Mini Meatball Lasagna
- 3/4 LB lean ground beef
- 3/4 LB Italian Sausage, casing removed
- 1 /$ C plain bread crumbs
- 1 egg
- 2 tsp. milk
- 2 tbsp. grated parmesan
- 2 tbsp. olive oil
- 16 traditional lasagna noodles
- 1 medium onion, diced
- 4 cloves garlic, chopped
- 1 can fire- roasted diced tomatoes
- 1 C basil leaves, finely chopped
- 1 container ricotta cheese (15 ounces)
- 1 egg
- 1/4 C grated parmesan
- 1 bag shredded mozzarella
- 8 oz. fontina cheese, grated
Heat oven to 350 degrees.
In a large bowl combine ground beef, sausage, bread crumbs, egg, milk, and parmesan. With wet hands shape into 60 mini meatballs, using 2 tsp. of mixture for each.
Heat oil in large skillet over medium-high heat. Add half the meatballs and cook for 5 minutes. shaking pan to turn meatballs while maintaining their shape. Remove to plate and repeat with remaining meatballs. Reserve drippings in pan.
To Make lasagna:
Bring a large pot of lightly salted water to boiling. Add noodles, 1 at a time and cook for 10 minutes. Drain and rinse with cool water.
Place skillet from meatballs over medium heat. Add onion and cook, stirring occasionally, 4 minutes. Add garlic, cook 1 minute. Stir in both crushed and diced tomatoes. Simmer 15 minutes. Remove from heat and stir in half the chopped basil. Set aside 3/4 of the sauce.
In a medium bowl, blend ricotta, remaining basil, the egg and 2 tbsp. of the parmesan.
spread 1 C tomato sauce in bottom of 13 x 9 x 2 pan. top with 4 noodles. overlapping . scatter half the meatballs over noodles. pour half the remaining tomato sauce over meatballs. top with 4 more noodles and spread with ricotta mixture and 1 cup each mozzarella and fontina and remaining 2 tbsp. parmesan.
bake at 350 degrees for 45 minutes until bubbly and lightly browned. let stand 15-20 minutes before serving.