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    You are in: Home / Recipes / Patsy's Meatball Lasagna Recipe
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    Patsy's Meatball Lasagna

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    20 mins

    1 hr 40 mins

    Cucina Casalingo's Note:

    From the Chef at Patsy's on 56th Street, New York City. Patsy's Savory Meatballs #rz.137551 can be made ahead for use in this recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Bring a large pot of water to a boil; season with salt. Add lasagna sheets and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
    2. 2
      Preheat oven to 450 degrees.
    3. 3
      Pour 1 cup sauce into a shallow baking dish; set aside.
    4. 4
      Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
    5. 5
      Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish.
    6. 6
      Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge.
    7. 7
      Repeat with remaining 3 cut sheets and corners.
    8. 8
      Line edges of pan in the same manner using full-size sheets dipped lengthwise.
    9. 9
      Finish lining the bottom of the pan with 2 full sheets.
    10. 10
      In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish.
    11. 11
      Pour over 1 cup sauce, and cover with 2 lasagna sheets.
    12. 12
      In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish.
    13. 13
      Pour over 1 cup sauce, and cover with 2 lasagna sheets.
    14. 14
      In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish.
    15. 15
      Pour over 1 cup sauce, and cover with 2 lasagna sheets.
    16. 16
      In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish.
    17. 17
      Top with 1 cup sauce.
    18. 18
      Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
    19. 19
      Cover lasagna with a clean, damp kitchen towel.
    20. 20
      Double-wrap baking dish in aluminum foil.
    21. 21
      Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water.
    22. 22
      Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes.
    23. 23
      Remove from oven; let stand 15 minutes before serving.
    24. 24
      Garnish with remaining basil, and serve with remaining sauce, if desired.

    Ratings & Reviews:

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    Nutritional Facts for Patsy's Meatball Lasagna

    Serving Size: 1 (498 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 1066.3
     
    Calories from Fat 380
    35%
    Total Fat 42.3 g
    65%
    Saturated Fat 20.2 g
    101%
    Cholesterol 145.1 mg
    48%
    Sodium 2342.3 mg
    97%
    Total Carbohydrate 110.2 g
    36%
    Dietary Fiber 4.3 g
    17%
    Sugars 25.1 g
    100%
    Protein 59.2 g
    118%

    The following items or measurements are not included:

    meatballs

    pecorino romano cheese

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