Meatball Lasagna

Cook time: 25 Min Prep time: 30 Min Serves: 6

Ingredients:

FOR THE MARINARA:

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1 Tbsp olive oil
1 medium onion small dice
1/4 c sweet vermouth
6 clove garlic minced
2 28 oz can crushed tomatoes
2 sprig(s) fresh basil
salt and pepper to taste

MEATBALLS:

1/2 c bread crumbs
1/2 c milk
1/2 c parmesan cheese grated
1 l egg
2 tsp salt
1 tsp black pepper
1 lb ground beef
1/2 c onion finely diced

ASSEMBLY:

24 lasagna noodle cooked and drained
16 oz ricotta cheese
3 c shredded mozzarella cheese
fresh basil for garnish

Directions:

1. For the sauce. Add olive oil to large pot. Saute the onion and garlic until onion is translucent. Add the Vermouth and let most evaporate. Add the remaining ingredients and let simmer for 15 minutes. Remove the basil sprigs and discard. Set aside.
2. For the meatballs. Mix the breadcrumbs and milk together and set aside.In a large bowl add the egg, Parmesan cheese, salt, pepper, ground beef, and onion. Mix together then add the breadcrumbs and milk. Mix thoroughly then shape into 24 balls. Working in batches add a little olive oil to skillet. Brown the meatballs on all sides. Remove and set aside.

3. To assemble. lay a lasagna noodle flat and spread some ricotta cheese over noodle. Then add some shredded Mozzarella cheese. Take a meatball and place it on the end and roll up. Place about 2/3 of sauce in bottom of baking pan. Place the lasagna meatball in prepared pan. Repeat until all ingredients are used up.

4. Pour remaining sauce over lasagna meatballs. Top with remaining mozzarella cheese. Bake at 350 degrees for about 25 minutes. Served garnished with fresh basil

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