Ingredients for Baked Meatball Lasagna
- 1 lb ground beef
- Ground Veal (not used in this recipe)
- 3/4 cup chopped onions
- 4 cloves minced garlic
- Parsley (not used in this recipe)
- 2 teaspoons dried oregano
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup grated Parmesan cheese
- 1 egg
- 2 tablespoons olive oil
- 3/4 cup chopped onions
- Whole Tomatoes (not used in this recipe)
- Tomato Paste (not used in this recipe)
- 1 teaspoon dried basil
- Sugar (not used in this recipe)
- Garlic Powder (not used in this recipe)
- 1 lb lasagna noodles
- 8 ounces shredded mozzarella cheese
- 15 ounces ricotta cheese
- 1/2 cup breadcrumbs
- 28 ounces crushed tomatoes
- 15 ounces tomato sauce
- 1/2 cup water
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How to Make Baked Meatball Lasagna
- **Meatballs:**
- In a medium bowl, combine 1 lb ground beef, 1/2 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1 egg, 1/4 cup chopped onion, 2 cloves minced garlic, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
- Gently mix until just combined. Avoid overmixing.
- Roll the mixture into 30 meatballs, each about 3/4 inch in diameter.
- **Sauce:**
- Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat.
- Brown the meatballs in batches, ensuring not to overcrowd the pan. Remove and set aside.
- Add 1/2 cup chopped onion and 2 cloves minced garlic to the skillet and sauté for 5 minutes, until softened.
- Stir in 28 ounces (two 14-ounce cans) crushed tomatoes, 15 ounces tomato sauce, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add 1/2 cup water and the browned meatballs to the skillet.
- Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
- **Assembly & Baking:**
- Preheat oven to 350°F (175°C). Grease a 13x9x2 inch baking dish.
- Cook 1 lb lasagna noodles according to package directions. Drain and rinse with cold water.
- In the prepared baking dish, layer half of the lasagna noodles, half of the ricotta cheese (15 ounces), half of the mozzarella cheese (8 ounces), half of the meatball sauce, and half of the grated Parmesan cheese (1/4 cup).
- Repeat layers.
- Bake for 30-35 minutes, or until heated through and bubbly. Let stand for 10 minutes before serving.
- **Yields:** 6 servings
Nutrition Information (Approximate per serving)
Sodium
99 g
Sugar
61g
Fat
119g
Carbs
17g
