Meatball Lasagna
The ingredient list may look long, but the techniques are straightforward and the results well worth the effort.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 651 |
| pro | 41 g |
| total fat | 32 g |
| sat. fat | 16 g |
| carb | 51 g |
| fibre | 4 g |
| chol | 137 mg |
| sodium | 1.324 mg |
| % RDI: | - |
| calcium | 48% |
| iron | 32% |
| vit A | 54% |
| vit C | 43% |
| folate | 41% |
-
12 lasagna noodles
2 cups (500 mL) shredded Fontina cheese
1/2 cup (125 mL) grated Parmesan cheese
Meatballs:
1 egg
1/4 cup (50 mL) dry bread crumbs
3/4 tsp (4 mL) dried oregano
1/2 tsp (2 mL) each salt and pepper
1-1/2 lb (750 g) lean ground beef
Tomato Sauce:
1 tbsp (15 mL) extra-virgin olive oil
2 onions, chopped
4 cloves garlic, minced
1 carrot, finely diced
1 stalk celery, diced
1-1/2 tsp (7 mL) Italian herb seasoning
1/2 tsp (2 mL) each salt and pepper
1/3 cup (75 mL) tomato paste
2 cans (each 19 oz/540 mL) tomatoes
Béchamel:
2 tbsp (25 mL) butter
1/4 cup (50 mL) all-purpose flour
2 cups (500 mL) milk
1 cup (250 mL) ricotta cheese
1/3 cup (75 mL) grated Parmesan cheese
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) each pepper and nutmeg
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.
Béchamel: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 béchamel 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.
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