Baked Meatball Lasagna Food

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THREE-CHEESE MEATBALL LASAGNE



Three-cheese meatball lasagne image

Take lasagne to the next level by swapping the meat sauce for sausage meatballs. The fennel seeds and chilli add another layer of flavour and a little spice

Provided by Cassie Best

Categories     Dinner, Main course, Pasta, Supper

Time 1h55m

Yield Serves 6-8

Number Of Ingredients 21

12 sausages
2 tbsp olive oil
2 onions , chopped
4 garlic cloves , crushed
2 tsp fennel seeds
2 tsp dried oregano or a small handful of fresh oregano leaves, chopped
½ tsp chilli flakes (optional)
1 tbsp sugar
500ml passata
400g can chopped tomatoes
100g butter
2 bay leaves
100g plain flour
1l milk
¼ fresh nutmeg , finely grated
100g baby spinach
handful basil , leaves torn
50g parmesan , grated
250g dried lasagne sheets (about 12 sheets)
50g cheddar , grated
150g ball mozzarella , torn into small pieces

Steps:

  • Squeeze the meat from the sausages and roll into meatballs - you'll get about four balls from each sausage. Heat 1 tbsp oil in a wide, deep frying pan or casserole dish. Cook the meatballs in batches, making sure you don't overcrowd the pan, until they're all golden brown. Put them aside on a plate when they're ready.
  • Heat the rest of the oil in the pan and add the onion. Cook for 8-10 mins until soft, then stir in the garlic, fennel, oregano and chilli, if using. Stir around for a min or 2, then add the sugar, passata and tomatoes. Swish a little water around the containers to wash out all the tomatoes and add to the pan. Season well and simmer, uncovered, for 30-40 mins over a gentle heat until the sauce thickens and the chopped tomatoes break down.
  • Heat the butter in a saucepan, add the bay leaves and let them sizzle in the butter for 1 min, then add the flour. Whisk to make a smooth paste, then add the milk, a little at a time, stirring continuously until it's all incorporated and you have a thick white sauce. Add the nutmeg and some seasoning. Leave over a low heat for 5 mins to allow the bay to infuse, whisking every now and then.
  • Keep about 10 meatballs aside and add the rest to the tomato sauce. Spoon half the tomato sauce and meatballs into a baking dish (ours was 25cm x 35cm). Top with half the spinach, the basil and a little parmesan. Pour over about a third of the white sauce, and top with a layer of lasagne sheets, breaking them up to fit the dish if you need to.
  • Repeat the layers once more; meatballs and sauce, spinach, basil, parmesan, white sauce, pasta. Pour the remaining white sauce over the lasagne, spreading it to the corners to cover the pasta. Dot with the meatballs you set aside earlier and the mozzarella, then scatter over a generous helping of parmesan and cheddar. Heat oven to 190C/170C fan/gas 5. Or if not eating straight away, chill for up to 24 hrs or freeze for two months (defrost in the fridge overnight before cooking).
  • Bake the lasagne for 40-50 mins until bubbling and golden with lots of crusty cheesy bits around the edges. Leave to sit for 5-10 mins before serving.

Nutrition Facts : Calories 771 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 1.7 milligram of sodium

MEATBALL LASAGNA



Meatball Lasagna image

This delicious, saucy lasagna is packed with tasty meatballs that you can make ahead!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h40m

Yield 8

Number Of Ingredients 10

1 jar (26 oz) tomato pasta sauce (any variety)
1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
1 box (12 oz) frozen Italian-style meatballs, thawed, each cut in half
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained
1 container (15 oz) ricotta cheese
1 egg, beaten
2 tablespoons chopped fresh basil leaves
8 uncooked lasagna noodles
3 cups shredded mozzarella cheese (12 oz)
1/4 cup shredded Parmesan cheese (1 oz)

Steps:

  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pasta sauce and tomatoes. Reserve 1/2 cup tomato mixture. Stir meatballs and stir-fry vegetables into remaining tomato mixture.
  • In medium bowl, mix ricotta cheese, egg and basil.
  • Spoon reserved 1/2 cup tomato mixture over bottom of baking dish. Top with 4 noodles. Top with about half of the ricotta mixture and half of the meatball mixture. Layer with remaining 4 noodles, remaining ricotta mixture, 1 cup mozzarella cheese and remaining meatball mixture. Sprinkle with remaining 2 cups mozzarella cheese and the Parmesan cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Refrigerate 8 hours or overnight.
  • Heat oven to 350°F. Bake covered lasagna 45 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly, edges are golden brown and cheese is melted. Let stand 10 minutes before cutting.

