Meatball Lasagna

Name: Meatball Lasagna
Ingredients: 12 lasagna noodles; 2 cups shredded Fontina cheese; 1/2 cup grated parmesan cheese; Meatballs; 1 1/2 lbs lean ground beef; 1 egg; 1/4 cup dry breadcrumbs; 3/4 teaspoon dried oregano; 1/2 teaspoon salt; 1/2 teaspoon black pepper; Tomato Sauce; 1 tablespoon extra-virgin olive oil; 2 onions, chopped; 4 garlic cloves, minced; 1 carrot, finely diced; 1 stalk celery, diced; 1 1/2 teaspoons Italian herb seasoning; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/3 cup tomato paste; 2 (19 ounce) cans tomatoes; Bechamel Sauce; 2 tablespoons butter; 1/4 cup all-purpose flour; 2 cups milk; 1 cup ricotta cheese; 1/3 cup grated parmesan cheese; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4 teaspoon nutmeg

30 ingredients

11 steps

Ingredients

12 lasagna noodles
2 cups shredded Fontina cheese
1/2 cup grated parmesan cheese
Meatballs
1 1/2 lbs lean ground beef
1 egg
1/4 cup dry breadcrumbs
3/4 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper
Tomato Sauce
1 tablespoon extra-virgin olive oil
2 onions, chopped
4 garlic cloves, minced
1 carrot, finely diced
1 stalk celery, diced
1 1/2 teaspoons Italian herb seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup tomato paste
2 (19 ounce) cans tomatoes
Bechamel Sauce
2 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
1 cup ricotta cheese
1/3 cup grated parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Directions

1

Meatballs:: In a bowl, whisk together egg, bread crumbs, 1/4 cup water, oregano, salt and pepper; mix in beef.
2

Shape by rounded teaspoonfuls into balls. Bake on a foil-lined rimmed baking sheet in a 400°F (200°C) oven until no longer pink inside, about 12 minutes.
3

Tomato Sauce: Meanwhile, in a large saucepan, heat oil over medium heat; fry onions, garlic, carrot, celery, herb seasoning, and salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
4

Add the tomato paste and tomatoes (presumably with the juice), breaking up with potato masher or some such thing, bring to a boil. Reduce heat and simmer for 45 minutes.
5

Add the meatballs; simmer until a spoon scraped across bottom of pan leaves a gap that fills in slowly, about 10 minutes.
6

Bechamel Sauce: Meanwhile, in separate saucepan, melt the butter over medium heat; whisk in flour and cook, whisking, for 1 minute.
7

Add the milk 1/2 cup at a time, whisking constantly. Keep whisking and cooking until bubbly and thickened, about 5 minutes. Whisk in ricotta, Parmesan, salt, pepper and nutmeg.
8

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 a damp tea towel.
9

Without picking up any meatballs, spoon 1 cup of the tomato sauce into a 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 the noodles, repeat the layers once.
10

Top with remaining noodles; spread with the remaining meatball sauce. Sprinkle with Fontina and Parmesan cheeses.
11

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.