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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
Meatballs:
5 slices soft bread
2 lb hamburger
3 eggs
1 small onion, finely minced
1 tbsp ground oregano
2 tbsp finely chopped Italian parsley
1/4 cup finely chopped basil
1/4 cup EACH finely grated Parmesan and Romano cheese
Salt and pepper
Sauce:
2 tbsp extra virgin olive oil
1 medium onion
1 stalk celery
1 red bell pepper
5 cloves garlic
3 tbsp balsamic vinegar
1/2 cup sliced black olives
2 (28 oz) cans crushed tomatoes
1 (14 oz) can diced tomatoes
1 cup sliced, sun dried tomatoes
3/4 cup red wine
2 tbsp sugar
1 cup chopped fresh basil
1 tbsp ground, toasted fennel seeds
(Toast them over medium heat in a small skillet for about 8 minutes).
1 tsp salt
1/2 tsp ground pepper
1 tbsp lemon juice
3 tbsp brandy, optional
12 lasagna noodles
2 cups ricotta cheese
1 lb sliced Provolone cheese
1 cup grated Parmesan cheese
Meatballs: Process the bread slices in a food processor until you have medium fine crumbs. Place in a large bowl. Add the rest of the ingredients and mix together. Form into small meatballs, about 2 inch in diameter.
Tomato Sauce: Dice onion, celery and red bell pepper. Peel and thinly slice the garlic cloves. Heat 2 tbsp olive oil in a large Dutch oven or large sauce pan over medium heat. Add onion, celery and red pepper and saute for 5 minutes. Add garlic and saute 2 minutes. Add balsamic vinegar. Stir and let reduce for 2 to 3 minutes. Add olives and sun dried tomatoes. Add crushed tomatoes, diced tomatoes, sugar and red wine. Stir in basil, fennel seeds, salt and pepper. Add meatballs to sauce cover and simmer over low heat for 1/2 hour. Remove cover and continue to simmer slowly for about 1 1/2 hours more, until sauce is reduced to a near paste. Should be a consistency between tomato sauce and tomato paste. This allows the flavors of the sauce to intensify. Add the lemon juice and the brandy and allow cooking for about 3 more minutes.
Cook the lasagna noodles according to pkg directions. Drain immediately in cold water. Arrange pieces flat in single layer on clean, dry towels until ready to use. Preheat oven to 375. Ladle half the sauce into a lasagna pan. Cover with half the noodles, half the ricotta cheese and half the Provolone. Repeat. Cover with Parmesan cheese. Bake for 30 minutes. Broil for 5 minutes or until cheese is slightly browned.
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MEATBALL LASAGNA
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Category: Pasta - Baked
Prep Time: Cook Time: Total Time:
Meatballs:
5 slices soft bread
2 lb hamburger
3 eggs
1 small onion, finely minced
1 tbsp ground oregano
2 tbsp finely chopped Italian parsley
1/4 cup finely chopped basil
1/4 cup EACH finely grated Parmesan and Romano cheese
Salt and pepper
Sauce:
2 tbsp extra virgin olive oil
1 medium onion
1 stalk celery
1 red bell pepper
5 cloves garlic
3 tbsp balsamic vinegar
1/2 cup sliced black olives
2 (28 oz) cans crushed tomatoes
1 (14 oz) can diced tomatoes
1 cup sliced, sun dried tomatoes
3/4 cup red wine
2 tbsp sugar
1 cup chopped fresh basil
1 tbsp ground, toasted fennel seeds
(Toast them over medium heat in a small skillet for about 8 minutes).
1 tsp salt
1/2 tsp ground pepper
1 tbsp lemon juice
3 tbsp brandy, optional
12 lasagna noodles
2 cups ricotta cheese
1 lb sliced Provolone cheese
1 cup grated Parmesan cheese
Meatballs: Process the bread slices in a food processor until you have medium fine crumbs. Place in a large bowl. Add the rest of the ingredients and mix together. Form into small meatballs, about 2 inch in diameter.
Tomato Sauce: Dice onion, celery and red bell pepper. Peel and thinly slice the garlic cloves. Heat 2 tbsp olive oil in a large Dutch oven or large sauce pan over medium heat. Add onion, celery and red pepper and saute for 5 minutes. Add garlic and saute 2 minutes. Add balsamic vinegar. Stir and let reduce for 2 to 3 minutes. Add olives and sun dried tomatoes. Add crushed tomatoes, diced tomatoes, sugar and red wine. Stir in basil, fennel seeds, salt and pepper. Add meatballs to sauce cover and simmer over low heat for 1/2 hour. Remove cover and continue to simmer slowly for about 1 1/2 hours more, until sauce is reduced to a near paste. Should be a consistency between tomato sauce and tomato paste. This allows the flavors of the sauce to intensify. Add the lemon juice and the brandy and allow cooking for about 3 more minutes.
Cook the lasagna noodles according to pkg directions. Drain immediately in cold water. Arrange pieces flat in single layer on clean, dry towels until ready to use. Preheat oven to 375. Ladle half the sauce into a lasagna pan. Cover with half the noodles, half the ricotta cheese and half the Provolone. Repeat. Cover with Parmesan cheese. Bake for 30 minutes. Broil for 5 minutes or until cheese is slightly browned.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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