Best 9 Meat Ball Lasagna Recipes

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Indulge in a culinary masterpiece that combines the hearty flavors of lasagna with the juicy tenderness of meatballs. This meatball lasagna is a symphony of textures and tastes, featuring layers of homemade pasta, savory meatballs, a rich and tangy tomato sauce, and a gooey cheese topping. Each bite offers a delightful journey through a medley of flavors, from the savory meatiness of the meatballs to the tangy sweetness of the sauce and the creamy richness of the cheese. Get ready to embark on a culinary adventure with our carefully curated collection of meatball lasagna recipes, each offering a unique twist on this classic Italian dish. From traditional lasagna to unique variations with spinach, mushrooms, or a creamy white sauce, we have a recipe to satisfy every palate. Let's dive into the delicious world of meatball lasagna and explore the culinary treasures that await.

Let's cook with our recipes!

GRANDMA GUARNASCHELLI'S LASAGNA WITH MINI BEEF MEATBALLS



Grandma Guarnaschelli's Lasagna with Mini Beef Meatballs image

I did not grow up with an Italian grandmother who was always around the house cooking. I saw her only on special occasions--but then she would cook everything under the sun. Even as a kid, I was so impressed that she went to such painstaking trouble to roll and brown little meatballs and layer them throughout her lasagna. It's worth it. When making classic lasagna bolognese, the ground beef and tomato meander beautifully together, but there is something about getting a bite of beef in a little meatball and then the separate sensation of the tomato sauce that makes the flavors pop even more.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 23

1/2 cup extra-virgin olive oil
1 medium yellow onion, finely chopped
5 garlic cloves, minced
Kosher salt
1 teaspoon crushed red pepper flakes
2 teaspoons sugar
1 (28-ounce) can whole peeled San Marzano tomatoes
2 teaspoons dried oregano
1 cup tightly packed fresh basil leaves
12 ounces 90% lean ground beef, preferably chopped sirloin
4 ounces ground veal
Kosher salt
1/2 cup panko bread crumbs, toasted, plus more if needed
3/4 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup finely chopped fresh flat-leaf parsley leaves
1 large egg
3 medium garlic cloves, grated
1/3 cup canola oil
Kosher salt
1 pound dried lasagna sheets, preferably De Cecco brand
1 pound whole-milk mozzarella cheese, thinly sliced
1 pound whole-milk ricotta cheese
3 cups freshly grated Parmigiano-Reggiano cheese

Steps:

  • Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic and season with 1 tablespoon salt. Stir in the red pepper flakes and sugar, and cook for about 2 minutes. Then add the tomatoes, with their juices, and the oregano. Cook for a few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves, and remove from the heat.
  • Make the meatballs: Put the beef and veal in a large bowl and spread the meat all over the bottom of the bowl and up the sides a little. (This will help you to distribute the seasonings evenly through the meat.) Sprinkle with 2 teaspoons salt. Then sprinkle the bread crumbs, Parmigiano-Reggiano, and parsley all over the meat and use your hands to mix the ingredients together. In a small bowl, whisk together the egg and garlic. Drizzle the egg mixture over the meat. Mix the meat thoroughly with your hands.
  • Test a meatball: Form 1 small meatball (about 1 inch in diameter) with your hands. Heat a splash of the canola oil in a small skillet over high heat. When the oil begins to smoke lightly, add the meatball, lower the heat, and cook it over medium heat for 2 to 3 minutes. Taste for seasoning and texture. If it seems too wet, add some more bread crumbs to the mixture in the bowl. If it is too dry, add a splash of water. Adjust the seasoning of the mixture in the bowl as needed. Roll the remaining meat into balls; you should have about 40 very small meatballs.
  • Cook the meatballs: Heat a large skillet over medium heat and add half of the remaining canola oil. When the oil begins to smoke lightly, remove the pan from the heat and add half of the meatballs in a single layer, spreading them apart somewhat so they have a chance to brown instead of steaming. Return the pan to high heat and brown the meatballs, turning them so they brown all around, until medium-rare, 2 to 3 minutes. Use a slotted spoon or spatula to transfer them to a baking sheet lined with a kitchen towel to drain. Wipe out the skillet and repeat the process with the remaining canola oil and meatballs.
  • Cook the pasta: Bring 6 quarts water to a rolling boil in a large pot over high heat and season with 1/2 cup salt. The pasta water should taste like seawater. Add the lasagna sheets, stirring with a slotted spoon to make sure they do not clump or stick to the bottom, and cook for 4 minutes. Drain in a colander, rinse under cold water, and drain again. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
  • Preheat the oven to 350 degrees F.
  • Assemble the lasagna: Spoon a thin layer of the sauce over the bottom of a 9 x 13-inch baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle one-fourth of the mozzarella, ricotta, and Parmigiano-Reggiano over the pasta, and then add another thin layer of sauce. Dot the surface with about one-third of the meatballs, spacing them evenly. Repeat the layering process two more times. Add a final layer of pasta and top it with the remaining sauce and cheese.
  • Bake the lasagna: Cover the dish tightly with foil and put it in the center of the oven. Bake for 45 minutes. Then raise the oven temperature to 450 degrees F and remove the foil. Bake the lasagna until the top browns slightly, 10 to 15 minutes. Remove the lasagna from the oven and allow it to cool for 15 minutes or so before serving.

