Patsy's Meatball Lasagna Recipe

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Patsy's Meatball Lasagna
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Ingredients
10
Count
Nutrition
801
Calories
Total time
100
Minutes
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Ingredients:

Directions:

  1. 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.
  2. Preheat oven to 450 degrees.
  3. Pour 1 cup sauce into a shallow baking dish; set aside.
  4. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
  5. Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish.
  6. 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.
  7. Repeat with remaining 3 cut sheets and corners.
  8. Line edges of pan in the same manner using full-size sheets dipped lengthwise.
  9. Finish lining the bottom of the pan with 2 full sheets.
  10. 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.
  11. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  12. In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish.
  13. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  14. In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish.
  15. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
  16. In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish.
  17. Top with 1 cup sauce.
  18. 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.
  19. Cover lasagna with a clean, damp kitchen towel.
  20. Double-wrap baking dish in aluminum foil.
  21. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water.
  22. 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.
  23. Remove from oven; let stand 15 minutes before serving.
  24. Garnish with remaining basil, and serve with remaining sauce, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 801.23 Kcal (3355 kJ)
Calories from fat 361.96 Kcal
% Daily Value*
Total Fat 40.22g 62%
Cholesterol 127.58mg 43%
Sodium 2337.19mg 97%
Potassium 921.98mg 20%
Total Carbs 47.62g 16%
Sugars 12.45g 50%
Dietary Fiber 7.01g 28%
Protein 59.09g 118%
Vitamin C 16.1mg 27%
Iron 4.4mg 24%
Calcium 1063.5mg 106%
Amount Per 100 g
Calories 152.6 Kcal (639 kJ)
Calories from fat 68.94 Kcal
% Daily Value*
Total Fat 7.66g 62%
Cholesterol 24.3mg 43%
Sodium 445.13mg 97%
Potassium 175.6mg 20%
Total Carbs 9.07g 16%
Sugars 2.37g 50%
Dietary Fiber 1.33g 28%
Protein 11.25g 118%
Vitamin C 3.1mg 27%
Iron 0.8mg 24%
Calcium 202.6mg 106%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.6
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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