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Jeffrey Lasagna

Meatballs:
  • 1/2 lb ground chuck
  • 1/4 lb ground veal
  • 6 T finely chopped onion
  • 3 clove garlic, finely chopped
  • 6 T finely chopped parsley
  • 3 t dried oregano leaves
  • 1-1/2 t dried basil
  • 3/4 t salt
  • dash of pepper
  • 6 T grated Parmesan
  • 3 egg
Tomato Sauce:
  • 1/4 c olive oil
  • 1/4 c finely chopped onion
  • 1 clove garlic, finely chopped
  • 2 T finely chopped parsley
  • 1 (1 lb, 12 oz) can whole tomatoes, undrained
  • 2 (6 oz) cans tomato paste
  • 2 t dried oregano
  • 1 t dried basil
  • 2 t salt
  • 1 t garlic powder
  • 1/4 t pepper
  • 1/8 t cayenne
  • 1/2 (1-lb) package lasagna
  • 1 lb Mozzarella, diced
  • 1 lb ricotta
  • 1 c grated parmesan
Directions:
  1. Make meatballs:
    1. Combine ingredients, toss lightly to mix well.
    2. With teaspoon, shape mixture into lotsa balls, each 3/4" in diameter.
  2. Make tomato sauce:
    1. Slowly heat oil in large, heavy skillet.
    2. Brown meatballs in hot oil and remove
    3. Add onion, garlic, and parsley. Saute until tender (~5 min).
    4. Add remaining ingredients with 1/2 c water and meatballs. Stir to mix well.
    5. Bring to boil, reduce heat to simmer uncovered 1.5 hours. Stir occasionally.
  3. Preheat oven to 350 F. Lightly grease 13x9x2" dish
  4. Meanwhile, cook lasagna per package. Drain and rinse with hot water.
  5. In dish, layer ingredients twice (top to bottom):
    1. parmesan
    2. sauce + meatballs
    3. ricotta
    4. mozzarella
    5. lasagna
  6. Bake at 350 F for 30-35 minutes or until cheese melted and is heated through.
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