Recipe

Meatball Lasagna Recipe

	Debwin / All my dishes 1 year, 4 months ago This lasagna is fabulous.I use the ready to use lasagna sheets to save some time. Prep:60m Cook:25m Servings:8	Debwin
	pasta cheese bechamel beef garlic

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Ingredients

12 lasagna noodles

2c shredded Fontina cheese

1/2c parmesan cheese, grated

MEATBALLS

1 egg

1/4c dry bread crumbs

11/2tsp oregano

3/4tsp each salt and pepper

11/2lb lean ground beef (750g)

TOMATO SAUCE

1T olive oil

1 onion, minced

4 cloves garlic, minced

1 carrot grated

1 celery stalk diced

11/2tsp italian herb seasoning

1/2tsp each, salt and pepper

1/3c tomato paste

2 cans tomatoes (19oz)

BECHAMEL

2T butter

1/4c flour

2c milk

1c ricotta cheese

1/3c parmesan

1/2tsp salt

1/4tsp each, pepper and nutmeg

Directions

MEATBALLS: In a bowl, whisk together egg, bread crumbs, 1/4c water, oregano, salt and pepper; mix in beef. Shape into small meatballs. Bake on foil lined rimmed baking sheets in 400F oven about 12 minutes.

SAUCE: In a large saucepan, over medium heat. Fry onions, garlic, carrot, celery, seasoning, stir occasionally until onions are softened, about 5 minutes.

Add tomato paste and canned tomatoes, bring to a boil; lower heat and simmer for about 45 minutes.

Add meatballs, simmer about 10 minutes more.

BECHAMEL: Melt butter in a heavy saucepan; whisk in flour and stir constantly about 1 minute. slowly add milk 1/2c at a time whisking constantly. Cook until thickened about 12-15 minutes.

Whisk in ricotta parmesan and seasoning.

Prepare noodles if boiling

Spread 1c of the sauce in a 9x13 baking dish. Top with 1/3 of the noodles; spread with 1/3 of the sauce, then half the Bechamel. Starting with noodles repeat layers once. Top with remaining noodles then sauce. Sprinkle with cheeses.

Cover with foil and bake at 375F for 20 minutes. Uncover and bake another 20-25 minutes. Let stand before serving.

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