Nutrition Facts : Calories 540, Carbohydrate 48 g, Cholesterol 115 mg, Fat 1, Fiber 3 g, Protein 32 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 13 g, TransFat 1/2 g

DUMP-AND-GO MEATBALL LASAGNA



Dump-and-Go Meatball Lasagna image

Need an easy dinner that takes no more effort than popping a few ingredients in a pan? This hearty take on lasagna is made with 5 ingredients and absolutely no fuss-just add it all to your 13x9, and pop it in the oven. A quick stir just before it's done, plus a touch of extra cheese, helps ensure a perfectly baked dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 7

8 oz uncooked campanelle pasta (2 3/4 cups)
24 frozen cooked Italian-style meatballs (from 22-oz bag)
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 1/2 cups water
1/2 teaspoon Italian seasoning
1 1/2 cups shredded mozzarella cheese (6 oz)
Chopped fresh basil leaves, if desired

Steps:

  • Heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray.
  • In large bowl, mix pasta, frozen meatballs, pasta sauce, water and Italian seasoning. Pour mixture into dish. Cover tightly with foil. Bake 40 minutes. Remove dish from oven; stir mixture thoroughly. Sprinkle with cheese.
  • Bake uncovered 5 to 8 minutes longer or until pasta is tender and cheese is melted. Garnish with basil leaves before serving.

Nutrition Facts : Calories 500, Carbohydrate 47 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 5 g, TransFat 1/2 g

ITALIAN BAKED MEATBALLS



Italian Baked Meatballs image

This recipe makes the most tender and tasty meatballs. I also freeze these meatballs and take out how many servings I need for each meal. If cooking in sauce, add baked meatballs 20 minutes before serving time.

Provided by Dawn Fronius

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 10

1 cup Italian-seasoned bread crumbs
¼ cup grated Romano cheese
2 tablespoons chopped fresh parsley
½ teaspoon salt
½ teaspoon ground black pepper
½ teaspoon garlic powder
½ teaspoon onion powder
½ cup water
2 eggs
1 ½ pounds ground beef

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix bread crumbs, Romano cheese, parsley, salt, pepper, garlic powder, and onion powder together. Combine with water and eggs. Add ground beef and mix well. Roll mixture into balls and place on a nonstick baking sheet.
  • Bake in the preheated oven until browned, about 30 minutes.

Nutrition Facts : Calories 343 calories, Carbohydrate 14.1 g, Cholesterol 135.2 mg, Fat 20.4 g, Fiber 0.8 g, Protein 24.4 g, SaturatedFat 7.8 g, Sodium 611.7 mg, Sugar 1 g

MEATBALL LASAGNA



Meatball Lasagna image

Addella Thomas of Mt. Sterling, Illinois crumbles leftover meatballs into the homemade spaghetti sauce she uses in this cheesy lasagna. "My family wants me to make this dish all the time. It goes over well at reunions, too," she adds.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 10 servings.

Number Of Ingredients 16

2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
1 can (6 ounces) tomato paste
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon dried basil
4 teaspoons dried parsley flakes
2 teaspoons sugar
Garlic salt to taste
8 uncooked lasagna noodles
2 packages (12 ounces each) frozen fully cooked Italian meatballs, thawed
1 large egg
1 cup ricotta cheese
2 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Steps:

  • In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. , Crumble meatballs into the sauce. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers., Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.

Nutrition Facts :

GRANDMA GUARNASCHELLI'S LASAGNA WITH MINI BEEF MEATBALLS



Grandma Guarnaschelli's Lasagna with Mini Beef Meatballs image

I did not grow up with an Italian grandmother who was always around the house cooking. I saw her only on special occasions--but then she would cook everything under the sun. Even as a kid, I was so impressed that she went to such painstaking trouble to roll and brown little meatballs and layer them throughout her lasagna. It's worth it. When making classic lasagna bolognese, the ground beef and tomato meander beautifully together, but there is something about getting a bite of beef in a little meatball and then the separate sensation of the tomato sauce that makes the flavors pop even more.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 23

