghetti sauce she uses in this cheesy lasagna. "My family wants me to make this dish all the time. It goes over well at reunions, too," she adds.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 10 servings.

Number Of Ingredients 16

2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
1 can (6 ounces) tomato paste
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon dried basil
4 teaspoons dried parsley flakes
2 teaspoons sugar
Garlic salt to taste
8 uncooked lasagna noodles
2 packages (12 ounces each) frozen fully cooked Italian meatballs, thawed
1 large egg
1 cup ricotta cheese
2 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. , Crumble meatballs into the sauce. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers., Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.

Nutrition Facts :

SAUSAGE MEATBALL LASAGNA



Sausage Meatball Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 19

1 1/2 pounds sweet Italian sausage, casings removed
1/4 cup chopped fresh parsley
2 tablespoons extra-virgin olive oil
4 ounces sliced soppressata, chopped
1 white onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 large cloves garlic, chopped
3 tablespoons tomato paste
1/4 cup chopped fresh basil
1/2 cup dry red wine
3 cups tomato puree (from a 28-ounce can)
1 15-ounce container whole-milk ricotta cheese
3 large eggs
1 cup grated parmesan cheese (about 4 ounces)
18 no-boil lasagna noodles (from two 9-ounce packages)
Unsalted butter, for the baking dish
4 cups grated part-skim mozzarella cheese (about 1 pound)
1/2 cup grated pecorino romano cheese (about 2 ounces)

Steps:

  • Make the meatballs: Mix the sausage and parsley in a bowl with your hands until combined. Dampen your hands and form the meat into 3/4-inch balls (you should have about 40). Heat the olive oil in a large pot over high heat. Working in batches, add the meatballs and cook, turning, until browned, about 7 minutes. Transfer to a plate using a slotted spoon.
  • Reduce the heat to medium high and add the soppressata, onion, celery, carrots and garlic. Cook, stirring occasionally, until the vegetables are slightly softened, about 6 minutes. Add the tomato paste and basil and cook, stirring, 3 minutes. Stir in the wine, tomato puree and 3 cups water. Reduce the heat to medium low and return the meatballs to the pot. Simmer, stirring occasionally, until the sauce thickens, 1 hour, 20 minutes.
  • Prepare the lasagna: Whisk the ricotta, eggs and parmesan in a medium bowl. Fill a large bowl with hot water. Working in batches, soak the noodles until just pliable, about 5 minutes. Lay out on a clean kitchen towel and pat dry.
  • Preheat the oven to 400 degrees F. Butter the bottom and sides of a deep 10-by-13-inch baking dish. Lay 6 noodles in the bottom of the dish so they go partway up the sides and overlap slightly. Spread half of the ricotta mixture over the noodles, then top with half of the meatballs and 1 1/2 cups sauce. Sprinkle with half each of the mozzarella and pecorino. Repeat the layers (noodles, ricotta mixture, meatballs, sauce, mozzarella and pecorino). Top with the remaining 6 noodles and cover with the remaining sauce.
  • Tightly cover the dish with foil and bake until bubbly, about 30 minutes. Uncover and bake until browned, about 15 more minutes. Let stand 20 minutes before serving.

DUMP-AND-GO MEATBALL LASAGNA



Dump-and-Go Meatball Lasagna image

Need an easy dinner that takes no more effort than popping a few ingredients in a pan? This hearty take on lasagna is made with 5 ingredients and absolutely no fuss-just add it all to your 13x9, and pop it in the oven. A quick stir just before it's done, plus a touch of extra cheese, helps ensure a perfectly baked dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 7

8 oz uncooked campanelle pasta (2 3/4 cups)
24 frozen cooked Italian-style meatballs (from 22-oz bag)
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 1/2 cups water
1/2 teaspoon Italian seasoning
1 1/2 cups shredded mozzarella cheese (6 oz)
Chopped fresh basil leaves, if desired

Steps:

  • Heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray.
  • In large bowl, mix pasta, frozen meatballs, pasta sauce, water and Italian seasoning. Pour mixture into dish. Cover tightly with foil. Bake 40 minutes. Remove dish from oven; stir mixture thoroughly. Sprinkle with cheese.
  • Bake uncovered 5 to 8 minutes longer or until pasta is tender and cheese is melted. Garnish with basil leaves before serving.

