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Lasagna with Tiny Meatballs
3/4 lb Lean ground beef
3/4 lb Lean ground pork
2 sm Eggs
2 Cloves garlic; pressed
2 tb Fresh chopped parsley
1 1/2 c Grated Parmesan cheese
2 1/2 ts Salt
1/4 ts Ground black pepper
2 tb Fine grade olive oil
1 tb Butter
3 1/2 c Canned tomatoes
1 cn (3-oz) tomato paste
1 ts Dried basil
1 lg Bay leaf
1 lb Lasagna noodles
1/2 lb Cottage cheese or ricotta cheese
1 ts Dried oregano
1 lb Thinly sliced Mozzarella cheese
Mix together beef, pork, eggs, 1 clove garlic, 1 generous tablespoon parsley, 2 teaspoons salt and 1/8 teaspoon pepper. Form into 1 inch meatballs. Cook in olive oil and butter until browned on all sides in large dutch oven or stock pot. Remove meatballs; set aside.
In pan in which meat was cooked, mix tomatoes, tomato paste, 1 clove pressed garlic, basil, bay leaf, remaining salt and pepper. Simmer tomato mixture 30 minutes; return meatballs to the sauce. Remove bay leaf and continue to simmer 30 minutes longer or until sauce is thickened and meatballs are cooked.
Meanwhile, cook lasagna noodles in boiling salted water according to package directions. Drain, rinse and cool noodles. Blend together cheese, oregano, remaining parsley and additional salt if desired. Grease a 13x9-1/2x2 inch baking pan.
To assemble, alternate layers of sauce, noodles, thinly sliced Mozzarella cheese, meatballs, seasoned cottage cheese and a generous sprinkling of Parmesan cheese. Repeat the layers until all the ingredients are used; finishing with tomato sauce and Parmesan cheese. Bake in preheated 375 degree oven 30 to 35 minutes. Let stand 8 to 10 minutes before cutting.
Delicious with all green salad and crispy French rolls, hot garlic bread or Italian bread.
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