Meatball Lasagna
Recipes Beef Italian Main Dish Meal ideas Pasta
Description
Tired of your boring lasagna recipe? Try something new with this meatball lasagna. It has many of the classic ingredients, but also homemade meatballs and chunks of Italian sausage.
Ingredients
90 oz. store bought or homemade marinara sauce
2 lb. ground round
2 T. grated Parmesan cheese
1 large egg, beaten
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
lasagna noodles to cover the lasagna pan/dish 3 times
Directions
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Preheat oven to 350 degrees F. Line 2 baking/cookie sheets with aluminum foil; spray with non-stick cooking spray.
Meatballs:
Combine ground round, Parmesan cheese, egg, and Italian bread crumbs. Make small meatballs just under 1 inch around.
Place meatballs in a single layer on the prepared pans. Cut sausage into chunks the size of the meatballs; place them on the baking sheets in a single layer too.
Bake for 20 minutes.
Put the marinara sauce on the stovetop or in a slow cooker lined with a disposable liner.
When the meatballs are done, submerge them and the sausage in the sauce. If using a slow cooker, cook on Low for 8 hours. If using a store-bought sauce, simmer for about 1 hour on the stovetop.
Cook lasagna noodles according to package instructions; drain well.
Mix Ricotta and 2 eggs; set aside.
Spray the lasagna pan with non-stick cooking spray; spread out a layer of sauce on the bottom of the pan. Cover with a layer of lasagna noodles. Add a layer of sauce, meatballs, and sausage on top of the lasagna noodles.
Randomly drop dollops of the Ricotta mixture on top. Sprinkle on a third of the Mozzarella cheese. Top the cheese with a layer of lasagna noodles.
Repeat the meat mixture, Ricotta mixture, and another 1/3rd of the cheese. Finally, end with a layer of lasagna noodles and sauce. Cover tightly.
Cook on low 325 degrees for 3 hours. In the last 10 minutes, sprinkle on the remainder of the Mozzarella.
Remove from the oven; allow to set for 15 minutes before cuting.
Serve.
15-20 slices.
*Tips:
Be sure to make the meatballs small. Try to keep them about the same size as the chunks of Italian sausage so they cook evenly.
It's a good idea to make the sauce and meatballs a day in advance. Putting hot sauce on hot noodles might result in watery lasagna.