Cheesy Meatball Lasagna Recipes

Steps:

• In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. , Crumble meatballs into the sauce. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers., Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.

Steps:

• For the sauce, heat 1/2 cup oil in a large heavy Dutch oven or kettle over low heat. Add the onions, minced garlic and pancetta, and cook, stirring, for 10 minutes, until the onions are wilted. Season liberally with salt and pepper. Raise heat slightly, add the wine and cook until it is mostly reduced, about 20 minutes. Crush the tomatoes into the pan, and add their juice. Add the tomato paste and 2 cups lukewarm water. Simmer for 1 hour.
• Combine the sirloin, cheese and eggs in a large bowl. Chop the parsley with the whole garlic until fine, then stir into the beef mixture. Season lavishly with salt and pepper. Using your hands, mix until all the ingredients are well blended. Shape into meatballs and set aside.
• Heat the remaining oil in a large skillet over medium-high heat. Dust the meatballs lightly with flour, shaking off excess, and lay into the hot oil. Brown the meatballs on all sides (do not cook through) and transfer to the sauce.
• In a clean skillet, brown the sausages over medium-high heat. Transfer to the sauce. Simmer 1 1/2 hours.
• Heat the oven to 350 degrees. In a large bowl, combine the ricotta, eggs, pecorino Romano, parsley and all but 1 cup of the mozzarella. Season well with salt and pepper. Mix thoroughly.
• Remove the meatballs and sausage from the sauce, and set aside to cool slightly, then chop coarsely. Spoon a thick layer of sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of noodles. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese. Top with a layer of noodles, and cover with the remaining sauce. Sprinkle reserved mozzarella evenly over the top. Bake 30 minutes. Let stand 10 minutes before serving.

Steps:

• Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and garlic over medium-high heat until browned, 5-7 minutes; drain. Stir in herbs and tomato sauce. In a bowl, mix eggs, cottage cheese, Parmesan cheese, cheddar cheese and 1/2 cup mozzarella cheese., Spread 1 cup meat sauce into a greased 13x9-in. baking dish; layer with 4 noodles, cottage cheese mixture, an additional 4 noodles and half the remaining meat sauce. Repeat last 2 layers. Sprinkle with Italian seasoning and remaining mozzarella cheese., Cover with greased foil; bake until cheese is melted, 50-55 minutes. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna as directed until heated through and a thermometer inserted in center reads 165°, increasing time to 1 to 1-1/2 hours.

Steps:

• Heat oven to 375°F.
• Brown meat with garlic and oregano in large saucepan. Stir in pasta sauce; simmer on medium-low heat 5 min., stirring occasionally. Remove from heat; stir in tomatoes.
• Mix egg, cottage cheese and Parmesan until blended. Spread 1/2 cup pasta sauce mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Top with layers of 3 noodles, half the cottage cheese mixture, 1/2 cup mozzarella and 1 cup of the remaining pasta sauce mixture; repeat layers. Top with remaining noodles and pasta sauce mixture; cover.
• Bake 30 min. or until heated through. Top with remaining mozzarella; bake, uncovered, 5 min. or until melted. Let stand 5 min. before serving.

Steps:

• Marinara sauce: In a large saucepan, heat the olive oil. Add onion and garlic and saute for 5 minutes, until translucent.
• Stir in tomatoes, salt, pepper, and basil. Simmer for 15 minutes, stirring occasionally. Remove basil sprigs and set sauce aside.
• In a small bowl, stir together breadcrumbs and milk and set aside. In a large bowl, whisk together egg, parmesan, salt and pepper.
• Stir in ground beef, onions, and wet breadcrumbs. Combine well, but do not over-mix.
• With oiled hands, roll the meat into golf-sized balls.
• Heat a skillet with a drizzle of olive oil. Brown meatballs on all sides, then remove from pan.
• Preheat oven to 350ºF (180º C).
• Lay out a lasagna noodle horizontally on a cutting board. Spread a tablespoon of ricotta onto the noodle. Lay a mozzarella slice on one end of the noodle and place a meatball on top of the cheese.
• Roll up the noodle with the meatball and cheese inside. Place meatball bomb into the baking dish, with the meatball showing. Repeat with the rest of the meatballs and noodles.
• Ladle approximately ⅔rds of the marinara sauce into a 9x13-inch (23x33-cm) baking dish. Place the meatball rolls on top of the marinara sauce.
• Bake dish for 25 minutes, until top is lightly browned and meatballs are cooked through completely.
• Remove from oven, garnish with parsley and serve with reserved marinara on the side.
• Enjoy!

