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Meatball Lasagna
Ingredients
3 cups Italian Tomato Sauce, plus more for serving, see our recipe here
18 Italian-Style Meatballs (see our recipe here), each sliced into 5 or 6 slices
18 lasagna noodles (a one-pound box has 18 pieces)
16 ounce container of whole milk ricotta cheese
1/2 cup Parmesan cheese, grated
1/4 cup fresh Italian flat leaf parsley, chopped fine
1 whole egg
1/2 teaspoon kosher salt
1/2 teaspoon freshly grated black pepper
Few grinds fresh nutmeg
2 cups mozzarella cheese, divided
10 slices deli provolone cheese
Instructions
- Heat sauce and hold for assembly.
- Heat meatballs and slice then hold for assembly.
- In a very large wide pot, heat water and once boiling, salt the water then add one lasagna strip at a time so that they don’t stick. Cook for one minute short of what it says on the box. My box said to cook for eight minutes and I cooked for seven.
- Have a strainer standing by and gently lift each piece out with tongs and into the strainer, being careful not to break any. Rinse with cold running water and lay out on a sheet tray with the pieces not touching. I layered with plastic wrap until I was ready to use them.
- In a medium bowl, mix ricotta cheese, Parmesan cheese, parsley, egg, salt, pepper, nutmeg and ½ cup of the mozzarella cheese.
- Preheat oven to 375 degrees F.
- To assemble, in a 9×13-inch or larger* casserole dish place one cup of sauce on the bottom.
- Lay four lasagna noodles the long way, overlapping each.
- Lay half of the sliced meatballs across the noodles, overlapping if needed to fit. Cover with ½ cup of sauce.
- Lay five slices of provolone over the meatballs, cutting one piece in half to fit.
- Top with another layer of noodles, then cover with all of the ricotta mixture.
- Place another layer of noodles over the ricotta and top with the remaining meatballs and another ½ cup of sauce.
- Place the remaining provolone over the meatballs and top with a final layer of noodles.
- Cover the top with one cup of sauce then sprinkle the remaining shredded mozzarella over the top.
- Cover with parchment and foil and bake for 45 minutes. (You may need a sheet of foil on the rack below to catch drips.)
- Uncover and bake for five more minutes. If desired, place under broiler for a few minutes to brown.
- Let sit ten minutes then cut 4×3 (thirds across the short edge of the pan and quarters across the long edge) to yield 12 portions. Serve with additional sauce.
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Notes
Some newer casserole dishes are slightly larger in dimension than the standard 9×13-inch. It is OK if your dish is slightly larger, just make sure it is not smaller.
Find it online: https://www.afamilyfeast.com/meatball-lasagna/
