DUMP-AND-GO MEATBALL LASAGNA
Need an easy dinner that takes no more effort than popping a few ingredients in a pan? This hearty take on lasagna is made with 5 ingredients and absolutely no fuss-just add it all to your 13x9, and pop it in the oven. A quick stir just before it's done, plus a touch of extra cheese, helps ensure a perfectly baked dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray.
- In large bowl, mix pasta, frozen meatballs, pasta sauce, water and Italian seasoning. Pour mixture into dish. Cover tightly with foil. Bake 40 minutes. Remove dish from oven; stir mixture thoroughly. Sprinkle with cheese.
- Bake uncovered 5 to 8 minutes longer or until pasta is tender and cheese is melted. Garnish with basil leaves before serving.
Nutrition Facts : Calories 500, Carbohydrate 47 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 5 g, TransFat 1/2 g
MEATBALL LASAGNA
This delicious, saucy lasagna is packed with tasty meatballs that you can make ahead!
Provided by Betty Crocker Kitchens
Categories Entree
Time 9h40m
Yield 8
Number Of Ingredients 10
Steps:
- Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pasta sauce and tomatoes. Reserve 1/2 cup tomato mixture. Stir meatballs and stir-fry vegetables into remaining tomato mixture.
- In medium bowl, mix ricotta cheese, egg and basil.
- Spoon reserved 1/2 cup tomato mixture over bottom of baking dish. Top with 4 noodles. Top with about half of the ricotta mixture and half of the meatball mixture. Layer with remaining 4 noodles, remaining ricotta mixture, 1 cup mozzarella cheese and remaining meatball mixture. Sprinkle with remaining 2 cups mozzarella cheese and the Parmesan cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Refrigerate 8 hours or overnight.
- Heat oven to 350°F. Bake covered lasagna 45 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly, edges are golden brown and cheese is melted. Let stand 10 minutes before cutting.
Nutrition Facts : Calories 540, Carbohydrate 48 g, Cholesterol 115 mg, Fat 1, Fiber 3 g, Protein 32 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 13 g, TransFat 1/2 g
SAUSAGE MEATBALL LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Make the meatballs: Mix the sausage and parsley in a bowl with your hands until combined. Dampen your hands and form the meat into 3/4-inch balls (you should have about 40). Heat the olive oil in a large pot over high heat. Working in batches, add the meatballs and cook, turning, until browned, about 7 minutes. Transfer to a plate using a slotted spoon.
- Reduce the heat to medium high and add the soppressata, onion, celery, carrots and garlic. Cook, stirring occasionally, until the vegetables are slightly softened, about 6 minutes. Add the tomato paste and basil and cook, stirring, 3 minutes. Stir in the wine, tomato puree and 3 cups water. Reduce the heat to medium low and return the meatballs to the pot. Simmer, stirring occasionally, until the sauce thickens, 1 hour, 20 minutes.
- Prepare the lasagna: Whisk the ricotta, eggs and parmesan in a medium bowl. Fill a large bowl with hot water. Working in batches, soak the noodles until just pliable, about 5 minutes. Lay out on a clean kitchen towel and pat dry.
- Preheat the oven to 400 degrees F. Butter the bottom and sides of a deep 10-by-13-inch baking dish. Lay 6 noodles in the bottom of the dish so they go partway up the sides and overlap slightly. Spread half of the ricotta mixture over the noodles, then top with half of the meatballs and 1 1/2 cups sauce. Sprinkle with half each of the mozzarella and pecorino. Repeat the layers (noodles, ricotta mixture, meatballs, sauce, mozzarella and pecorino). Top with the remaining 6 noodles and cover with the remaining sauce.
- Tightly cover the dish with foil and bake until bubbly, about 30 minutes. Uncover and bake until browned, about 15 more minutes. Let stand 20 minutes before serving.
MEATBALL LASAGNA
Addella Thomas of Mt. Sterling, Illinois crumbles leftover meatballs into the homemade spaghetti sauce she uses in this cheesy lasagna. "My family wants me to make this dish all the time. It goes over well at reunions, too," she adds.
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 10 servings.
Number Of Ingredients 16
Steps:
- In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. , Crumble meatballs into the sauce. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers., Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.
Nutrition Facts :
GRANDMA GUARNASCHELLI'S LASAGNA WITH MINI BEEF MEATBALLS
I did not grow up with an Italian grandmother who was always around the house cooking. I saw her only on special occasions--but then she would cook everything under the sun. Even as a kid, I was so impressed that she went to such painstaking trouble to roll and brown little meatballs and layer them throughout her lasagna. It's worth it. When making classic lasagna bolognese, the ground beef and tomato meander beautifully together, but there is something about getting a bite of beef in a little meatball and then the separate sensation of the tomato sauce that makes the flavors pop even more.
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h15m
Yield 8 to 10 servings
Number Of Ingredients 23
Steps:
- Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic and season with 1 tablespoon salt. Stir in the red pepper flakes and sugar, and cook for about 2 minutes. Then add the tomatoes, with their juices, and the oregano. Cook for a few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves, and remove from the heat.
- Make the meatballs: Put the beef and veal in a large bowl and spread the meat all over the bottom of the bowl and up the sides a little. (This will help you to distribute the seasonings evenly through the meat.) Sprinkle with 2 teaspoons salt. Then sprinkle the bread crumbs, Parmigiano-Reggiano, and parsley all over the meat and use your hands to mix the ingredients together. In a small bowl, whisk together the egg and garlic. Drizzle the egg mixture over the meat. Mix the meat thoroughly with your hands.
