Olive Magazine
Meatball Melt Lasagne Recipe

Meatball melt lasagne

Published: May 12, 2015 at 3:01 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 8

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!

Nutrition:
NutrientUnit
kcal501
fat23.8g
carbs31.4g
fibre2.7g
protein40.6g
salt2.4g
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For more exciting lasagne recipes, check out our classic lasagne, mushroom lasagne and fish pie lasagne.

Ingredients

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

SAUCE

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

Method

  • 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).

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