1/2 cup extra-virgin olive oil
1 medium yellow onion, finely chopped
5 garlic cloves, minced
Kosher salt
1 teaspoon crushed red pepper flakes
2 teaspoons sugar
1 (28-ounce) can whole peeled San Marzano tomatoes
2 teaspoons dried oregano
1 cup tightly packed fresh basil leaves
12 ounces 90% lean ground beef, preferably chopped sirloin
4 ounces ground veal
Kosher salt
1/2 cup panko bread crumbs, toasted, plus more if needed
3/4 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup finely chopped fresh flat-leaf parsley leaves
1 large egg
3 medium garlic cloves, grated
1/3 cup canola oil
Kosher salt
1 pound dried lasagna sheets, preferably De Cecco brand
1 pound whole-milk mozzarella cheese, thinly sliced
1 pound whole-milk ricotta cheese
3 cups freshly grated Parmigiano-Reggiano cheese

Steps:

  • Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic and season with 1 tablespoon salt. Stir in the red pepper flakes and sugar, and cook for about 2 minutes. Then add the tomatoes, with their juices, and the oregano. Cook for a few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves, and remove from the heat.
  • Make the meatballs: Put the beef and veal in a large bowl and spread the meat all over the bottom of the bowl and up the sides a little. (This will help you to distribute the seasonings evenly through the meat.) Sprinkle with 2 teaspoons salt. Then sprinkle the bread crumbs, Parmigiano-Reggiano, and parsley all over the meat and use your hands to mix the ingredients together. In a small bowl, whisk together the egg and garlic. Drizzle the egg mixture over the meat. Mix the meat thoroughly with your hands.
  • Test a meatball: Form 1 small meatball (about 1 inch in diameter) with your hands. Heat a splash of the canola oil in a small skillet over high heat. When the oil begins to smoke lightly, add the meatball, lower the heat, and cook it over medium heat for 2 to 3 minutes. Taste for seasoning and texture. If it seems too wet, add some more bread crumbs to the mixture in the bowl. If it is too dry, add a splash of water. Adjust the seasoning of the mixture in the bowl as needed. Roll the remaining meat into balls; you should have about 40 very small meatballs.
  • Cook the meatballs: Heat a large skillet over medium heat and add half of the remaining canola oil. When the oil begins to smoke lightly, remove the pan from the heat and add half of the meatballs in a single layer, spreading them apart somewhat so they have a chance to brown instead of steaming. Return the pan to high heat and brown the meatballs, turning them so they brown all around, until medium-rare, 2 to 3 minutes. Use a slotted spoon or spatula to transfer them to a baking sheet lined with a kitchen towel to drain. Wipe out the skillet and repeat the process with the remaining canola oil and meatballs.
  • Cook the pasta: Bring 6 quarts water to a rolling boil in a large pot over high heat and season with 1/2 cup salt. The pasta water should taste like seawater. Add the lasagna sheets, stirring with a slotted spoon to make sure they do not clump or stick to the bottom, and cook for 4 minutes. Drain in a colander, rinse under cold water, and drain again. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
  • Preheat the oven to 350 degrees F.
  • Assemble the lasagna: Spoon a thin layer of the sauce over the bottom of a 9 x 13-inch baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle one-fourth of the mozzarella, ricotta, and Parmigiano-Reggiano over the pasta, and then add another thin layer of sauce. Dot the surface with about one-third of the meatballs, spacing them evenly. Repeat the layering process two more times. Add a final layer of pasta and top it with the remaining sauce and cheese.
  • Bake the lasagna: Cover the dish tightly with foil and put it in the center of the oven. Bake for 45 minutes. Then raise the oven temperature to 450 degrees F and remove the foil. Bake the lasagna until the top browns slightly, 10 to 15 minutes. Remove the lasagna from the oven and allow it to cool for 15 minutes or so before serving.

QUICK MEATBALL LASAGNA



Quick Meatball Lasagna image

Make and share this Quick Meatball Lasagna recipe from Food.com.

Provided by Miss Annie

Categories     One Dish Meal

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 (16 ounce) packages cooked italian-style meatballs, thawed (approximately 60 meatballs)
2 (26 ounce) jars smooth-style marinara sauce or 2 (26 ounce) jars your favorite pasta sauce
9 lasagna noodles, no cook (or traditional, cooked)
1 large egg
1 (15 ounce) container light ricotta cheese (fat free ok)
2 cups part-skim mozzarella cheese, shredded
1/4 cup parmesan cheese, grated or shredded

Steps:

