Meatball Lasagne
  • 15mls olive oil, plus a little extra for frying the meatballs
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 500g minced beef
  • 5mls dried oregano
  • Salt and freshly ground black pepper to season
  • 10g Parmesan, grated
  • 1 400g tin crushed tomatoes
  • 1 portion Béchamel Sauce
  • 4 sheets lasagne
  • 1 large tomato, thinly sliced
  • 80g cheddar cheese
  1. Heat the oil in a large frying pan over a medium heat
  2. Sauté the onions and the garlic until soft
  3. Set aside to cool
  4. Place the mince, oregano and onions into a bowl
  5. Season to taste
  6. Add the Parmesan and mix well
  7. Adjust the seasoning
  8. Form into meatballs using a tablespoon measure for each meatball (approximately 28)
  9. Seal the meatballs in the frying pan, adding a little more oil if needed
  10. Remove from the pan with a slotted spoon and set aside to cool, leaving the pan juices in the pan
  11. Place the tinned tomatoes into the pan and allow to reduce until all the juice has evaporated
  12. Make the Béchamel Sauce
  13. Preheat the oven to 180° Celsius
  14. Layer a little of the Béchamel Sauce onto the bottom of an oven proof dish
  15. Next layer on 2 lasagne sheets
  16. Then layer on the reduced chopped tomatoes
  17. Layer the meatballs and then cover with the rest of the Béchamel Sauce
  18. Layer on the last 2 lasagne sheets
  19. Layer the tomatoes on top and season
  20. Top with the cheddar cheese
  21. Leave to settle for 10 minutes and then bake for 30 minutes
  22. Leave to set up for 5 minutes before serving
Recipe by Lavender and Lime at