Recipe for Meatball Lasagne

Lasagne and Meatballs - these are on top of the favorite food list of many. Today we are going to see how to combine these two and produce the most sumptuous twist on Lasagna.

Ingredients required:

  • Olive oil, 2 tablespoons
  • 1 large red onion, finely chopped
  • Minced beef, 500g
  • Dried thyme, 2 teaspoons
  • Grated parmesan, 75g
  • Egg yolks, 2 medium
  • 4 large garlic cloves, crushed
  • Red wine 175ml
  • Passata 1 kg (2x 500g cartons)
  • Caster sugar, 1 tablespoon
  • Butter 30g
  • Plain flour 40g
  • Milk 500ml
  • Bay leaves, 2 (can be dried, but fresh is preferred)
  • Wholegrain mustard, 1 tablespoon
  • 250g pack fresh lasagne sheets, one
  • Grated mozzarella, 250g
  • Recipe for Meatball Lasagne
  • How to make Meatball Lasagne:

      Phase A: Making the meatballs
    • Preheat your oven to 200 degrees centigrade.
    • Fry the onion in a tablespoon of oil on low heat with a pinch of salt until tender.
    • Let it cool off slightly. Pour it in a large bowl.
    • Add the beef, thyme, and two-thirds of the parmesan. Add salt and pepper seasoning.
    • Use damp hands to thoroughly mix these.
    • Make small balls from the mixture. About 30 balls should be output.
    • Fry the meatballs till brown in 1 tablespoon of oil. Do it in batches, not at once. Then set them aside to cool off.
    • Phase B: Making the Passata sauce
    • Fry garlic for a minute and then add the wine and let it boil. Make sure to scrape the bottom.
    • Add passata and sugar and bring to boil. Then after 40 minutes of simmering to thick; remove from heat.
    • Stir mix 18 of the meatballs into the sauce.
    • Phase C: Making the white sauce
    • To make the white sauce, heat the butter gently and add flour, stir till they are well mixed.
    • Until flour is golden brown, keep stirring over low heat.
    • Add milk gradually to have a smooth sauce.
    • While stirring and boiling add bay leaves.
    • Simmer for 2-3 minutes, then remove from heat.
    • Add mustard and the remaining parmesan and stir until melted. Season to taste.
    • Phase D: Assembling the Lasagne
    • Take a 30x20cm baking dish and spread 6 meatballs in it. Cover them with a lasagne sheet.
    • Top this with half the white sauce (remove the bay leaves, though), and cover it with 1/3rd of mozzarella.
    • Repeat the above step again.
    • Arrange the rest of the meatballs on top and the remaining mozzarella.
    • Bake for 30 minutes and rest for 10 minutes.

    Voila! Your delicious Meatball Lasagne is ready. Bon Appetit!