Steps:

• In 12-inch nonstick skillet, heat oil over medium-high heat. Add mushrooms and onion; cook 5 to 7 minutes, stirring occasionally, until mushrooms are tender.
• Add milk, hot water and sauce mix (from Hamburger Helper™ box); stir to combine. Stir in uncooked pasta (from Hamburger Helper™ box) and frozen meatballs. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Remove from heat.
• Top with cheese and basil; cover and let stand 2 to 3 minutes or until cheese is melted.

Steps:

• Preheat oven to 350°F
• Boil and cook shells as directed
• Brown ground beef, season, and drain grease (reserve 1 tsp).
• Saute onions (or other vegetables in same pan using approx 1 tsp reserved grease -- add more if needed or use butter or other oil).
• combine ground beef, onions, and pasta sauce in same pan. cover and simmer on low while you prepare the rest of the meal. Stir occasionally.
• Mix cottage cheese, egg, then salt and pepper lightly. Mix well and add 2 cups cheese. Mix again.
• Spray a 13x9 inch baking pan and begin to layer in order -- shells, cottage cheese mix, meat sauce (repeat 3 times) and finish off by topping 1-2 cups mozzarella or Italian blend cheese onto lasagna.
• Bake for 20-30 minutes uncovered or until cheese is melted to your preference. I like to sprinkle an Italian blend seasoning or crushed red pepper on our individual servings. We serve this with garlic bread and a salad.
• Let stand approximately 20 minutes before cutting/serving (to set up or else it is too saucy). I use this time to make the salad and toast the garlic bread. This meal tastes even better the next day!

Steps:

• Preheat oven to 400°. In a large bowl, whisk egg, milk, minced onion, 2 tablespoons chili powder, salt and pepper; stir in crushed crackers. Add beef, sausage and cheese; mix lightly but thoroughly., Shape mixture into 1-in. balls. Place meatballs on greased racks in 15x10x1-in. baking pans. Bake until browned, 15-18 minutes., Meanwhile, in a 5- or 6-qt. slow cooker, combine soup, water, brown sugar and remaining chili powder. Gently stir in meatballs. Cook, covered, on low until meatballs are cooked through, 4-5 hours.

Steps:

• Heat 1 tbsp oil in a frying pan over a medium heat and fry the onion and mushrooms with a pinch of salt for 10 mins until soft. Put in a bowl and leave to cool. Add the mince, egg, parmesan, garlic and breadcrumbs, season and mix well with your hands. Roll into 25 small meatballs. Heat another 1 tbsp oil in the pan and fry the meatballs for 5 mins until browned (you'll need to do this in batches). Put on a plate and set aside.
• To make the tomato sauce, heat the remaining oil in the pan and fry the garlic, courgettes, carrots and celery for 10-15 mins until softened, adding a splash of water if needed to prevent it sticking. Stir in the thyme, passata, stock and vinegar and simmer for 20 mins until thickened. Blitz with a hand blender if you prefer a smooth sauce. Season well.
• To make the white sauce, heat the butter in a medium saucepan over a medium heat. Sprinkle in the flour and stir to make a paste. Slowly add the milk, stirring, then the bay leaves (if using) and cook for a few minutes until thick. Season, add the cauliflower and simmer for 1 min.
• Heat the oven to 200C/180C fan/gas 6. Stir the meatballs into the tomato sauce and spoon half into a lasagne dish. Top with half of the pasta sheets, then spoon over half of the white sauce and some mozzarella. Repeat with the remaining meatballs and sauces, then scatter over the rest of the mozzarella and the extra parmesan. Bake for 1 hr until golden.

Steps:

• In a large saucepan, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in tomato paste, water, brown sugar, oregano, vinegar and garlic powder., In a greased 13x9-in. baking dish, spread 1 cup of meat sauce. Layer with three noodles, 1 cup meat sauce and mozzarella cheese; three noodles, 1 cup meat sauce and Monterey Jack cheese; three noodles, 1 cup meat sauce, provolone cheese and the Parmesan cheese., Bake, uncovered, at 350° for 40-45 minutes or until cheese is melted. Let stand for 10 minutes before cutting.