Lasagna with Meatballs

    2 hours 10 minutes

    This Italian lasagna with meatballs is a specialty that is reserved for the Christmas holidays for younger guests who love the meatballs.

    3 people made this

    Serves: 10 

    • Meatballs
    • 500g mixed minced meat (beef and pork)
    • 200g bread
    • 2 eggs
    • 100g grated Parmesan cheese
    • 50g grated pecorino
    • 1 grated nutmeg
    • 1/2 cup white wine or rosé
    • salt, to taste
    • 1 generous handful chopped parsley
    • 750ml sunflower oil or peanut oil for frying
    • Tomato Sauce
    • 1 small onion, thinly sliced
    • 1 carrot, diced
    • 1 stalk celery, diced
    • 1 1/2 litres tomato sauce
    • White Sauce
    • 70g butter
    • 70g flour
    • 1 litre milk
    • salt, pepper and nutmeg, to taste
    • To Assemble
    • 500g fresh lasagna
    • 150g grated Parmesan cheese

    Preparation:1hour30min  ›  Cook:40min  ›  Ready in:2hours10min 

    1. Meatballs: In a large bowl add the meat, the bread previously soaked and squeezed, the eggs, grated cheese, a pinch of nutmeg, wine, salt and parsley. Knead with your hands to mix all the ingredients together well.
    2. Pick up a small portion of the mixture, roll it in the palms of both hands and form a meatball about the size of a peanut. Place them in a large tray and continue to form the other patties until all of the mixture is used. This is a rather long and laborious task but don't be tempted to increase the size of the meatballs.
    3. Once the meatballs are ready place them in a medium to high frying pan with oil (sunflower or peanut). cooking them a dozen balls at a time, turn often with the aid of a spatula. Each will cook for 3-4 minutes or until the outside has a beautiful golden crust and is crunchy. Drain them with a slotted spoon and place them on paper towels. Continue to prepare the other balls, a few at a time to avoid crowding the pan.
    4. Tomato Sauce: Saute onion, carrot and celery in oil over low heat and then add the tomato puree. Salt and cook over medium heat for about ten minutes, then add the meatballs and cook for 10 more minutes. Turn off and keep warm.
    5. White Sauce: Melt the butter in a pan, add the flour and mix well. When you will have formed a thick cream, begin to add the milk little by little, stirring constantly up to create a smooth sauce but runny. Add salt, pepper and nutmeg. Turn off the heat and keep warm.
    6. To Assemble: Preheat the oven to 180 degrees C.
    7. Pour one ladle of white sauce on the bottom of a large baking dish and top with one ladle of tomato sauce. Top with the lasagna sheets and then with a ladle of white sauce, one of the tomato sauce, then finish with a handful of parmesan. Continue in the same way, forming many layers until the dish is full or you use all the ingredients. Finish with a last ladle of sauce and a generous handful of Parmesan.
    8. Bake the lasagna for 30 minutes or until golden. Remove from the oven, let stand covered for about twenty minutes then serve. Even better if you prepare the day before, so they will have time to "sit" and firm up.

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