Search This Blog

Monday, October 6, 2014

Meatball Lasagna

Pasta, Meat, and Cheese...and a bottle of fine red Italian vino!

Pasta, Meat, and Cheese? I mean come on. Need I say more?

Left over meatballs for one layer of lasagna (you don't need much just enough to cover one layer crumbled up)
Sauce  (enough to cover each layer in sauce)
1 pound mozzarella grated
1/2 cup parmesan grated
15 ounce container whole milk ricotta
1 egg
bread crumbs for dusting top and bottom
olive oil
1 pound lasagna noodles
Preheat oven to 375
Olive oil the bottom of a lasagna pan and dust with bread crumbs, I use plain.
Add a layer of sauce.
Boil the noodles and drain or use the non boiling type.
Mix Ricotta, Parmesan, 2/3 of the mozzarella, egg, and a tiny pinch of nutmeg along with a teaspoon of salt. 
Add 1 layer of noodles to the pan slightly overlapping in order to cover the whole area.
Add enough sauce to cover entire area of noodles.
Add half the cheese mixture spreading evenly, I find my wet hands work best at this task.
Add another layer of noodles, sauce, and the meatballs, mashing and crumbling to spread evenly.
Add another layer of noodles, sauce, and the rest of the cheese mixture.
Add another layer of noodles, sauce, and the rest of the mozzarella, a dusting of bread crumbs and drizzle with oli all over the top.
Cover with foil and bake at 375 for 25 minutes.
Remove foil and bake for another 15 minutes or until browned and bubbly.
Note: Allow the lasagna to set at least 15 before cutting or else you will have
a deconstructed lasagne on your plate.

No comments: