Rapscallion Meatball Lasagna

Half my time in the kitchen is trying to develop the easiest and simplest way to make something not available in a restaurant near me OR trying to figure out how meals I have had in the past and that I covet were done. I cant do everything on my farm and in my business and also cook everyday- so when I do, I like to do several things at once.

I really wanted to try Lasagna. Yes my first time! So I made Lasagna but also did a mushroom broth to use in the sauce, which became a rich cream of mushroom soup with Rosemary, garlic, and cream. And I put away 12 meatballs for another dinner or sub sandwiches later in the week. And next time, I will assemble one lasagna baker for dinner and put away 2 or 3 versions in loaf pans….Time and Money saved!

FOR THE SAUCE

 1/2 cup extra-virgin olive oil

 1 medium yellow onion (9 oz), finely chopped

 5 garlic cloves, minced Note: I saute my garlic until soft which I think gives it more flavor.

 Kosher salt

 1 teaspoon crushed red pepper flakes

 2 teaspoons granulated sugar

 One (28-ounce) can whole peeled San Marzano tomatoes, undrained

 2 teaspoons dried oregano

 1 cup tightly packed fresh basil leaves, torn

Note: I add a mushroom or beef stock to my sauce to give it weight. Just about a 1/2 cup.

FOR THE MEATBALLS

 12 ounces 70/30 ground beef and 12 ounces of Pork

 1 teaspoon kosher salt, or to taste

 3/4 cup bread crumbs or dried bread crumbs, toasted, plus more if needed

 1 cup freshly grated Parmigiano-Reggiano cheese

 1/2 cup finely chopped fresh flat-leaf parsley leaves Note: I use as much as I can harvest!

 2 large eggs

 3 medium garlic cloves, sauteed and soft

 1/3 cup olive oil

WE ALSO NEED

  • 1 pound shredded mozzarella cheese, thinly sliced
  •  1 pound whole-milk ricotta cheese
  •  3 cups freshly grated Parmigiano-Reggiano cheese

Spoon a thin layer of sauce evenly over the bottom of a 9-by-13-inch (23-by-33-cm) baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle meatball quarters, mozzarella, ricotta, and Parmigiano-Reggiano over the pasta and then add another thin layer of sauce (about 3/4 cup). Repeat the layering process 2 more times. Add a final layer of pasta and top it with the remaining sauce and cheese. Cover with foil and stick in the oven at 400 degrees for 30 mins= remove the foil and cook and an extra 15 minutes. REST the Lasagna for at least an hour before serving.

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