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

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Ingredients

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.

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