Meatball Lasagna

An absolute winner from all Lasagna recipes we've tried so far. Just amazing!

Ingredients

Ingredients
Servings:
Meatballs
kg
Minced Beef
Roasted Garlic Clove
tbsp
Parmesan Cheese
grated
tbsp
Bread Crumbs
Eggs
Handful Fresh Parsley
Salt & Pepper to taste
Tomato Sauce
g
Cherry Tomatoes
Roasted Garlic Clove
ml
Tomato Sauce
g
Sun Dried Tomatoes
Sprigs of Fresh Thyme
Salt & Pepper to taste
Olive Oil
Bechamel Sauce
Yellow Onion
g
All-Purpose Flour
ml
Beef Stock
g
Heavy Cream
Garlic Clove
g
Butter
ml
White Wine
Lasagna
g
Mozzarella Cheese
shredded
g
Cheddar Cheese
shredded
Lasagna Pasta

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and place the cherry tomatoes, peeled garlic cloves and rosemary spring in an ovenproof casserole. Drizzle with olive oil and season with salt and pepper. Cover with aluminium foil and place in the oven. Roast for about 20 minutes, until soft and a bit smooshy.
  2. Once garlic and tomatoes are done you can start preparing the rest of the meatball lasagna.
  3. Meatballs
  4. In a bowl mix all the ingredients together, mix it well and add more breadcrumbs if needed. Prepare the baking sheet on which you will spread the meatballs.
  5. Out of the mixture form smaller meatballs as you are using them for lasagne you don’t want them too big.
  6. Spread them over the sheet and place them in the oven (on 180ºC). Bake for 15 minutes, until cook through a golden brown.
  7. Tomato Sauce
  8. In a food processor blend roasted tomatoes, roasted rosemary and roasted garlic until smooth. Drizzle a bit of olive oil in the pan and heat it up, add blended mixture.
  9. Take sundried tomatoes out of the oil, place them in the food processor and blend until smooth. Add the paste in the pan and mix it all well. Season with salt and pepper.
  10. In the end add tomato puree and bring it all to boil.
  11. Bechamel Sauce
  12. In a pan melt the butter, add chopped onion and crushed garlic. Cook for around 1-2 minutes, until soft.
  13. Then add flour, stir for about for 30 seconds (do not burn). Add the stock and stir it while pouring in the stock, to avoid having clumps. Then add cream and wine. Season with salt and pepper and slowly bring to boil. If needed adjust the flour if too liquid.
  14. TO ASSEMBLE LASAGNA
  15. Prepare lasagne spring form, grease it all around to avoid sticking.
  16. Start with a layer of fresh pasta (if you are using dry pasta, make sure you blanch the pasta before). On lawyer of pasta spread meatballs, add tomato sauce, bechamel sauce and in the end cheese. Continue lawyers depending on how high your form is finishing with meatballs, tomato sauce and good layer of cheese.
  17. Place in the oven and bake for 10-15 minutes on 180ºC, until cheese is melted and golden brown.

Preparing In The Kitchen
  1. Preheat the oven to 200 ºC and place the cherry tomatoes, peeled garlic cloves and rosemary spring in an ovenproof casserole. Drizzle with olive oil and season with salt and pepper. Cover with aluminium foil and place in the oven. Roast for about 20 minutes, until soft and a bit smooshy.
  2. Once garlic and tomatoes are done you can start preparing the rest of the meatball lasagna.
  3. Meatballs
  4. In a bowl mix all the ingredients together, mix it well and add more breadcrumbs if needed. Prepare the baking sheet on which you will spread the meatballs.
  5. Out of the mixture form smaller meatballs as you are using them for lasagne you don’t want them too big.
  6. Spread them over the sheet and place them in the oven (on 180ºC). Bake for 15 minutes, until cook through a golden brown.
  7. Tomato Sauce
  8. In a food processor blend roasted tomatoes, roasted rosemary and roasted garlic until smooth. Drizzle a bit of olive oil in the pan and heat it up, add blended mixture.
  9. Take sundried tomatoes out of the oil, place them in the food processor and blend until smooth. Add the paste in the pan and mix it all well. Season with salt and pepper.
  10. In the end add tomato puree and bring it all to boil.
  11. Bechamel Sauce
  12. In a pan melt the butter, add chopped onion and crushed garlic. Cook for around 1-2 minutes, until soft.
  13. Then add flour, stir for about for 30 seconds (do not burn). Add the stock and stir it while pouring in the stock, to avoid having clumps. Then add cream and wine. Season with salt and pepper and slowly bring to boil. If needed adjust the flour if too liquid.
  14. TO ASSEMBLE LASAGNA
  15. Prepare lasagne spring form, grease it all around to avoid sticking.
  16. Start with a layer of fresh pasta (if you are using dry pasta, make sure you blanch the pasta before). On lawyer of pasta spread meatballs, add tomato sauce, bechamel sauce and in the end cheese. Continue lawyers depending on how high your form is finishing with meatballs, tomato sauce and good layer of cheese.
  17. Place in the oven and bake for 10-15 minutes on 180ºC, until cheese is melted and golden brown.

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