  • Slice thawed meatballs in half.
  • Set aside.
  • Spray 13 x 9 baking dish with oil spray.
  • Spread 1 cup sauce evenly in bottom of dish.
  • Place 3 uncooked noodles over sauce.
  • Set aside.
  • Place egg in 1-quart bowl and beat with whisk.
  • Add ricotta cheese to egg and stir well to blend.
  • Dollop half of ricotta mixture evenly over noodles.
  • Top ricotta with half of the meatballs.
  • Pour 1 1/2 cups sauce over meatballs and place 3 more uncooked noodles over them.
  • Pour 1 1/2 cups of sauce over meatballs.
  • Place 3 more noodles over meatballs and pour remaining sauce (about 2 cups) evenly on top, spreading evenly.
  • Make sure all noodles are well coated with sauce.
  • Spray a sheet of aluminum foil with oil spray, and cover lasagna tightly, oil side down.
  • Bake 1 hour at 350ºF.
  • Remove dish from oven, uncover.
  • Spoon some sauce from edges over exposed top noodles.
  • Sprinkle mozzarella and Parmesan cheeses evenly over top.
  • Turn oven OFF and place dish, uncovered, in oven for 15 minutes more.
  • Serve at once or remove lasana from oven and let rest (up to 15 minutes) until ready to serve.

MEATBALL LASAGNA



Meatball Lasagna image

A twist on regular lasagna - this one has egg roll wrappers instead of noodles. Taken from Southern Living June 2003.

Provided by josephinewillis

Categories     One Dish Meal

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 11

1 (15 ounce) container ricotta cheese
1 (8 ounce) container soft chive & onion cream cheese
1/4 cup chopped fresh basil
1/2 teaspoon garlic salt
1/2 teaspoon seasoned pepper
1 large egg, lightly beaten
2 cups shredded mozzarella cheese, divided
1 (3 ounce) package shredded parmesan cheese, divided
2 (26 ounce) jars tomato basil pasta sauce, divided
1 (16 ounce) package egg roll wraps
60 -64 frozen cooked italian-style meatballs

Steps:

  • Stir together first 6 ingredients until blended.
  • Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.
  • Set aside.
  • Spread 1 cup pasta sauce in bottom of a lightly greased 13x9 baking dish.
  • Cut egg roll wrappers in half; arrange 10 halves over pasta sauce (wrappers will overlap).
  • Top with meatballs.
  • Spoon 3 cups pasta sauce over meatballs.
  • Sprinkle with 3/4 cup mozzarella cheese.
  • Arrange 10 wrappers evenly over mozzarella.
  • Spread ricotta cheese mixture over wrappers.
  • Top with remaining wrappers and pasta sauce.
  • Bake at 350F for 1 hour.
  • Top with remaining 3/4 cup mozzarella and 1/2 cup Parmesan cheese.
  • Bake 10 more minutes.
  • Let stand 15 minutes before serving.

Nutrition Facts : Calories 636.3, Fat 32.2, SaturatedFat 17.3, Cholesterol 122.4, Sodium 1688.1, Carbohydrate 57.3, Fiber 1.9, Sugar 17, Protein 28.6

MY MEATBALL LASAGNA



My Meatball Lasagna image

With homemade Italian meatballs and a thick cheese layer and sauce, your mouth will be asking for more. For those who don't favor lasagna, this will definitely change your mind. Trust me.

Provided by Vera!

Categories     World Cuisine Recipes     European     Italian

Time 1h55m

Yield 12

Number Of Ingredients 21

4 slices day-old bread
1 cup warm water
¼ cup butter
1 onion, chopped
2 cloves garlic, minced
1 ½ cups shredded mozzarella cheese
4 eggs
¼ cup grated Parmesan cheese
1 tablespoon Italian seasoning
2 pounds ground beef
salt and ground black pepper to taste
2 tablespoons vegetable oil
1 (12 ounce) package lasagna noodles
1 (24 ounce) jar prepared spaghetti sauce (such as Prego®)
1 (12 ounce) can tomato paste
1 (10.75 ounce) can condensed Cheddar cheese soup
1 (15 ounce) container ricotta cheese
1 (12 ounce) container cottage cheese
2 cups shredded mozzarella cheese
3 tablespoons chopped fresh parsley
1 cup shredded mozzarella cheese, or as needed

Steps:

