Meatball Lasagna Meatball Lasagna

Meatball Lasagna IMAGE Image by: Meatball Lasagna IMAGE Author: Canadian Living

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

  • Portion size 8 servings


  • 12 lasagna noodles
  • 2 cups fontina cheese shredded
  • 1/2 cup Parmesan cheese grated
Bechamel Sauce:
  • 2 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup ricotta cheese
  • 1/3 cup Parmesan cheese grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon nutmeg
  • 1 egg
  • 1/4 cup dry breadcrumbs
  • 3/4 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 lb lean ground beef
Tomato Sauce:
  • 1 tablespoon extra-virgin olive oil
  • 2 onions chopped
  • 4 cloves garlic minced
  • 1 carrots finely diced
  • 1 stalk celery diced
  • 1 1/2 teaspoon Italian herb seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/3 cup tomato paste
  • 2 cans tomatoes


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 facts <b>Per serving:</b> about

  • Sodium 1324 mg
  • Protein 41 g
  • Calories 651.0
  • Total fat 32 g
  • Cholesterol 137 mg
  • Saturated fat 16 g
  • Total carbohydrate 51 g


  • Iron 32.0
  • Folate 41.0
  • Calcium 48.0
  • Vitamin A 54.0
  • Vitamin C 43.0
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Meatball Lasagna