McCall's GARC Baked Lasanga
From McCall's Great American recipe card collection, Our Italian Heritage 5e, a baked meatball lasagna.
Yield
6 servingsPrep
15 minCook
2 hrsReady
2½ hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meatballs | |||
| ½ | pound |
ground chuck (ground beef)
|
|
| ¼ | pound |
ground veal
|
* |
| 2 | tablespoons |
onions
minced |
|
| 1 | clove |
garlic
crushed |
|
| 1 | clove |
garlic
crushed |
|
| 1 | teaspoon |
oregano
dried |
|
| 2 | tablespoons |
italian parsley
minced |
|
| ¾ | teaspoons |
salt
|
|
| ⅛ | teaspoon |
black pepper
|
|
| 2 | tablespoons |
Parmesan cheese
|
|
| 1 | large |
eggs
beaten |
|
| Tomato sauce | |||
| ¼ | cup |
olive oil, extra-virgin
|
|
| ¼ | cup |
onions
diced |
|
| 1 | clove |
garlic
crushed |
|
| 28 | ounces |
tomatoes, canned, whole, peeled
do not drain |
*
|
| 12 | ounces |
tomato paste
two cans |
|
| 2 | teaspoons |
oregano
dried |
|
| 1 | teaspoon |
basil
dried |
*
|
| 1 | tablespoon |
sugar
|
|
| 2 | teaspoons |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | teaspoon |
garlic powder
|
|
| ½ | pound |
lasagna noodles
1/2 of a one pound package |
|
| 1 | pound |
mozzarella cheese
|
|
| 1 | pound |
ricotta cheese
|
|
| 1 | cup |
Parmesan cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Meatballs | |||
| 226.8 | g |
ground chuck (ground beef)
|
|
| 113.4 | g |
ground veal
|
* |
| 3E+1 | ml |
onions
minced |
|
| 1 | clove |
garlic
crushed |
|
| 1 | clove |
garlic
crushed |
|
| 5 | ml |
oregano
dried |
|
| 3E+1 | ml |
italian parsley
minced |
|
| 3.8 | ml |
salt
|
|
| 0.6 | ml |
black pepper
|
|
| 3E+1 | ml |
Parmesan cheese
|
|
| 1 | large |
eggs
beaten |
|
| Tomato sauce | |||
| 59 | ml |
olive oil, extra-virgin
|
|
| 59 | ml |
onions
diced |
|
| 1 | clove |
garlic
crushed |
|
| 809.2 | ml/g |
tomatoes, canned, whole, peeled
do not drain |
*
|
| 346.8 | ml/g |
tomato paste
two cans |
|
| 1E+1 | ml |
oregano
dried |
|
| 5 | ml |
basil
dried |
*
|
| 15 | ml |
sugar
|
|
| 1E+1 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 5 | ml |
garlic powder
|
|
| 226.8 | g |
lasagna noodles
1/2 of a one pound package |
|
| 453.6 | g |
mozzarella cheese
|
|
| 453.6 | g |
ricotta cheese
|
|
| 237 | ml |
Parmesan cheese
|
|
Directions
Meatballs:
Add the beef, veal, onion, garlic, oregano, parsley, salt, pepper, parsley and egg to a medium bowl. Mix all ingredients well with a wooden spoon or using your hands.
Using a teaspoon, shape the mixture into about 30 meatballs, each about ¾ inch in diameter.
Heat oil in a large high side skillet (or dutch oven) over medium high heat.
Add meatballs and brown in two or three batches and brown until cooked through, about 5 minutes. Remove to paper toweling and set aside.
Tomato sauce:
Add the onions to the skillet and sauté for about 5 minutes then add the garlic and sauté another minute.
Add the remaining sauce ingredients. Tomatoes, tomato paste, oregano, basil, sugar, salt, black pepper and garlic powder and ½ cup of water.
Bring to the boil, reduce heat and simmer uncovered, stirring occasionally for about 1½ hours. Add the meatballs and remove from heat.
Pre-heat oven to 350℉ (180℃). Grease a 13 by 9 baking dish .
Cook lasagna noodles according to package directions, drain and rinse.
In the prepared baking dish layer ½ of the ingredients in the following order: Lasagna noodles, mozzarella cheese, ricotta, tomato sauce & meatballs and Parmesan cheese.
Repeat with the remaining ingredients.
Bake for 30 to 35 minutes. Let rest a few minutes and serve.
