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Prep Time: 30 Minutes Cook Time: 90 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This is a little different twist on lasagna. The meatballs give it a little something extra. Ingredients:
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 |
1 (28 ounce) can whole tomatoes, undrained |
2 (6 ounce) cans 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 |
Directions:
1. MEATBALLS: In medium bowl combine all ingredients; toss lightly to mix well.
2. With teaspoon, shape mixture into 30 balls, each 3/4 inch in diameter.
3. SAUCE: Heat hot oil in large heavy skillet, brown meat balls; remove.
4. Add onions and garlic; saute 5 minutes.
5. Add rest of sauce ingredients with 1/2 cup water and meatballs; stir to mix.
6. Bring to boiling; reduce heat and simmer, uncovered, 1 1/2 hours, stirring occasionally.
7. Heat oven to 350.
8. Grease 13x9 baking dish.
9. Cook lasagna noodles as directed on pkg.
10. Drain; rinse with water.
11. In baking pan layer half the ingredients: Noodles, mozzarella, ricotta, tomato sauce with meatballs, parmesan cheese.
12. Repeat.
13. Bake 30 to 35 minutes.
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