Meatball Melt Lasagne Recipe

Meatball melt lasagne

  • serves 8
  • Easy

This indulgent lasagne is a great dinner party entertaining pleaser to assemble then bake just before your guests arrive. Really meaty and full of great texture, your guests will keep coming back for more. An easy winner!



  • white breadcrumbs 2 handfuls
  • milk 2 tbsp
  • red onion 1, grated
  • garlic 1 clove, crushed
  • pork mince 400g
  • veal mince 400g
  • egg 1, beaten
  • lemon 1, zested
  • parmesan 100g, grated plus extra for the top
  • olive oil
  • fresh lasagne about 12 sheets
  • mozzarella 3 balls, thinly sliced


  • garlic 2 cloves, crushed
  • cherry or chopped tomatoes 3 x 400g tins
  • sugar 2 tsp
  • basil a large bunch, chopped


  • Step 1

    Mix the breadcrumbs, milk, onion and garlic and leave for 10 minutes. Add the pork, veal, egg, lemon and parmesan. Add 1 tsp sea salt and ½ tsp ground pepper. Mix everything together with clean hands and form into small meatballs.

  • Step 2

    Fry the meatballs in a little olive oil until browned all over. Scoop out the pan then add the garlic for the sauce to the same pan with more oil. Cook for a couple of minutes then tip in the tomatoes and sugar. Bring to a simmer then cook for 15 minutes. Add back the meatballs and some basil and simmer for 5 minutes.

  • Step 3

    Heat the oven to 190C/fan 170C/gas 5. To assemble the lasagne, put a thin layer of sauce on the bottom of a large rectangular baking dish.

  • Step 4

    Add a layer of lasagne, 1/3 of the meatballs and ¼ mozzarella in that order. Repeat twice then finish with a layer of lasagne. Spoon over the last bit of tomato sauce to cover then add the last layer of mozzarella and another handful of parmesan. Bake for 40-45 minutes until bubbling and golden (cover loosely with a sheet of foil if it starts to brown too much).

Nutritional Information

  • Kcals 501
  • Fat 23.8g
  • Carbs 31.4g
  • Fibre 2.7g
  • Protein 40.6g
  • Salt 2.4g