Nutrition Facts : Calories 500, Carbohydrate 47 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 5 g, TransFat 1/2 g

THREE-CHEESE MEATBALL LASAGNE



Three-cheese meatball lasagne image

Take lasagne to the next level by swapping the meat sauce for sausage meatballs. The fennel seeds and chilli add another layer of flavour and a little spice

Provided by Cassie Best

Categories     Dinner, Main course, Pasta, Supper

Time 1h55m

Yield Serves 6-8

Number Of Ingredients 21

12 sausages
2 tbsp olive oil
2 onions , chopped
4 garlic cloves , crushed
2 tsp fennel seeds
2 tsp dried oregano or a small handful of fresh oregano leaves, chopped
½ tsp chilli flakes (optional)
1 tbsp sugar
500ml passata
400g can chopped tomatoes
100g butter
2 bay leaves
100g plain flour
1l milk
¼ fresh nutmeg , finely grated
100g baby spinach
handful basil , leaves torn
50g parmesan , grated
250g dried lasagne sheets (about 12 sheets)
50g cheddar , grated
150g ball mozzarella , torn into small pieces

Steps:

  • Squeeze the meat from the sausages and roll into meatballs - you'll get about four balls from each sausage. Heat 1 tbsp oil in a wide, deep frying pan or casserole dish. Cook the meatballs in batches, making sure you don't overcrowd the pan, until they're all golden brown. Put them aside on a plate when they're ready.
  • Heat the rest of the oil in the pan and add the onion. Cook for 8-10 mins until soft, then stir in the garlic, fennel, oregano and chilli, if using. Stir around for a min or 2, then add the sugar, passata and tomatoes. Swish a little water around the containers to wash out all the tomatoes and add to the pan. Season well and simmer, uncovered, for 30-40 mins over a gentle heat until the sauce thickens and the chopped tomatoes break down.
  • Heat the butter in a saucepan, add the bay leaves and let them sizzle in the butter for 1 min, then add the flour. Whisk to make a smooth paste, then add the milk, a little at a time, stirring continuously until it's all incorporated and you have a thick white sauce. Add the nutmeg and some seasoning. Leave over a low heat for 5 mins to allow the bay to infuse, whisking every now and then.
  • Keep about 10 meatballs aside and add the rest to the tomato sauce. Spoon half the tomato sauce and meatballs into a baking dish (ours was 25cm x 35cm). Top with half the spinach, the basil and a little parmesan. Pour over about a third of the white sauce, and top with a layer of lasagne sheets, breaking them up to fit the dish if you need to.
  • Repeat the layers once more; meatballs and sauce, spinach, basil, parmesan, white sauce, pasta. Pour the remaining white sauce over the lasagne, spreading it to the corners to cover the pasta. Dot with the meatballs you set aside earlier and the mozzarella, then scatter over a generous helping of parmesan and cheddar. Heat oven to 190C/170C fan/gas 5. Or if not eating straight away, chill for up to 24 hrs or freeze for two months (defrost in the fridge overnight before cooking).
  • Bake the lasagne for 40-50 mins until bubbling and golden with lots of crusty cheesy bits around the edges. Leave to sit for 5-10 mins before serving.

Nutrition Facts : Calories 771 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 1.7 milligram of sodium

BAKED LASAGNA IN A BUN



Baked Lasagna in a Bun image

My family loves the meat sauce and cheese tucked into bread for this baked lasagna. Add a crisp salad for a complete meal. - Cindy Morelock, Afton, Tennessee

Provided by Taste of Home

Categories     Lunch

Time 45m

Yield 8 servings.

Number Of Ingredients 9

8 submarine or hoagie buns (8 inches)
1 pound ground beef
1 cup spaghetti sauce
1 tablespoon garlic powder
1 tablespoon Italian seasoning
1 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 cup shredded cheddar cheese, divided
1 cup shredded part-skim mozzarella cheese, divided

Steps:

  • Preheat oven to 350°. Make a 2-in.-wide V-shaped cut in the center of each bun to within 1 inch of bottom. Remove cut portion and save for another use. Place buns on an ungreased baking sheet., In a large skillet, cook beef over medium heat until no longer pink, breaking into crumbles, 6-8 minutes; drain. Stir in spaghetti sauce, garlic powder and Italian seasoning; heat through. , Meanwhile, in a small bowl, mix ricotta cheese, Parmesan cheese and half of the cheddar and mozzarella cheeses. Spoon meat sauce into buns; top with ricotta mixture. Cover loosely with foil. , Bake 20 minutes. Sprinkle tops with remaining cheddar and mozzarella cheeses; bake, uncovered, until cheese is melted, 3-5 minutes.

