Mini-Meatball Lasagna

-I prefer this style lasagna to the loose ground meat version; and be forewarned, kids of all ages love plucking the meatballs off the top before it’s served!


100 mini-meatballs made with
1 to 1 1/2 pounds “meatloaf mix” ground meat (sirloin/pork/veal), 1 egg, some Italian breadcrumbs and a little water.

4-6 cups (depending how
saucy you want your
lasagna) of your favorite
marinara or tomato gravy.*

Sea salt, to taste
Fine ground black pepper,
to taste
4 TBSP Fresh parsley, finely
1 pkg. Lasagna noodles,
cooked al dente, cooled
down in cold water
16 oz. Whole milk ricotta
1 Whole egg
1 lb. Fresh mozzarella cheese,
cut ball into 1/4-1/2″slabs
3/4 cup Parmesan cheese,


Drain your cooked lasagna
In a bowl, combine ricotta cheese, egg, remaining parsley, and then salt & pepper, to taste.
Preheat oven to 375°F.
To assemble, spread 1½ cups of sauce in the bottom of a deep 9×13 inch baking dish. Arrange a single layer of noodles over sauce. Evenly dot the sauce layer with about 30 mini meatballs. Spread with one third of the ricotta cheese mixture. Evenly dot with a third of fresh mozzarella cheese slabs and 1/4 cup of parmesan cheese. Repeat layers two more times.
Cover with foil and bake in preheated oven for 25 minutes.
Remove foil, and bake an additional 25 minutes.
Cool for 15 minutes before serving.

*If you need a tomato sauce recipe, mine is on this blog called “My Sauce, My Way”

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