McCall's GARC Baked Lasanga

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.