Homemade Meatball Lasagna Food

GRANDMA GUARNASCHELLI'S LASAGNA WITH MINI BEEF MEATBALLS

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.

SAUSAGE MEATBALL LASAGNA

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.

MEATBALL LASAGNA

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.

BAKED MEATBALL LASAGNA

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.

QUICK MEATBALL LASAGNA

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.

PATSY'S MEATBALL LASAGNA

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.

MEATBALL LASAGNA

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.

MEATBALL LASAGNA

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.