Baked Neapolitan Lasagna

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READY IN: 1hr 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Prepare sauce by browning in saucepan onion, garlic and olive oil.
  • Add tomatoes, parsley, basil leaves, salt and pepper to taste, and tomato paste.
  • Simmer 15 minutes.
  • Prepare meatballs by mixing thoroughly ground beef, bread crumbs, milk, beaten egg, grated parmesan cheese, chopped parsley, salt and pepper to taste.
  • Shape meatballs and brown in olive oil then add meatballs to sauce.
  • Simmer 30 minutes.
  • While sauce is simmering, boil 6 quarts of water.
  • Add 2 tablespoons of salt.
  • When boiling rapidly, slowly add lasagna and cook as directed.
  • Drain well.
  • Before arranging casserole, separate meatballs from sauce.
  • Crush meatballs to allow for proper spreading between layers.
  • Arrange casserole with several tablespoons of sauce on bottom, then a layer of lasagna and several slices of mozzerella cheese.
  • Next add 4 to 5 tablespoons ricotta and sprinkle with grated cheese.
  • Finally, spread 1/4 of the sauce and 1/4 of the crushed meatballs.
  • Repeat, ending with a layer of lasagna, sauce and top with grated cheese.
  • Bake 20 minutes in moderate oven at 350.
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