Lasagna w/ Mini Meatballs

By Janes_kitchen

Ingredients

• MEATBALLS
• 3 oz grd chuck
• 3 oz grd pork
• 3 TBL minced fresh basil
• 2 TBL grated parmesan
• 2 TBL dried bread crumbs
• 2 TBL plain greek-style yogurt
• 1 TBL minced garlic
• 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 2 TBL olive oil
• SAUCE
• 1/3 C grated onion
• 1/3 C grated carrot
• 1 TBL minced garlic
• 1 TBL tomato paste
• 1/2 tsp red pepper flakes
• 1 can (15-oz) crushed tomatoes
• 3 TBL minced fresh basil
• LASAGNA
• 4 no-boil lasagna sheets
• 1-1/3 C shredded fresh mozzarella (abt 6-oz)
• 1/2 C grated parmesan

Details

Servings 4

Preparation

Step 1

Preheat oven to 400
Coat 8-1/2X 4/12" loaf pan w/ nonstick spray

MEATBALLS
combine meatball ingredients (less olive oil)
make into balls - 1/2 tsp measure
heat oil in lg. skillet over med
cook meatballs in 2 batches, until lightly browned, abt 3-5 min.
transfer to paper-towel-lined plate
set aside

SAUCE
cook ingredients up to crushed tomatoes in skillet until soft, 3-5 min
stir in tomatoes & basil
cook until slightly thickened, 3-5 min
season sauce w/ S & P
cover bottom of prepared pan w/ 1/4 C sauce.

LASAGNA
layer 1 lasagna sheet, 1/4 C sauce, 1/3 C mozzarella & t TBL parmesan
Repeat layering 2 more times
top final lasagna sheet w/ 1/4C sauce, remaining mozzarella & remaining parmesan
bake lasanga until cheese is golden brown & bubbly, 25-30 min
let cool 15-20 min before serving