- Test a meatball: Form 1 small meatball (about 1 inch in diameter) with your hands. Heat a splash of the canola oil in a small skillet over high heat. When the oil begins to smoke lightly, add the meatball, lower the heat, and cook it over medium heat for 2 to 3 minutes. Taste for seasoning and texture. If it seems too wet, add some more bread crumbs to the mixture in the bowl. If it is too dry, add a splash of water. Adjust the seasoning of the mixture in the bowl as needed. Roll the remaining meat into balls; you should have about 40 very small meatballs.
- Cook the meatballs: Heat a large skillet over medium heat and add half of the remaining canola oil. When the oil begins to smoke lightly, remove the pan from the heat and add half of the meatballs in a single layer, spreading them apart somewhat so they have a chance to brown instead of steaming. Return the pan to high heat and brown the meatballs, turning them so they brown all around, until medium-rare, 2 to 3 minutes. Use a slotted spoon or spatula to transfer them to a baking sheet lined with a kitchen towel to drain. Wipe out the skillet and repeat the process with the remaining canola oil and meatballs.
- Cook the pasta: Bring 6 quarts water to a rolling boil in a large pot over high heat and season with 1/2 cup salt. The pasta water should taste like seawater. Add the lasagna sheets, stirring with a slotted spoon to make sure they do not clump or stick to the bottom, and cook for 4 minutes. Drain in a colander, rinse under cold water, and drain again. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
- Preheat the oven to 350 degrees F.
- Assemble the lasagna: Spoon a thin layer of the sauce over the bottom of a 9 x 13-inch baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle one-fourth of the mozzarella, ricotta, and Parmigiano-Reggiano over the pasta, and then add another thin layer of sauce. Dot the surface with about one-third of the meatballs, spacing them evenly. Repeat the layering process two more times. Add a final layer of pasta and top it with the remaining sauce and cheese.
- Bake the lasagna: Cover the dish tightly with foil and put it in the center of the oven. Bake for 45 minutes. Then raise the oven temperature to 450 degrees F and remove the foil. Bake the lasagna until the top browns slightly, 10 to 15 minutes. Remove the lasagna from the oven and allow it to cool for 15 minutes or so before serving.
CHEESY MEATBALL SLIDERS
These sliders are a fun way to serve meatballs at your party without using a slow cooker. Made on mini Hawaiian rolls, they have a hint of sweetness to balance out all the wonderful Italian seasonings. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Appetizers Lunch
Time 1h30m
Yield 12 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. Combine ground beef, bread crumbs, pesto and egg; mix lightly. Shape into 12 meatballs; place on a greased rack in a 15x10x1-in. baking pan. Bake until browned and a thermometer reads 160°, about 35 minutes. Toss meatballs with sauce; set aside., Meanwhile, without separating rolls, cut horizontally in half; arrange bottom halves in a greased 13x9-in. baking dish. Place half of cheese slices over roll bottoms; sprinkle with oregano. Add meatballs and sauce. Top with remaining cheese slices and bun tops., Combine butter, olive oil, garlic, Italian seasoning and red pepper flakes; brush over buns. Bake, covered, for 20 minutes. Uncover; sprinkle with Parmesan and shredded mozzarella., Bake, uncovered, until cheese is melted, 10-15 minutes longer. Sprinkle with basil before serving.
Nutrition Facts : Calories 514 calories, Fat 25g fat (12g saturated fat), Cholesterol 120mg cholesterol, Sodium 856mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 3g fiber), Protein 33g protein.
PATSY'S MEATBALL LASAGNA
Fresh lasagna sheets are worth it for this specialty lasagna, which includes enrobing the layers of meatballs and sausage in a parcel of pasta sheets before the final step of baking.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 10
Steps:
- 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.
- Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
- Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. 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. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.
- 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. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
- In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.
- 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.
- Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. 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. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.
MEATBALL LASAGNA BAKE
I was looking through some of the recipes that I had clipped and saved out of different magazines. I came across this one and thought it sounded pretty good, so I decided to put it here for safe keeping. The prep time includes cooking of the noodles. Submitted to "Zaar" on June 29th, 2006. I had originally Submitted this to "Zaar" on the above date and now I'm going to make it public on January 6th, 2007.
Provided by Chef shapeweaver
Categories Meat
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF. Spray 9 x 13-inch baking dish with cooking spray.
- Cook pasta to desired tenderness; drain, return to pan and add half of sauce.
- Spoon half of this into prepared dish.
- Combine egg, ricotta cheese, and 1/2 of Parmesan cheese; spread evenly over pasta.
- Top with meatballs and sprinkle with mozzarella cheese.
- Top with remaining pasta, spreading evenly.
- Pour remaining sauce over pasta, spreading evenly.
- Sprinkle with remaining 1/2 cup of Parmesan cheese.
- Cover with foil, and bake for 1 hour or until bubbly.
- Uncover and bake 5 more minutes or until cheese melts.
Nutrition Facts : Calories 477, Fat 21.8, SaturatedFat 11.4, Cholesterol 123.7, Sodium 882.6, Carbohydrate 43.9, Fiber 1.8, Sugar 9.7, Protein 25.9
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