  • Soak bread slices in warm water in a bowl for 5 minutes; squeeze bread dry and transfer to a large bowl.
  • Melt butter in a skillet over medium heat; cook and stir onion and garlic in hot butter until onion is translucent, about 5 minutes. Add onion and garlic to bread. Stir 1 1/2 cup mozzarella cheese, eggs, Parmesan cheese, and Italian seasoning into bread and onions until thoroughly combined. Crumble ground beef into mixture; mix until thoroughly combined. Season with salt and black pepper.
  • Form ground beef mixture into 1-inch meatballs. Heat vegetable oil in a large skillet over medium heat. Pan-fry meatballs until browned, working in batches if necessary, about 10 minutes, turning often. Set meatballs aside.
  • Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine prepared spaghetti sauce, tomato paste, and Cheddar cheese soup in a bowl. Combine ricotta cheese, cottage cheese, 2 cups mozzarella cheese, and parsley in a separate bowl.
  • Spread 1 cup of sauce mixture into the bottom of a 9x13-inch baking dish. Layer 1/3 the lasagna noodles over the sauce, overlapping if necessary. Arrange meat balls over noodles. Place 1/3 the lasagna noodles over meat balls, and spread with cheese mixture in an even layer. Top cheese layer with remaining 1/3 the lasagna noodles and spread remaining sauce over top layer of noodles. Sprinkle top with 1 cup mozzarella cheese.
  • Bake lasagna in the preheated oven until casserole is bubbling and the topping is melted, about 1 hour.

Nutrition Facts : Calories 631.4 calories, Carbohydrate 46.3 g, Cholesterol 164.1 mg, Fat 31.6 g, Fiber 4.5 g, Protein 40.6 g, SaturatedFat 15 g, Sodium 1234.8 mg, Sugar 11.7 g

MEATBALL LASAGNA



Meatball Lasagna image

Haven't had a chance to try this yet but it sounds great! Recipe doesn't call for it, but I'd like to see how it would be with just a bit of mozzarella cheese thrown on at the end.

Provided by Semra22

Categories     Meat

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 27

12 lasagna noodles
2 cups shredded Fontina cheese
1/2 cup grated parmesan cheese
1 1/2 lbs lean ground beef
1 egg
1/4 cup dry breadcrumbs
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon extra-virgin olive oil
2 onions, chopped
4 garlic cloves, minced
1 carrot, finely diced
1 stalk celery, diced
1 1/2 teaspoons Italian herb seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup tomato paste
2 (19 ounce) cans tomatoes
2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1 cup ricotta cheese
1/3 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Steps:

  • Meatballs:: In a bowl, whisk together egg, bread crumbs, 1/4 cup water, oregano, salt and pepper; mix in beef.
  • Shape by rounded teaspoonfuls into balls. Bake on a foil-lined rimmed baking sheet in a 400°F (200°C) oven until no longer pink inside, about 12 minutes.
  • Tomato Sauce: Meanwhile, in a large saucepan, heat oil over medium heat; fry onions, garlic, carrot, celery, herb seasoning, and salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
  • Add the tomato paste and tomatoes (presumably with the juice), breaking up with potato masher or some such thing, bring to a boil. Reduce heat and simmer for 45 minutes.
  • Add the meatballs; simmer until a spoon scraped across bottom of pan leaves a gap that fills in slowly, about 10 minutes.
  • Bechamel Sauce: Meanwhile, in separate saucepan, melt the butter over medium heat; whisk in flour and cook, whisking, for 1 minute.
  • Add the milk 1/2 cup at a time, whisking constantly. Keep whisking and cooking until bubbly and thickened, about 5 minutes. Whisk in ricotta, Parmesan, salt, pepper and nutmeg.
  • In large pot of boiling salted water, cook lasagna noodles until almost tender, 6 to 8 minutes. Drain and chill in cold water; arrange in single layer on a damp tea towel.
  • Without picking up any meatballs, spoon 1 cup of the tomato sauce into a 13- x 9-inch (3 L) glass baking dish. Top with one-third of the noodles; spread with one-third of the remaining sauce and meatballs, then half of the bechamel sauce. Starting with the noodles, repeat the layers once.
  • Top with remaining noodles; spread with the remaining meatball sauce. Sprinkle with Fontina and Parmesan cheeses.
  • Cover with foil; bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and golden brown, 20 to 25 minutes. Let stand for 10 minutes.

Nutrition Facts : Calories 648.6, Fat 32.5, SaturatedFat 16.9, Cholesterol 154.1, Sodium 1082.3, Carbohydrate 47.5, Fiber 4.3, Sugar 8, Protein 41.7

MEATLESS MEATBALL LASAGNA



Meatless Meatball Lasagna image

A tasty 4-cheese lasagna made with meatless meatballs. You cannot tell the difference from real meat! You serve a great portion of protein. Don't tell and they won't know! Makes two 9x13-inch pans, it's easy! Can be frozen.