Nutrition Facts : Calories 650 calories, Fat 24g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1170mg sodium, Carbohydrate 74g carbohydrate (9g sugars, Fiber 4g fiber), Protein 33g protein.

MEATBALL LASAGNA BAKE



Meatball Lasagna Bake image

I was looking through some of the recipes that I had clipped and saved out of different magazines. I came across this one and thought it sounded pretty good, so I decided to put it here for safe keeping. The prep time includes cooking of the noodles. Submitted to "Zaar" on June 29th, 2006. I had originally Submitted this to "Zaar" on the above date and now I'm going to make it public on January 6th, 2007.

Provided by Chef shapeweaver

Categories     Meat

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 7

1 (12 ounce) package bow tie pasta (or your choice)
1 (26 1/2 ounce) can pasta sauce
1 egg, beaten
1 (15 ounce) container ricotta cheese
1 cup shredded parmesan cheese, divided
1 (16 ounce) bag frozen meatballs, thawed and cut in half
2 cups shredded mozzarella cheese

Steps:

  • Heat oven to 350ºF. Spray 9 x 13-inch baking dish with cooking spray.
  • Cook pasta to desired tenderness; drain, return to pan and add half of sauce.
  • Spoon half of this into prepared dish.
  • Combine egg, ricotta cheese, and 1/2 of Parmesan cheese; spread evenly over pasta.
  • Top with meatballs and sprinkle with mozzarella cheese.
  • Top with remaining pasta, spreading evenly.
  • Pour remaining sauce over pasta, spreading evenly.
  • Sprinkle with remaining 1/2 cup of Parmesan cheese.
  • Cover with foil, and bake for 1 hour or until bubbly.
  • Uncover and bake 5 more minutes or until cheese melts.

Nutrition Facts : Calories 477, Fat 21.8, SaturatedFat 11.4, Cholesterol 123.7, Sodium 882.6, Carbohydrate 43.9, Fiber 1.8, Sugar 9.7, Protein 25.9

BAKED MEATBALL LASAGNA



Baked Meatball Lasagna image

This one is ALL Arlines, my wifey. Tried and true, this one always satisfies. She's been making this long before I came around (McCalls 1973) and WE been around the block a few times. Hope you enjoy this as much as our family and friends have over the years.

Provided by Chef Jeff S

Categories     Veal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 25

1/2 lb ground beef
1/4 lb ground veal
2 tablespoons onions, chopped
1 garlic clove, crushed
2 tablespoons parsley, chopped
1 teaspoon dried oregano
3/4 teaspoon salt
1 dash pepper
2 tablespoons parmesan cheese, grated
1 egg
1/4 cup olive oil
1/4 cup onion, chopped
1 garlic clove, crushed
28 ounces whole tomatoes, undrained
12 ounces tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 tablespoon sugar
2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon pepper
1/2 lb lasagna noodle
1 lb mozzarella cheese, diced
1 lb ricotta cheese
1 cup parmesan cheese, grated

Steps:

  • Meatballs:.
  • In med bowl, combine the first ten ingredients; toss lightly to mix well. With teaspoon, shape mixture into 30 balls, each 3/4 inch in diameter.
  • Sauce:.
  • In hot oil in large, heavy skillet, brown meatballs; remove. Add the rest of the onions and garlic; saute 5 minutes.
  • Add rest of sauce ingredients, with 1/2 c water and meatballs; stir to mix. Bring to boiling; reduce heat; simmer, uncovered, 1/2 hour, stirring occasionally.
  • Heat oven to 350°F Grease a 13x9x2 inch baking dish. Cook lasagna as label directs. Drain; rinse in water.
  • In a baking dish, layer half the ingredients: Lasagna, mozzarella, ricotta, tomato sauce with meatballs, parmesan cheese. Repeat. Bake 30-35 minutes. Makes 6 servings.

MEATLESS MEATBALL LASAGNA



Meatless Meatball Lasagna image

A tasty 4-cheese lasagna made with meatless meatballs. You cannot tell the difference from real meat! You serve a great portion of protein. Don't tell and they won't know! Makes two 9x13-inch pans, it's easy! Can be frozen.

