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Meatball Lasagna




Source of Recipe


Canadian Living






Recipe Introduction


The ingredient list may look long, but the techniques are straightforward and the results well worth the effort.





List of Ingredients



• 12 lasagna noodles
  
• 2 cups (500 mL) shredded fontina cheese
  
• 1/2 cup (125 mL) grated parmesan cheese
  
• Meatballs:
  
• 1 egg
  
• 1/4 cup (50 mL) dry bread crumbs
  
• 3/4 tsp (4 mL) dried oregano
  
• 1/2 tsp (2 mL) each salt and pepper
  
• 1-1/2 lb (750 g) lean ground beef
  
• Tomato Sauce:
  
• 1 tbsp (15 mL) extra-virgin olive oil
  
• 2 onions, chopped
  
• 4 cloves garlic, minced
  
• 1 carrot, finely diced
  
• 1 stalk celery, diced
  
• 1-1/2 tsp (7 mL) italian herb seasoning
  
• 1/2 tsp (2 mL) each salt and pepper
  
• 1/3 cup (75 mL) tomato paste
  
• 2 cans (each 19 oz/540 mL) tomatoes
  
• Bechamel Sauce:
  
• 2 tbsp (25 mL) butter 1/4 cup (50 mL) all-purpose flour
  
• 2 cups (500 mL) milk 1 cup (250 mL) ricotta cheese
  
• 1/3 cup (75 mL) grated parmesan cheese
  
• 1/2 tsp (2 mL) salt
  
• 1/4 tsp (1 mL) each pepper and nutmeg
  






Instructions



1. Meatballs: In bowl, whisk together egg, bread crumbs, 1/4 cup (50 mL) water, oregano, salt and pepper; mix in beef. Shape by rounded teaspoonfuls (5 mL) into balls. Bake on foil-lined rimmed baking sheet in 400°F (200°C) oven until no longer pink inside, about 12 minutes.
   
2. Tomato Sauce: Meanwhile, in large saucepan, heat oil over medium heat; fry onions, garlic, carrot, celery, herb seasoning, salt and pepper, stirring occasionally, until onion is softened, about 5 minutes. Add tomato paste and tomatoes, breaking up with potato masher; bring to boil. Reduce heat and simmer for 45 minutes.
   
3. Add meatballs; simmer until spoon scraped across bottom of pan leaves gap that fills in slowly, about 10 minutes.
   
4. Bechamel:Meanwhile, in separate saucepan, melt butter over medium heat; whisk in flour and cook, whisking, for 1 minute. Add milk, 1/2 cup (125 mL) at a time, whisking constantly; cook, whisking, until bubbly and thickened, about 15 minutes. Whisk in ricotta, Parmesan, salt, pepper and nutmeg.
   
5. In large pot of boiling salted water, cook lasagna noodles until almost tender, 6 to 8 minutes. Drain and chill in cold water; arrange in single layer on damp tea towel.
   
6. Without picking up any meatballs, spoon 1 cup (250 mL) of the tomato sauce into 13- x 9-inch (3 L) glass baking dish. Top with one-third of the noodles; spread with one-third of the remaining sauce and meatballs, then half of the bechamel sauce. Starting with noodles, repeat layers once.
   
7. Top with remaining noodles; spread with remaining meatball sauce. Sprinkle with Fontina and Parmesan cheeses. (Make-ahead: Let cool for 30 minutes; chill in refrigerator. Cover with foil and refrigerate for up to 24 hours. Or wrap in heavy-duty foil and freeze for up to 2 weeks; thaw in refrigerator for 24 hours. Add 20 minutes to covered baking time.)
   
8. Cover with foil; bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and golden brown, 20 to 25 minutes. Let stand for 10 minutes.
   






Final Comments


Servings: 8