Mini Meatball Lasagna

Mini Meatball Lasagna
Mini Meatball Lasagna

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

Heat oven to 350 degrees. make meatballs: 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. Begin layering: 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.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: