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

    pound lean ground beef

  • 3/4

    pound Italian sausage, casings removed

  • 1/4

    cup plain bread crumbs

  • 1

    egg

  • 2

    tablespoons milk

  • 2

    tablespoons grated Parmesan

  • 2

    tablespoons olive oil

  • Lasagna

  • 16

    traditional lasagna noodles

  • 1

    medium onion,

  • diced 4 cloves garlic, chopped

  • 1

    28 ounce can fire-roasted crushed tomatoes

  • 1

    28 ounce can fire-roasted diced tomatoes

  • 1/2

    cup basil leaves, finely chopped

  • 1

    15 ounce container ricotta cheese

  • 1

    egg

  • 1/4

    cup grated Parmesan

  • 1

    8 ounce bag shredded mozzarella

  • 8

    ounces Fontina cheese, grated

Directions

1. Heat oven to 350 degrees F. 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. 2. Heat oil in a 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 a plate and repeat with remaining meatballs. Reserve drippings in pan. 3. Meanwhile, 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. 4. 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 cup of the sauce. 5. In a medium bowl, blend ricotta, remaining basil, the egg and 2 tbsp of the Parmesan. 6. Begin layering: Spread 1 cup tomato sauce in bottom of a 13 x 9 x 2-inch baking dish. 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. Add 4 more noodles and remaining meatballs. Pour remaining tomato sauce over meatballs. Top with final 4 noodles. Spread with reserved 3/4 cup sauce. Top with remaining 1 cup each mozzarella and Fontina and remaining 2 tbsp Parmesan.

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