Lasagna With Meatballs

Submitted by: admin on April 2, 2020

Serves 8

Ingredients

MEATBALLS AND SAUCE
1 pound 85 percent lean ground beef
2 ounces Parmesan or Pecorino Romano cheese, grated (1 cup)
1⁄2 cup plain dried bread crumbs
2 large eggs, lightly beaten
1⁄2 cup minced fresh basil or parsley
Salt and pepper
3 tablespoons olive oil
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
NOODLES AND CHEESE
12 dried lasagna noodles
1 tablespoon salt
1 pound whole-milk mozzarella cheese, shredded (4 cups)
4 ounces Parmesan or Pecorino Romano cheese, grated (2 cups)

Instructions

  1. FOR THE MEATBALLS AND SAUCE: Adjust oven rack to middle position and heat oven to 450 degrees. Spray rimmed baking sheet with vegetable oil spray; set aside. Mix beef, Parmesan, bread crumbs, eggs, 5 tablespoons basil, 1 teaspoon salt, and 1⁄2 teaspoon pepper together until uniform. Pinch off scant 1 teaspoon–size pieces of mixture, roll into small balls, and arrange on prepared baking sheet. Bake meatballs until just cooked through and lightly browned, 8 to 10 minutes. Transfer meatballs to paper towel–lined platter and set aside. Reduce heat to 400 degrees.
  2. Heat oil and garlic in medium saucepan over medium heat until garlic starts to sizzle, about 30 seconds. Stir in tomatoes, bring to simmer, and cook until sauce thickens slightly, 10 to 15 minutes. Off heat, stir in remaining 3 tablespoons basil and season with salt and pepper to taste. Stir meatballs into sauce and cover to keep warm until needed.
  3. FOR THE NOODLES AND CHEESE: Meanwhile, bring 4 quarts water to boil in large pot. Stir in noodles and salt and cook, stirring often, until pasta is al dente. Drain noodles and rinse them under cold water until cool. Spread noodles out in single layer over clean kitchen towels. (Do not use paper towels; they will stick to pasta.)
  4. Spray 13 by 9-inch baking dish with oil spray. Smear 3 tablespoons tomato sauce (without any meatballs) over bottom of pan. Arrange 3 noodles in single layer on top of sauce, making sure that noodles touch but do not overlap. Spread 1-1⁄2 cups tomato sauce with meatballs evenly over pasta. Sprinkle evenly with 1 cup mozzarella and 1⁄2 cup Parmesan. Repeat layering pasta, tomato sauce with meatballs, and cheeses 2 more times. For final layer, arrange remaining 3 noodles on top, cover with remaining 1 cup mozzarella, and sprinkle with remaining 1⁄2 cup Parmesan.
  5. Bake until cheese on top turns golden brown in spots and sauce is bubbling, 20 to 25 minutes. Let lasagna cool for 5 to 10 minutes before serving.

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