Provided by Acc Chef

Categories     Main Dish Recipes     Pasta     Lasagna Recipes     Vegetarian Lasagna Recipes

Time 1h30m

Yield 24

Number Of Ingredients 19

3 tablespoons olive oil
1 medium white onion, chopped
¾ cup Peppers, sweet, green, frozen, chopped, unprepared
2 large cloves garlic, chopped
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried parsley
1 (16 ounce) package vegetarian meatballs (meatless)
2 (28 ounce) jars spaghetti sauce
2 teaspoons white sugar
2 teaspoons vinegar
2 teaspoons Worcestershire sauce
2 (15 ounce) containers part-skim ricotta cheese
½ cup plain yogurt
½ cup crumbled feta cheese
2 (8 ounce) packages whole wheat lasagna noodles, dry
2 (16 ounce) packages fresh mozzarella cheese, torn into pieces
1 ¼ cups shredded Parmesan cheese

Steps:

  • Heat oil in a large skillet over medium heat. Add onion, bell peppers, garlic, basil, oregano, rosemary, and parsley; cook until soft, about 5 minutes. Add thawed meatballs and break up with a spoon; cook until browned and crumbly, 5 to 7 minutes. Add spaghetti sauce, sugar, vinegar, and Worcestershire sauce; cook until hot, about 5 minutes. Remove from heat.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix ricotta, yogurt, and feta together in a large bowl.
  • Ladle 3/4 cup spaghetti sauce mixture into the bottom of two 9x13-inch baking pans. Place 3 dry lasagna noodles over top, then spoon ricotta mixture over noodles, and top with mozzarella cheese and more sauce. Repeat layers once more: noodles, ricotta mixture, mozzarella, and sauce. Top with remaining mozzarella and sprinkle Parmesan over top.
  • Bake in the preheated oven until cheese is golden brown and sauce is bubbling, about 40 minutes. Watch so cheese does not burn and cover if needed. Remove from the oven and let cool for 15 minutes before cutting.

Nutrition Facts : Calories 366 calories, Carbohydrate 29.2 g, Cholesterol 48.2 mg, Fat 18.3 g, Fiber 4.4 g, Protein 21.1 g, SaturatedFat 9.4 g, Sodium 586.4 mg, Sugar 8 g

MEATBALL LASAGNA BAKE



Meatball Lasagna Bake image

I was looking through some of the recipes that I had clipped and saved out of different magazines. I came across this one and thought it sounded pretty good, so I decided to put it here for safe keeping. The prep time includes cooking of the noodles. Submitted to "Zaar" on June 29th, 2006. I had originally Submitted this to "Zaar" on the above date and now I'm going to make it public on January 6th, 2007.

Provided by Chef shapeweaver

Categories     Meat

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 7

1 (12 ounce) package bow tie pasta (or your choice)
1 (26 1/2 ounce) can pasta sauce
1 egg, beaten
1 (15 ounce) container ricotta cheese
1 cup shredded parmesan cheese, divided
1 (16 ounce) bag frozen meatballs, thawed and cut in half
2 cups shredded mozzarella cheese

Steps:

  • Heat oven to 350ºF. Spray 9 x 13-inch baking dish with cooking spray.
  • Cook pasta to desired tenderness; drain, return to pan and add half of sauce.
  • Spoon half of this into prepared dish.
  • Combine egg, ricotta cheese, and 1/2 of Parmesan cheese; spread evenly over pasta.
  • Top with meatballs and sprinkle with mozzarella cheese.
  • Top with remaining pasta, spreading evenly.
  • Pour remaining sauce over pasta, spreading evenly.
  • Sprinkle with remaining 1/2 cup of Parmesan cheese.
  • Cover with foil, and bake for 1 hour or until bubbly.
  • Uncover and bake 5 more minutes or until cheese melts.

Nutrition Facts : Calories 477, Fat 21.8, SaturatedFat 11.4, Cholesterol 123.7, Sodium 882.6, Carbohydrate 43.9, Fiber 1.8, Sugar 9.7, Protein 25.9

MEATBALL LASAGNA BOMBS RECIPE BY TASTY



Meatball Lasagna Bombs Recipe by Tasty image

Here's what you need: olive oil, yellow onion, garlic, crushed tomato, salt, pepper, fresh basil, bread crumbs, milk, egg, grated parmesan cheese, salt, pepper, ground beef, onion, lasagna noodles, ricotta cheese, mozzarella cheese, fresh parsley

