Meatball melt lasagne
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
- 2 handfuls white breadcrumbs
- 2 tbsp milk
- 1 red oniongrated
- 1 clove garliccrushed
- 400g pork mince
- 400g veal mince
- 1 eggbeaten
- 1 lemonzested
- 100g parmesangrated plus extra for the top
- olive oil
- about 12 sheets fresh lasagne
- 3 balls mozzarellathinly sliced
SAUCE
- 2 cloves garliccrushed
- 3 x 400g tins cherry or chopped tomatoes
- 2 tsp sugar
- a large bunch basilchopped
Nutrition: per serving
- kcal501
- fat23.8g
- carbs31.4g
- fibre2.7g
- protein40.6g
- salt2.4g
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).