Provided by Acc Chef

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 1h30m

Yield 24

Number Of Ingredients 19

3 tablespoons olive oil
1 medium white onion, chopped
¾ cup Peppers, sweet, green, frozen, chopped, unprepared
2 large cloves garlic, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 (16 ounce) package vegetarian meatballs (meatless)
2 (28 ounce) jars spaghetti sauce
2 teaspoons white sugar
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
2 (15 ounce) containers part-skim ricotta cheese
½ cup plain yogurt
½ cup crumbled feta cheese
2 (8 ounce) packages whole wheat lasagna noodles, dry
2 (16 ounce) packages fresh mozzarella cheese, torn into pieces
1 ¼ cups shredded Parmesan cheese

Steps:

  • Heat oil in a large skillet over medium heat. Add onion, bell peppers, garlic, basil, oregano, rosemary, and parsley; cook until soft, about 5 minutes. Add thawed meatballs and break up with a spoon; cook until browned and crumbly, 5 to 7 minutes. Add spaghetti sauce, sugar, vinegar, and Worcestershire sauce; cook until hot, about 5 minutes. Remove from heat.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix ricotta, yogurt, and feta together in a large bowl.
  • Ladle 3/4 cup spaghetti sauce mixture into the bottom of two 9x13-inch baking pans. Place 3 dry lasagna noodles over top, then spoon ricotta mixture over noodles, and top with mozzarella cheese and more sauce. Repeat layers once more: noodles, ricotta mixture, mozzarella, and sauce. Top with remaining mozzarella and sprinkle Parmesan over top.
  • Bake in the preheated oven until cheese is golden brown and sauce is bubbling, about 40 minutes. Watch so cheese does not burn and cover if needed. Remove from the oven and let cool for 15 minutes before cutting.

Nutrition Facts : Calories 366 calories, Carbohydrate 29.2 g, Cholesterol 48.2 mg, Fat 18.3 g, Fiber 4.4 g, Protein 21.1 g, SaturatedFat 9.4 g, Sodium 586.4 mg, Sugar 8 g

MEATBALL PASTA BAKE



Meatball Pasta Bake image

This easy-to-make baked meatball pasta bake is better than lasagna!

Provided by Karla Harmer

Categories     Noodle Casserole

Time 1h

Yield 8

Number Of Ingredients 8

1 (16 ounce) package ziti pasta
1 ½ pounds frozen cooked meatballs, thawed
2 (28 ounce) jars prepared marinara sauce
1 cup ricotta cheese
1 teaspoon Italian seasoning
1 teaspoon garlic powder
3 cups shredded mozzarella cheese, divided
⅔ cup grated Parmesan cheese, divided

Steps:

  • Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, about 3 minutes less than the package instructions, about 8 minutes. Drain pasta.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 13x9 inch baking dish.
  • Heat oil in a skillet over medium heat and cook meatballs until browned on all sides, about 5 minutes. Add marinara sauce and ricotta cheese; mix to combine. Add cooked pasta and mix to combine. Season with Italian seasoning and garlic powder.
  • Cover the bottom of the prepared baking dish with a layer of sauce without meatballs. Sprinkle 1 cup mozzarella cheese on top. Add another layer of sauce with meatballs on top and sprinkle with 1/3 cup Parmesan cheese. Add another layer of 1 cup mozzarella cheese. Add the rest of the sauce and meatball mixture on top, followed by remaining 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
  • Remove foil and bake until cheese starts to turn golden brown, 10 to 20 minutes. Enjoy!

Nutrition Facts : Calories 701.4 calories, Carbohydrate 76.6 g, Cholesterol 107.6 mg, Fat 25.7 g, Fiber 7.4 g, Protein 38.1 g, SaturatedFat 10.9 g, Sodium 1276.8 mg

MEATBALL LASAGNA BOMBS RECIPE BY TASTY



Meatball Lasagna Bombs Recipe by Tasty image

Here's what you need: olive oil, yellow onion, garlic, crushed tomato, salt, pepper, fresh basil, bread crumbs, milk, egg, grated parmesan cheese, salt, pepper, ground beef, onion, lasagna noodles, ricotta cheese, mozzarella cheese, fresh parsley

