Tested till perfect Meatball Lasagna
Meatball Lasagna
Photography by Leila Ashtari

Meatball Lasagna

The ingredient list may look long, but the techniques are straightforward and the results well worth the effort.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 12 12lasagna noodles
  • 2 cups 2cupsfontina cheese, shredded
  • 1/2 cup 1/2cupParmesan cheese, grated

Meatballs:

  • 1 1eggeggs
  • 1/4 cup 1/4cupdry breadcrumbs
  • 3/4 tsp 3/4tspdried oregano
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1-1/2 lb 1-1/2lblean ground beef

Tomato Sauce:

  • 1 tbsp 1tbspextra-virgin olive oil
  • 2 2oniononions, chopped
  • 4 4cloves garlic, minced
  • 1 1carrotcarrots, finely diced
  • 1 stalk 1stalkcelery, diced
  • 1-1/2 tsp 1-1/2tspItalian herb seasoning
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/3 cup 1/3cuptomato paste
  • 2 cans (each 19 oz/540 mL) 2cans (each 19 oz/540 mL)tomatotomatoes

Bechamel Sauce:

  • 2 tbsp 2tbspbutter
  • 1/4 cup 1/4cupall-purpose flour
  • 2 cups 2cupsmilk
  • 1 cup 1cupricotta cheese
  • 1/3 cup 1/3cupParmesan cheese, grated
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1/4 tsp 1/4tspnutmeg
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Preparation

Meatballs:: In bowl, whisk together egg, bread crumbs, 1/4 cup (50 mL) water, oregano, salt and pepper; mix in beef. Shape by rounded teaspoonfuls (5 mL) into balls. Bake on foil-lined rimmed baking sheet in 400°F (200°C) oven until no longer pink inside, about 12 minutes.

Tomato Sauce: Meanwhile, in large saucepan, heat oil over medium heat; fry onions, garlic, carrot, celery, herb seasoning, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Add tomato paste and tomatoes, breaking up with potato masher; bring to boil. Reduce heat and simmer for 45 minutes.

Add meatballs; simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 10 minutes.

Bechamel: Meanwhile, in separate saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Add milk, 1/2 cup (125 mL) at a time, whisking constantly; cook, whisking, until bubbly and thickened, about 15 minutes. Whisk in ricotta, Parmesan, salt, pepper and nutmeg.

In large pot of boiling salted water, cook lasagna noodles until almost tender, 6 to 8 minutes. Drain and chill in cold water; arrange in single layer on damp tea towel.

Without picking up any meatballs, spoon 1 cup (250 mL) of the tomato sauce into 13- x 9-inch (3 L) glass baking dish. Top with one-third of the noodles; spread with one-third of the remaining sauce and meatballs, then half of the bechamel sauce. Starting with noodles, repeat layers once.

Top with remaining noodles; spread with remaining meatball sauce. Sprinkle with Fontina and Parmesan cheeses. (Make-ahead: Let cool for 30 minutes; chill in refrigerator. Cover with foil and refrigerate for up to 24 hours. Or wrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 24 hours. Add 20 minutes to covered baking time.)

Cover with foil; bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and golden brown, 20 to 25 minutes. Let stand for 10 minutes.

Nutritional Information Per serving: about

cal 651 pro 41g total fat 32g sat. fat 16g
carb 51g fibre 4g chol 137mg sodium 1,324mg

% RDI:

calcium 48 iron 32 vit A 54 vit C 43
folate 41
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