Best Gourmet Meatball Lasagna Recipes

MEATBALL LASAGNA

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.

PATSY'S MEATBALL LASAGNA

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.

MEATBALL LASAGNA

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.

BAKED MEATBALL LASAGNA

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.

FETTUCCINE MEATBALL LASAGNE RECIPE

Steps:

• Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and oregano and sauté, stirring, 1 minute. Add tomatoes with reserved juice, tomato paste, bay leaf, and salt and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Discard bay leaf.
• Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, egg, parsley, salt, and pepper and blend with your hands until just combined well (do not overmix). Form level 1/2-teaspoon portions into meatballs (you should have about 135).
• Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then fry meatballs in 5 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer as browned to paper towels using a slotted spoon.
• Stir together all filling ingredients until combined well.
• Put oven rack in middle position and preheat oven to 425°F.
• Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander, then rinse under cold water and drain again.
• Spread 2 cups sauce in a 13- by 9-inch or other 3-quart glass or ceramic baking dish and arrange one third of fettuccine over sauce, then top with all of meatballs. Make another layer each of 2 cups sauce and one third of fettuccine, then spread with all of filling. Top with remaining fettuccine, then remaining sauce. Sprinkle evenly with mozzarella.
• Bake, loosely covered with foil, 10 minutes. Remove foil and bake until sauce is bubbling and cheese is golden, about 20 minutes more. Transfer to a rack and cool, about 20 minutes.

MEATBALL LASAGNA

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.