Provided by Palmolive

Categories     Dinner

Yield 8 servings

Number Of Ingredients 19

1 tablespoon olive oil
yellow onion, chopped
3 cloves garlic, minced
28 oz crushed tomato, 2 cans
1 ½ tablespoons salt
1 teaspoon pepper
2 sprigs fresh basil
½ cup bread crumbs
½ cup milk
1 egg
½ cup grated parmesan cheese
2 teaspoons salt
½ teaspoon pepper
1 lb ground beef
½ cup onion, minced
24 lasagna noodles, cooked 2 minutes less than package instructions
16 oz ricotta cheese
12 sheets mozzarella cheese, sliced in half
fresh parsley, for garnish

Steps:

  • Marinara sauce: In a large saucepan, heat the olive oil. Add onion and garlic and saute for 5 minutes, until translucent.
  • Stir in tomatoes, salt, pepper, and basil. Simmer for 15 minutes, stirring occasionally. Remove basil sprigs and set sauce aside.
  • In a small bowl, stir together breadcrumbs and milk and set aside. In a large bowl, whisk together egg, parmesan, salt and pepper.
  • Stir in ground beef, onions, and wet breadcrumbs. Combine well, but do not over-mix.
  • With oiled hands, roll the meat into golf-sized balls.
  • Heat a skillet with a drizzle of olive oil. Brown meatballs on all sides, then remove from pan.
  • Preheat oven to 350ºF (180º C).
  • Lay out a lasagna noodle horizontally on a cutting board. Spread a tablespoon of ricotta onto the noodle. Lay a mozzarella slice on one end of the noodle and place a meatball on top of the cheese.
  • Roll up the noodle with the meatball and cheese inside. Place meatball bomb into the baking dish, with the meatball showing. Repeat with the rest of the meatballs and noodles.
  • Ladle approximately ⅔rds of the marinara sauce into a 9x13-inch (23x33-cm) baking dish. Place the meatball rolls on top of the marinara sauce.
  • Bake dish for 25 minutes, until top is lightly browned and meatballs are cooked through completely.
  • Remove from oven, garnish with parsley and serve with reserved marinara on the side.
  • Enjoy!

Nutrition Facts : Calories 500 calories, Carbohydrate 32 grams, Fat 22 grams, Fiber 3 grams, Protein 32 grams, Sugar 7 grams

PATSY'S MEATBALL LASAGNA



Patsy's Meatball Lasagna image

Fresh lasagna sheets are worth it for this specialty lasagna, which includes enrobing the layers of meatballs and sausage in a parcel of pasta sheets before the final step of baking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 10

2 1/4 pounds (4 inches by 8 inches) fresh lasagna sheets
Coarse salt
10 cups homemade or store-bought pasta sauce
1/2 recipe Meatballs for Patsy's Meatball Lasagna
1 1/3 cups freshly grated pecorino Romano cheese
1/4 cup chopped fresh basil leaves, plus more for garnish
2 pounds (about 8 links) sweet Italian sausage, broiled and thinly sliced
2 pounds fresh mozzarella, cut into 1/2-inch cubes (about 2 1/4 cups)
2 cups fresh ricotta cheese
1 large egg

Steps:

  • Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
  • Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
  • Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.
  • In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  • In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  • In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  • In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.
  • Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
  • Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.

Tips:

  • Use fresh, high-quality ingredients for the best flavor.
  • Don't overmix the meatball mixture, or the meatballs will be tough.
  • Brown the meatballs in a skillet before adding them to the lasagna, to give them a nice crust.
  • Use a good quality marinara sauce for the lasagna, or make your own.
  • Layer the lasagna in a 9x13 inch baking dish, starting with a layer of sauce, then a layer of noodles, then a layer of meatballs, then a layer of cheese.
  • Repeat the layers until you have used up all of the ingredients, ending with a layer of cheese.
  • Bake the lasagna in a preheated oven at 375 degrees Fahrenheit for 30-35 minutes, or until the cheese is melted and bubbly.
  • Let the lasagna cool for a few minutes before serving.

Conclusion:

Baked meatball lasagna is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is a hearty and satisfying dish that the whole family will enjoy. With a few simple tips, you can make a baked meatball lasagna that is sure to impress your friends and family.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #main-dish     #beef     #pasta     #european     #dinner-party     #italian     #lasagna     #comfort-food     #veal     #ground-beef     #meat     #pasta-rice-and-grains     #taste-mood     #4-hours-or-less

Related Topics