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.

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

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

MEAT BALL LASAGNA



Meat Ball Lasagna image

It was quite the treat to bite into a meatball to discover which flavor meatball you would get - beef or sausage. Both were very good! A great twist on regular lasagna. We used four (4) 24 oz. jars of sauce when trying this dish out.

Provided by Jane Whittaker

Categories     Beef

Time 3h45m

Number Of Ingredients 10

105 oz home made marinara sauce or purchased marinara sauce. my recipe is on file as spaghetti sauce and meatballs.
2 lb ground round
2 Tbsp parmesean cheese, grated
1 large egg
3/4 c italian bread crumbs
1 lb italian bulk sausage
1 1/2 lb shredded mozarella cheese
24 oz ricotta cheese
2 large eggs
enough lasagna noodles to cover your lasagna pan 3 times. my pan is just huge.

Steps:

  • 1. Make meatballs by combining ground round, Parmesan cheese, egg and Italian bread crumbs.
  • 2. Make small meat balls just under one inch around.
  • 3. Line 2 cookie sheets with aluminum foil, spray with Pam (no cleanup). Place meat balls in a single layer, go ahead and chunk your sausage in chunks the size of the meat balls, and put them in a single layer too.
  • 4. Bake in a preheated 350 degree oven for 20 minutes, then put into your marinara sauce.
  • 5. At this point I usually put sauce and meat in my slow cooker, lined with a disposable liner, and cook on low for 8 hours. If you opted for a purchased sauce, put meatballs and sausage in your sauce, and simmer for an hour.
  • 6. Cook lasagna noodles, drain.
  • 7. Mix ricotta and eggs, set aside.
  • 8. Spray lasagna pan with Pam.
  • 9. Put a layer of just sauce in bottom of pan. Cover with layer of lasagna noodles.
  • 10. Put a layer of sauce and meatballs and sausage, put blobs of ricotta mixture randomly, sprinkle a third of mozarella.
  • 11. Repeat layer.
  • 12. Cover with a layer of lasagna noodles, and then sauce.
  • 13. Cover tightly and cook on low 325 degrees for 3 hours.
  • 14. Last 10 minutes, sprinkle remainder of mozarella.
  • 15. When you remove from the oven, allow to set for 15 minutes before you cut into it.
  • 16. One more thing. I always make my sauce and meatballs the day before. Putting hot sauce on hot noodles might result in watery lasagna. Make sure the lasagna noodles are well drained also.

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

QUICK MEATBALL LASAGNA



Quick Meatball Lasagna image

Make and share this Quick Meatball Lasagna recipe from Food.com.

Provided by Miss Annie

Categories     One Dish Meal

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 (16 ounce) packages cooked italian-style meatballs, thawed (approximately 60 meatballs)
2 (26 ounce) jars smooth-style marinara sauce or 2 (26 ounce) jars your favorite pasta sauce
9 lasagna noodles, no cook (or traditional, cooked)
1 large egg
1 (15 ounce) container light ricotta cheese (fat free ok)
2 cups part-skim mozzarella cheese, shredded
1/4 cup parmesan cheese, grated or shredded

Steps:

