Indulge in a culinary masterpiece that combines two iconic Italian dishes – lasagna and meatballs – into one sensational creation: Cheesy Meatball Lasagna. This hearty and comforting dish is a symphony of flavors and textures that will tantalize your taste buds from the first bite. Layers of tender lasagna noodles, savory meatballs, a rich and creamy cheese sauce, and a blanket of melted mozzarella create a harmonious ensemble that is sure to become a family favorite. With step-by-step instructions and a detailed ingredient list, this recipe guide provides everything you need to craft this delectable dish in your own kitchen. Embark on a culinary journey and experience the delightful fusion of lasagna and meatballs, resulting in a cheesy, meaty, and utterly satisfying meal that will leave you craving for more.
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CHEESY MEATBALL LASAGNA
Frozen meatballs make this skillet meal delicious and easy to prepare!
Provided by Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 5
Number Of Ingredients 9
Steps:
- In 12-inch nonstick skillet, heat oil over medium-high heat. Add mushrooms and onion; cook 5 to 7 minutes, stirring occasionally, until mushrooms are tender.
- Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box) and frozen meatballs. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
- Top with cheese and basil; cover and let stand 2 to 3 minutes or until cheese is melted.
Nutrition Facts : Calories 470, Carbohydrate 40 g, Cholesterol 110 mg, Fat 2, Fiber 2 g, Protein 31 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 10 g, TransFat 1/2 g
MEATBALL LASAGNA
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
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 :
THREE-CHEESE MEATBALL LASAGNE
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
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
MEATBALL LASAGNA
Haven't had a chance to try this yet but it sounds great! Recipe doesn't call for it, but I'd like to see how it would be with just a bit of mozzarella cheese thrown on at the end.
Provided by Semra22
Categories Meat
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 27
Steps:
- Meatballs:: In a bowl, whisk together egg, bread crumbs, 1/4 cup water, oregano, salt and pepper; mix in beef.
- Shape by rounded teaspoonfuls into balls. Bake on a foil-lined rimmed baking sheet in a 400°F (200°C) oven until no longer pink inside, about 12 minutes.
- Tomato Sauce: Meanwhile, in a large saucepan, heat oil over medium heat; fry onions, garlic, carrot, celery, herb seasoning, and salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
- Add the tomato paste and tomatoes (presumably with the juice), breaking up with potato masher or some such thing, bring to a boil. Reduce heat and simmer for 45 minutes.
- Add the meatballs; simmer until a spoon scraped across bottom of pan leaves a gap that fills in slowly, about 10 minutes.
- Bechamel Sauce: Meanwhile, in separate saucepan, melt the butter over medium heat; whisk in flour and cook, whisking, for 1 minute.
- Add the milk 1/2 cup at a time, whisking constantly. Keep whisking and cooking until bubbly and thickened, about 5 minutes. Whisk in ricotta, Parmesan, salt, pepper and nutmeg.
- In large pot of boiling salted water, cook lasagna noodles until almost tender, 6 to 8 minutes. Drain and chill in cold water; arrange in single layer on a damp tea towel.
- Without picking up any meatballs, spoon 1 cup of the tomato sauce into a 13- x 9-inch (3 L) glass baking dish. Top with one-third of the noodles; spread with one-third of the remaining sauce and meatballs, then half of the bechamel sauce. Starting with the noodles, repeat the layers once.
- Top with remaining noodles; spread with the remaining meatball sauce. Sprinkle with Fontina and Parmesan cheeses.
- Cover with foil; bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and golden brown, 20 to 25 minutes. Let stand for 10 minutes.
Nutrition Facts : Calories 648.6, Fat 32.5, SaturatedFat 16.9, Cholesterol 154.1, Sodium 1082.3, Carbohydrate 47.5, Fiber 4.3, Sugar 8, Protein 41.7
CHEESY LASAGNA
The four different types of cheese make this lasagna a real crowd-pleaser. You can vary the amount of mozzarella, Monterey Jack, provolone and Parmesan to suit your preference. For our family, the more cheese, the better.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder., In a greased 13x9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese., Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting.
Nutrition Facts : Calories 368 calories, Fat 20g fat (11g saturated fat), Cholesterol 71mg cholesterol, Sodium 398mg sodium, Carbohydrate 22g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.
Tips:
- For the best flavor, use a combination of ground beef and Italian sausage.
- Don't overcook the meatballs. They should be cooked through, but still moist.
- Use a good quality ricotta cheese. It will make a big difference in the flavor of the lasagna.
- Don't be afraid to experiment with different cheeses. You could use a blend of mozzarella, Parmesan, and cheddar, or try adding some Asiago or Fontina.
- Let the lasagna rest for at least 15 minutes before slicing and serving. This will help it to set and make it easier to cut.
Conclusion:
This Cheesy Meatball Lasagna is a delicious and hearty meal that is perfect for a special occasion or a weeknight dinner. It is easy to make and can be customized to your liking. So next time you're looking for a comforting and satisfying meal, give this lasagna a try. You won't be disappointed!
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