Lasagna with meatballs (and more) are those recipes that grandmothers used to prepare on Sundays, waking up early in the morning to the smell of the ragù cooking in a pot and the meatballs frying in lots of oil by 9 o’clock.
This recipe is truly hearty, ideal, in my opinion, for the carnival period, the so-called fat days we can offer this lasagna to our family, and you will see they will be very appreciated. Then if you do like us, prepare in quantity and store in the freezer; whenever you want, you can take out a tray and enjoy lasagna with meatballs. Find out how to prepare them right after the photo as always!!
If you like lasagna, you might also be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Stove, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Lasagna with Meatballs
- 14 oz ragù
- 12 oz egg lasagna
- 11 oz mozzarella
- 3 1/2 oz Grana Padano DOP (grated)
- 14 oz ground meat
- 2 eggs (large)
- 1 clove garlic
- 2 tbsps parsley
- 4 oz stale bread
- 1 1/2 oz Grana Padano DOP
- 2 pinches salt
- 2 pinches pepper
Tools
- 1 Baking Dish for lasagna
- 3 Pots
- 1 Bowl
How to Make Lasagna with Meatballs
To prepare the lasagna with meatballs, first make the ragù; you can follow my recipe found HERE or use your usual recipe.
While the ragù is cooking, prepare the meatballs. In a bowl, crumble the ground meat, add the eggs, finely chopped garlic clove together with parsley, salt, and pepper, and mix.
Meanwhile, soften the stale bread with a little milk and squeeze it out very well.
Add it to the meat in the bowl along with the grated cheese, mixing everything again to blend well.
Then with slightly oiled hands, form many small meatballs about 1 oz each and place them one by one on parchment paper.
Quickly fry the meatballs in hot oil until they are golden on all sides and drain them on absorbent paper.
If using dried egg pasta, place the sheets a few at a time in a pot of boiling water for a few moments, then drain and lay them on a dry, clean cloth, letting them dry well.
Cut the mozzarella into pieces and set aside for the moment.
Preheat the oven to 375°F.
Coat the bottom of a suitable baking dish with a little ragù and cover the surface with egg pasta.
Spoon the ragù to cover the pasta, place some meatballs here and there, cover with mozzarella and Grana.
Continue with egg pasta, ragù, meatballs, mozzarella, and Grana until the layers are finished.
On the surface, arrange the mozzarella, a few spoonfuls of ragù, and some meatballs, drizzle with oil, and bake.
Bake the lasagna with meatballs in the middle rack of your oven for 30 minutes, checking that it doesn’t burn too much on the surface.
Remove from oven, let rest for 5 minutes before serving.
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Storing Lasagna with Meatballs
Lasagna with meatballs can be stored in the fridge for 2 days in an airtight container.
You can freeze the lasagna already divided into portions.
Variations
If you want even richer lasagna, you can add 2 sliced boiled eggs and also cold cuts of your choice mixed at the end of the ragù cooking.
Other Recipes
If you want to see other recipes, you can return to HOME.