Provided by Palmolive

Categories     Dinner

Yield 8 servings

Number Of Ingredients 19

1 tablespoon olive oil
yellow onion, chopped
3 cloves garlic, minced
28 oz crushed tomato, 2 cans
1 ½ tablespoons salt
1 teaspoon pepper
2 sprigs fresh basil
½ cup bread crumbs
½ cup milk
1 egg
½ cup grated parmesan cheese
2 teaspoons salt
½ teaspoon pepper
1 lb ground beef
½ cup onion, minced
24 lasagna noodles, cooked 2 minutes less than package instructions
16 oz ricotta cheese
12 sheets mozzarella cheese, sliced in half
fresh parsley, for garnish

Steps:

  • Marinara sauce: In a large saucepan, heat the olive oil. Add onion and garlic and saute for 5 minutes, until translucent.
  • Stir in tomatoes, salt, pepper, and basil. Simmer for 15 minutes, stirring occasionally. Remove basil sprigs and set sauce aside.
  • In a small bowl, stir together breadcrumbs and milk and set aside. In a large bowl, whisk together egg, parmesan, salt and pepper.
  • Stir in ground beef, onions, and wet breadcrumbs. Combine well, but do not over-mix.
  • With oiled hands, roll the meat into golf-sized balls.
  • Heat a skillet with a drizzle of olive oil. Brown meatballs on all sides, then remove from pan.
  • Preheat oven to 350ºF (180º C).
  • Lay out a lasagna noodle horizontally on a cutting board. Spread a tablespoon of ricotta onto the noodle. Lay a mozzarella slice on one end of the noodle and place a meatball on top of the cheese.
  • Roll up the noodle with the meatball and cheese inside. Place meatball bomb into the baking dish, with the meatball showing. Repeat with the rest of the meatballs and noodles.
  • Ladle approximately ⅔rds of the marinara sauce into a 9x13-inch (23x33-cm) baking dish. Place the meatball rolls on top of the marinara sauce.
  • Bake dish for 25 minutes, until top is lightly browned and meatballs are cooked through completely.
  • Remove from oven, garnish with parsley and serve with reserved marinara on the side.
  • Enjoy!

Nutrition Facts : Calories 500 calories, Carbohydrate 32 grams, Fat 22 grams, Fiber 3 grams, Protein 32 grams, Sugar 7 grams

PATSY'S MEATBALL LASAGNA



Patsy's Meatball Lasagna image

Fresh lasagna sheets are worth it for this specialty lasagna, which includes enrobing the layers of meatballs and sausage in a parcel of pasta sheets before the final step of baking.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Number Of Ingredients 10

2 1/4 pounds (4 inches by 8 inches) fresh lasagna sheets
Coarse salt
10 cups homemade or store-bought pasta sauce
1/2 recipe Meatballs for Patsy's Meatball Lasagna
1 1/3 cups freshly grated pecorino Romano cheese
1/4 cup chopped fresh basil leaves, plus more for garnish
2 pounds (about 8 links) sweet Italian sausage, broiled and thinly sliced
2 pounds fresh mozzarella, cut into 1/2-inch cubes (about 2 1/4 cups)
2 cups fresh ricotta cheese
1 large egg

Steps:

  • Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
  • Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
  • Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.
  • In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  • In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  • In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  • In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.
  • Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
  • Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.

BAKED MEATBALL LASAGNA



Baked Meatball Lasagna image

This one is ALL Arlines, my wifey. Tried and true, this one always satisfies. She's been making this long before I came around (McCalls 1973) and WE been around the block a few times. Hope you enjoy this as much as our family and friends have over the years.

Provided by Chef Jeff S

Categories     Veal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 25

1/2 lb ground beef
1/4 lb ground veal
2 tablespoons onions, chopped
1 garlic clove, crushed
2 tablespoons parsley, chopped
1 teaspoon dried oregano
3/4 teaspoon salt
1 dash pepper
2 tablespoons parmesan cheese, grated
1 egg
1/4 cup olive oil
1/4 cup onion, chopped
1 garlic clove, crushed
28 ounces whole tomatoes, undrained
12 ounces tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 tablespoon sugar
2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon pepper
1/2 lb lasagna noodle
1 lb mozzarella cheese, diced
1 lb ricotta cheese
1 cup parmesan cheese, grated

Steps:

  • Meatballs:.
  • In med bowl, combine the first ten ingredients; toss lightly to mix well. With teaspoon, shape mixture into 30 balls, each 3/4 inch in diameter.
  • Sauce:.
  • In hot oil in large, heavy skillet, brown meatballs; remove. Add the rest of the onions and garlic; saute 5 minutes.
  • Add rest of sauce ingredients, with 1/2 c water and meatballs; stir to mix. Bring to boiling; reduce heat; simmer, uncovered, 1/2 hour, stirring occasionally.
  • Heat oven to 350°F Grease a 13x9x2 inch baking dish. Cook lasagna as label directs. Drain; rinse in water.
  • In a baking dish, layer half the ingredients: Lasagna, mozzarella, ricotta, tomato sauce with meatballs, parmesan cheese. Repeat. Bake 30-35 minutes. Makes 6 servings.

