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Mini Meatball Lasagna

Mini Meatball Lasagna

Nutrition Facts
  • cal. (kcal) 502
  • Makes: 12 servings
  • Prep: 45 mins
  • Bake: 45 mins at 350°F
  • Cook: 30 mins
  • Stand: 20 mins
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by 34 people

Ingredients

Meatballs
  • 3/4 pound lean ground beef
  • 3/4 pound Italian sausage, casings removed
  • 1/4 cup plain bread crumbs
  • 1 egg
  • 2 tablespoons milk
  • 2 tablespoons grated Parmesan
  • 2 tablespoons olive oil
  • Lasagna
    • 16 traditional lasagna noodles
  • 1 medium onion, diced
  • 4 cloves garlic, chopped
  • 1 28 - ounce can fire-roasted crushed tomatoes
  • 1 28 - ounce can fire-roasted diced tomatoes
  • 1/2 cup basil leaves, finely chopped
  • 1 15 - ounce container ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan
  • 1 8 - ounce bag shredded mozzarella
  • 8 ounces Fontina cheese, grated

Directions

  1. Heat oven to 350 degrees F. Make Meatballs. In a large bowl, combine ground beef, sausage, bread crumbs, egg, milk and Parmesan. With wet hands, shape into 60 mini meatballs, using 2 tsp of mixture for each.
  2. Heat oil in a large skillet over medium-high heat. Add half the meatballs and cook for 5 minutes, shaking pan to turn meatballs while maintaining their shape. Remove to a plate and repeat with remaining meatballs. Reserve drippings in pan.
  3. Meanwhile, to make Lasagna, bring a large pot of lightly salted water to boiling. Add noodles, 1 at a time, and cook for 10 minutes. Drain and rinse with cool water.
  4. Place skillet from meatballs over medium heat. Add onion and cook, stirring occasionally, 4 minutes. Add garlic; cook 1 minute. Stir in both crushed and diced tomatoes. Simmer 15 minutes. Remove from heat and stir in half the chopped basil. Set aside 3/4 cup of the sauce.
  5. In a medium bowl, blend ricotta, remaining basil, the egg and 2 tbsp of the Parmesan.
  6. Begin layering: Spread 1 cup tomato sauce in bottom of a 13 x 9 x 2-inch baking dish. Top with 4 noodles, overlapping. Scatter half the meatballs over noodles. Pour half the remaining tomato sauce over meatballs. Top with 4 more noodles and spread with ricotta mixture and 1 cup each mozzarella and Fontina. Add 4 more noodles and remaining meatballs. Pour remaining tomato sauce over meatballs. Top with final 4 noodles. Spread with reserved 3/4 cup sauce. Top with remaining 1 cup each mozzarella and Fontina and remaining 2 tbsp Parmesan.
  7. Bake at 350 degrees F for 45 minutes until bubbly and slightly browned. Let stand 15 to 20 minutes before serving.

Nutrition Information for Mini Meatball Lasagna

Servings Per Recipe: 12
PER SERVING: 502 cal., 23 g total fat (11 g sat. fat), 111 mg chol., 845 mg sodium, 42 g carb. (3 g fiber), 31 g pro.

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