  • Slice thawed meatballs in half.
  • Set aside.
  • Spray 13 x 9 baking dish with oil spray.
  • Spread 1 cup sauce evenly in bottom of dish.
  • Place 3 uncooked noodles over sauce.
  • Set aside.
  • Place egg in 1-quart bowl and beat with whisk.
  • Add ricotta cheese to egg and stir well to blend.
  • Dollop half of ricotta mixture evenly over noodles.
  • Top ricotta with half of the meatballs.
  • Pour 1 1/2 cups sauce over meatballs and place 3 more uncooked noodles over them.
  • Pour 1 1/2 cups of sauce over meatballs.
  • Place 3 more noodles over meatballs and pour remaining sauce (about 2 cups) evenly on top, spreading evenly.
  • Make sure all noodles are well coated with sauce.
  • Spray a sheet of aluminum foil with oil spray, and cover lasagna tightly, oil side down.
  • Bake 1 hour at 350ºF.
  • Remove dish from oven, uncover.
  • Spoon some sauce from edges over exposed top noodles.
  • Sprinkle mozzarella and Parmesan cheeses evenly over top.
  • Turn oven OFF and place dish, uncovered, in oven for 15 minutes more.
  • Serve at once or remove lasana from oven and let rest (up to 15 minutes) until ready to serve.

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.

LASAGNA



Lasagna image

In 2001, Regina Schrambling went on a week long odyssey in search of the ultimate lasagna recipe. She tested several, and finally found her ideal in a mash-up of recipes from Giuliano Bugialli and Elodia Rigante, both Italian cookbook authors. "If there were central casting for casseroles, this one deserved the leading role. But its beauty was more than cheese deep. This was the best lasagna I had ever eaten. The sauce was intensely flavored, the cheeses melted into creaminess as if they were bechamel, the meat was just chunky enough, and the noodles put up no resistance to the fork. Most important, the balance of pasta and sauce was positively Italian. At last I could understand why my neighbor Geoff had told me, as I dragged home more bags in our elevator, that all-day lasagna is the only kind worth making."

Provided by Regina Schrambling

Categories     dinner, main course

Time 4h

Yield 8 to 10 servings

Number Of Ingredients 21

1 cup extra virgin olive oil
2 medium red onions, finely diced
2 large cloves minced garlic
8 ounces pancetta, diced
Salt and freshly ground black pepper
1 1/2 cups good red wine, preferably Italian
2 28-ounce cans Italian plum tomatoes
3 tablespoons tomato paste
3/4 pound ground sirloin
1/4 cup freshly grated pecorino Romano
2 eggs
10 sprigs fresh parsley, leaves only, washed and dried
2 large whole cloves garlic
1/2 cup flour
1 pound Italian sausage, a mix of hot and sweet
1 15-ounce container ricotta cheese
2 extra-large eggs
2 cups freshly grated pecorino Romano
1/2 cup chopped parsley
1 pound mozzarella, grated
16 sheets fresh lasagna noodles, preferably Antica Pasteria

Steps:

  • For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
  • Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
  • Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
  • In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
  • Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
  • Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.

Nutrition Facts : @context http, Calories 1085, UnsaturatedFat 43 grams, Carbohydrate 43 grams, Fat 77 grams, Fiber 3 grams, Protein 50 grams, SaturatedFat 28 grams, Sodium 1335 milligrams, Sugar 7 grams, TransFat 0 grams

Tips:

  • Choose the right ground beef. For the best flavor, use a blend of ground beef and ground pork. If you're using only ground beef, choose a higher fat content (at least 80%) so that the meatballs stay moist.
  • Season the meatballs well. Don't be afraid to add plenty of herbs and spices to the meatball mixture. This will give them a lot of flavor.
  • Brown the meatballs before adding them to the lasagna. This will help to develop their flavor and prevent them from falling apart in the sauce.
  • Use a good quality lasagna noodle. You want a noodle that is sturdy enough to hold up to the sauce and cheese, but not so thick that it's chewy.
  • Don't overcook the lasagna. The noodles should be al dente and the cheese should be melted and bubbly, but not browned.
  • Let the lasagna rest before serving. This will allow the flavors to meld and the lasagna to set up properly.

Conclusion:

Meatball lasagna is a classic Italian dish that is perfect for a special occasion or a weeknight meal. It's easy to make and always a crowd-pleaser. With a few simple tips, you can make sure your meatball lasagna turns out perfectly every time.

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