SAUSAGE MEATBALL LASAGNA



Sausage Meatball Lasagna image

Provided by Food Network Kitchen

Categories     main-dish

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 19

1 1/2 pounds sweet Italian sausage, casings removed
1/4 cup chopped fresh parsley
2 tablespoons extra-virgin olive oil
4 ounces sliced soppressata, chopped
1 white onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 large cloves garlic, chopped
3 tablespoons tomato paste
1/4 cup chopped fresh basil
1/2 cup dry red wine
3 cups tomato puree (from a 28-ounce can)
1 15-ounce container whole-milk ricotta cheese
3 large eggs
1 cup grated parmesan cheese (about 4 ounces)
18 no-boil lasagna noodles (from two 9-ounce packages)
Unsalted butter, for the baking dish
4 cups grated part-skim mozzarella cheese (about 1 pound)
1/2 cup grated pecorino romano cheese (about 2 ounces)

Steps:

  • Make the meatballs: Mix the sausage and parsley in a bowl with your hands until combined. Dampen your hands and form the meat into 3/4-inch balls (you should have about 40). Heat the olive oil in a large pot over high heat. Working in batches, add the meatballs and cook, turning, until browned, about 7 minutes. Transfer to a plate using a slotted spoon.
  • Reduce the heat to medium high and add the soppressata, onion, celery, carrots and garlic. Cook, stirring occasionally, until the vegetables are slightly softened, about 6 minutes. Add the tomato paste and basil and cook, stirring, 3 minutes. Stir in the wine, tomato puree and 3 cups water. Reduce the heat to medium low and return the meatballs to the pot. Simmer, stirring occasionally, until the sauce thickens, 1 hour, 20 minutes.
  • Prepare the lasagna: Whisk the ricotta, eggs and parmesan in a medium bowl. Fill a large bowl with hot water. Working in batches, soak the noodles until just pliable, about 5 minutes. Lay out on a clean kitchen towel and pat dry.
  • Preheat the oven to 400 degrees F. Butter the bottom and sides of a deep 10-by-13-inch baking dish. Lay 6 noodles in the bottom of the dish so they go partway up the sides and overlap slightly. Spread half of the ricotta mixture over the noodles, then top with half of the meatballs and 1 1/2 cups sauce. Sprinkle with half each of the mozzarella and pecorino. Repeat the layers (noodles, ricotta mixture, meatballs, sauce, mozzarella and pecorino). Top with the remaining 6 noodles and cover with the remaining sauce.
  • Tightly cover the dish with foil and bake until bubbly, about 30 minutes. Uncover and bake until browned, about 15 more minutes. Let stand 20 minutes before serving.

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Estimated Reading Time 1 min
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5/5 (1)
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4/5 (2)
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3.3/5 (18)
Estimated Reading Time 4 mins
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Total Time 1 hr
  • Preheat oven to 375. In a bowl, combine cottage cheese, mozzarella , egg basil and oregano; set aside.
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Cut egg roll wrappers in half lengthwise; arrange 10 halves over pasta sauce. (Wrappers will overlap.) Top with meatballs. Spoon 3 cups pasta sauce over meatballs; …
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5/5 (4)
Servings 8
  • Stir together first 6 ingredients until blended. Stir in 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese; set aside.
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MEATBALL LASAGNE RECIPE - SAINSBURY'S MAGAZINE
To assemble the lasagne, arrange half the meatballs in sauce in a 30 x 20cm baking dish. Top with half the lasagne sheets, tearing them to fit. Spoon over half the white …
From sainsburysmagazine.co.uk
5/5 (350)
Total Time 2 hrs
Category Main
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MEATBALL LASAGNA - A FAMILY FEAST®
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BEST MEATBALL LASAGNE RECIPE - HOW TO MAKE ... - DELISH

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Total Time 2 hrs 20 mins
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