Meatball Lasagne Using Dried Pasta Sheets

Head straight on to the recipe for Meatball Lasagne ♥

In all likelihood, lasagne are the oldest type of pasta. These long flat sheets can be made by hand or shop bought in the dried form. Here I have used lasagne sheets, meatballs and a béchamel sauce to create the ultimate in comfort food, my meatball lasagne.

A Perfectly Topped Meatball Lasagne

I have a little red book in which I write down recipes that I have made up, and ones I want to test or try out. I start each page with a new recipe, and once done, I draw a line underneath it, and write down the next recipe. Once the page is full I fold the page inwards, either from the bottom or the top, so that I know that the page is complete. I decided that I would start with a ‘clean slate’ this year and spent a few hours capturing the recipes I still want to make onto a spreadsheet. That way, the year will begin without me having to page through all the flipped up pages to see what is left for me to try out. I am quite excited by this as I thought my recipe testing repertoire was coming to an end, and that is not a good thing for a food blogger. Thankfully I now have a handful of things to make, and share. One of the recipes that has been hanging around since last year is the one for meatball lasagne. I have made this several times, and it has been made by a friend, and to me it spells out the epitome of comfort food. In fact, I thought it was so good I even made it for friends when they came around for dinner. What is your ultimate comfort food?

A Slice Of Meatball Lasagne

Print Recipe
5 from 4 votes

Meatball Lasagne

Recipe Category: Italian
All Rights Reserved: an original recipe from Lavender and Lime

Ingredients

  • 15 mls olive oil, plus a little extra for frying the meatballs
  • 1 onion, finely chopped
  • 2 cloves garlic, crushed
  • 500 g minced beef
  • 5 mls dried oregano
  • Salt and freshly ground black pepper to season
  • 10 g Parmesan, grated
  • 1 x 400 g tin crushed tomatoes
  • 1 portion Béchamel Sauce
  • 4 sheets lasagne
  • 1 large tomato, thinly sliced
  • 80 g cheddar cheese

Method

  • Heat the oil in a large frying pan over a medium heat
  • Sauté the onions and the garlic until soft
  • Set aside to cool
  • Place the mince, oregano and onions into a bowl
  • Season to taste
  • Add the Parmesan and mix well
  • Adjust the seasoning
  • Form into meatballs using a tablespoon measure for each meatball (approximately 28)
  • Seal the meatballs in the frying pan, adding a little more oil if needed
  • Remove from the pan with a slotted spoon and set aside to cool, leaving the pan juices in the pan
  • Place the tinned tomatoes into the pan and allow to reduce until all the juice has evaporated
  • Make the Béchamel Sauce
  • Preheat the oven to 180° Celsius
  • Layer a little of the Béchamel Sauce onto the bottom of an oven proof dish
  • Next layer on 2 lasagne sheets
  • Then layer on the reduced chopped tomatoes
  • Layer the meatballs and then cover with the rest of the Béchamel Sauce
  • Layer on the last 2 lasagne sheets
  • Layer the tomatoes on top and season
  • Top with the cheddar cheese
  • Leave to settle for 10 minutes and then bake for 30 minutes
  • Leave to set up for 5 minutes before serving

Click on the links for conversions and notes.

Left Over Meatball Lasagne

What I blogged February 8:

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