Baked Meatball Lasagna Recipe

Ingredients for Baked Meatball Lasagna

• 1 lb ground beef
• Ground Veal
• 1/2 cup chopped onion
• Garlic Clove
• Parsley
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• Pepper
• 1/4 cup grated Parmesan cheese
• 1 large egg
• Olive Oil
• Onion
• Whole Tomatoes
• Tomato Paste
• 1/2 teaspoon dried basil
• Sugar
• Garlic Powder
• Lasagna Noodle
• Mozzarella Cheese
• Ricotta Cheese

How to Make Baked Meatball Lasagna

1. **Meatballs:**
2. 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.
3. Gently mix until just combined. Avoid overmixing.
4. Roll the mixture into 30 meatballs, each about 3/4 inch in diameter.
5. **Sauce:**
6. Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat.
7. Brown the meatballs in batches, ensuring not to overcrowd the pan. Remove and set aside.
8. Add 1/2 cup chopped onion and 2 cloves minced garlic to the skillet and sauté for 5 minutes, until softened.
9. 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.
10. Add 1/2 cup water and the browned meatballs to the skillet.
11. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes, stirring occasionally.
12. **Assembly & Baking:**
13. Preheat oven to 350°F (175°C). Grease a 13x9x2 inch baking dish.
14. Cook 1 lb lasagna noodles according to package directions. Drain and rinse with cold water.
15. 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).
16. Repeat layers.
17. Bake for 30-35 minutes, or until heated through and bubbly. Let stand for 10 minutes before serving.
18. **Yields:** 6 servings