Indulge in a culinary journey with our tantalizing Meatball Lasagna, a harmonious blend of classic Italian flavors and hearty comfort food. This delectable dish features layers of tender homemade meatballs, rich tomato sauce, velvety béchamel, and a symphony of cheeses, all enveloped in delicate lasagna sheets. Each bite offers a delightful textural contrast, from the succulent meatballs to the creamy béchamel and the slightly crisp lasagna noodles. This recipe promises an explosion of flavors and textures that will leave you craving more.
In addition to the main Meatball Lasagna recipe, we've included a scrumptious collection of complementary recipes to elevate your dining experience. Treat your taste buds to our authentic Italian meatballs, crafted with a blend of ground beef, pork, and veal, seasoned to perfection with garlic, herbs, and a touch of red wine. Discover the secrets of our velvety béchamel sauce, made with a roux of butter and flour, enriched with milk and a hint of nutmeg. Learn how to make a classic tomato sauce using fresh tomatoes, onions, garlic, and Italian herbs, simmered to perfection. And last but not least, explore our selection of delectable lasagna recipes, including a vegetarian version packed with roasted vegetables, a seafood variation brimming with shrimp and scallops, and a gluten-free alternative that caters to dietary restrictions.
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 :
PATSY'S MEATBALL LASAGNA
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
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.
DUMP-AND-GO MEATBALL LASAGNA
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
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
MEATLESS MEATBALL LASAGNA
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
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
SAUSAGE MEATBALL LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 19
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 BOMBS RECIPE BY TASTY
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
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
From the Chef at Patsy's on 56th Street, New York City. Patsy's Savory Meatballs #rz.137551 can be made ahead for use in this recipe.
Provided by Cucina Casalingo
Categories European
Time 2h
Yield 10-12 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 1066.3, Fat 42.3, SaturatedFat 20.2, Cholesterol 145.2, Sodium 2342.4, Carbohydrate 110.3, Fiber 4.3, Sugar 25.1, Protein 59.2
QUICK MEATBALL LASAGNA
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
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.
MY MEATBALL LASAGNA
With homemade Italian meatballs and a thick cheese layer and sauce, your mouth will be asking for more. For those who don't favor lasagna, this will definitely change your mind. Trust me.
Provided by Vera!
Categories World Cuisine Recipes European Italian
Time 1h55m
Yield 12
Number Of Ingredients 21
Steps:
- Soak bread slices in warm water in a bowl for 5 minutes; squeeze bread dry and transfer to a large bowl.
- Melt butter in a skillet over medium heat; cook and stir onion and garlic in hot butter until onion is translucent, about 5 minutes. Add onion and garlic to bread. Stir 1 1/2 cup mozzarella cheese, eggs, Parmesan cheese, and Italian seasoning into bread and onions until thoroughly combined. Crumble ground beef into mixture; mix until thoroughly combined. Season with salt and black pepper.
- Form ground beef mixture into 1-inch meatballs. Heat vegetable oil in a large skillet over medium heat. Pan-fry meatballs until browned, working in batches if necessary, about 10 minutes, turning often. Set meatballs aside.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- Combine prepared spaghetti sauce, tomato paste, and Cheddar cheese soup in a bowl. Combine ricotta cheese, cottage cheese, 2 cups mozzarella cheese, and parsley in a separate bowl.
- Spread 1 cup of sauce mixture into the bottom of a 9x13-inch baking dish. Layer 1/3 the lasagna noodles over the sauce, overlapping if necessary. Arrange meat balls over noodles. Place 1/3 the lasagna noodles over meat balls, and spread with cheese mixture in an even layer. Top cheese layer with remaining 1/3 the lasagna noodles and spread remaining sauce over top layer of noodles. Sprinkle top with 1 cup mozzarella cheese.
- Bake lasagna in the preheated oven until casserole is bubbling and the topping is melted, about 1 hour.
Nutrition Facts : Calories 631.4 calories, Carbohydrate 46.3 g, Cholesterol 164.1 mg, Fat 31.6 g, Fiber 4.5 g, Protein 40.6 g, SaturatedFat 15 g, Sodium 1234.8 mg, Sugar 11.7 g
BAKED MEATBALL LASAGNA
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
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.
HOMEMADE 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."-Addella Thomas, Mt. Sterling, Illinois
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 13-in. x 9-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 :
Tips:
- Use high-quality ingredients: The better the ingredients, the better the lasagna will be. Use fresh, flavorful tomatoes, ground beef, and ricotta cheese. Shred your own mozzarella cheese for the best results.
- Don't overcook the meatball: Cook the meatballs until they are just cooked through, otherwise they will be dry and tough. You can use a meat thermometer to check the internal temperature of the meatballs - they should be cooked to 165°F (74°C).
- Use a variety of cheeses: The combination of ricotta, mozzarella, and Parmesan cheeses gives the lasagna a rich, flavorful filling. You can also add other cheeses, such as asiago or fontina, to taste.
- Let the lasagna rest before serving: This will allow the flavors to meld and the lasagna to set. Let the lasagna rest for at least 10 minutes before slicing and serving.
Conclusion:
Meatball lasagna is a classic Italian dish that is perfect for a special occasion or a weeknight meal. It is hearty, flavorful, and sure to please everyone at the table. With a little planning and preparation, you can easily make this delicious dish at home. So next time you are looking for a satisfying and comforting meal, give this meatball lasagna recipe a try.
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