Best Meatball Lasagna

This hearty, three-cheese casserole won’t last long on the table.

meatballlasagna




Ingredients

12 lasagna noodles
2 cups (500 mL) fontina cheese, shredded
1/2 cup (125 mL) Parmesan cheese, grated

Meatballs:
1 egg
1/4 cup (60 mL) dry breadcrumbs
3/4 tsp (4 mL) dried oregano
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1-1/2 lb (680 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) salt
1/2 tsp (2 mL) pepper
1/3 cup (75 mL) tomato paste
2 cans (each 19 oz/540 mL) tomatoes

Bechamel Sauce:
2 tbsp (30 mL) butter
1/4 cup (60 mL) all-purpose flour
2 cups (500 mL) milk
1 cup (250 mL) ricotta cheese
1/3 cup (75 mL) Parmesan cheese, grated
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) nutmeg

Preparation

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 degrees F (200 degrees C) oven until no longer pink inside, about 12 minutes.

Meatballs

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