I need a really good lasagna and meatball recipe?

Our Homemade Meatball Lasagna





Ingredients:


Meatballs


5 slices soft bread


2 lbs. Hamburger


3 eggs


1 small onion, finely minced


1 T ground oregano


2 T finely chopped Italian parsley


录 cup finely chopped basil


录 cup finely grated Parmesan cheese


录 cup finely grated Romano cheese


Salt and pepper





Sauce


2 T extra-virgin olive oil


1 medium onion


1 stalk celery


1 red bell pepper


5 cloves garlic


3 T balsamic vinegar


陆 cup sliced black olives


2 28-oz cans crushed tomatoes


1 14-oz can diced tomatoes


1 cup sliced, sun-dried tomatoes


戮 cup red wine


2 T raw sugar(turbinado) 1 cup chopped fresh basil


1 T ground, toasted fennel seeds (Toast them over medium heat in a small skillet for about 8 minutes).


1 tsp salt


陆 tsp ground pepper


1 T lemon juice


3 T brandy (optional, but it adds a really nice level of flavor in this!)





12 lasagna noodles, fresh made lasagna pasta, boiled, or non-boil kind


2 cups ricotta cheese


1 lb. sliced Provolone cheese


1 cup grated Parmesan cheese





Meatballs


Process the bread slices in a food processor until you have medium fine crumbs.


Place in a large bowl.


Add the rest of the ingredients and mix together.


Form into small meatballs, about 2 inches in diameter.





Tomato Sauce


Dice onion, celery, and red bell pepper.


Peel and thinly slice the garlic cloves.


Heat 2 T olive oil in a large Dutch oven or large sauce pan over medium heat.


Add onion, celery and red pepper and saut茅 for 5 minutes.


Add garlic and saut茅 2 minutes.


Add balsamic vinegar. Stir and let reduce for 2 to 3 minutes.


Add olives and sun-dried tomatoes.


Add two 28-ounce cans crushed tomatoes, one 14-ounce can diced tomatoes, sugar and 戮 cup red wine.


Stir in basil, fennel seeds, salt and pepper.


Add meatballs to sauce, cover and simmer over low heat for 陆 hour. (This allows the meatballs to get done and become infused with the flavors of the tomato sauce).


Remove cover and continue to simmer slowly for about 1 陆 hours more, until sauce is reduced to a near paste. (Should be a consistency between tomato sauce and tomato paste. This allows the flavors of the sauce to intensify. (Note: The consistency can be one of your personal preference, but the more it reduces, the more the flavor intensifies. We feel lasagna is a dish that is worth the time it takes to make it rich and wonderful.)


Add the lemon juice and the brandy and allow to cook for about 3 more minutes.





Noodles


Cook the lasagna noodles if need be. Drain immediately in cold water. Arrange pieces flat in single layer on clean, dry towels until ready to use.





Preparation:


Preheat oven to 375 degrees.





Ladle half the sauce into a 17.5 x 12 lasagna pan. Cover with half the noodles, half the ricotta cheese and half the Provolone.


Repeat.


Cover with Parmesan cheese.


Bake for 30 minutes.


Broil for 5 minutes or until cheese is slightly browned.I need a really good lasagna and meatball recipe?
Porkypine Meatballs


1 1/2-2 lbs. hamburger


salt%26amp;pepper


1 onion


1 egg


4 TBS milk


1/3 c. rice


1 can tomatoe soup, 2 cans water


may need 2 cans soup


cook 2 hrsI need a really good lasagna and meatball recipe?
LASSGNA





Salt


1 package lasagna noodles


1 1/2 pounds lean ground beef


1 medium yellow onion, finely chopped


1 teaspoon minced garlic


1 tablespoon dried oregano


2 cans tomato soup


2 tablespoons apple cider vinegar


Nonstick cooking spray


2 cups cottage cheese (small curd)


2 cups shredded mozzarella cheese





Bring a large pot of water to a boil and add salt. Boil noodles according to package directions. Drain and arrange in casserole (see below).


While noodles are boiling, brown beef in a large frying pan over medium-high heat, adding chopped onion, garlic and oregano to meat as it cooks. When meat has browned, drain off fat and then add tomato soup and apple cider vinegar. Simmer for 20 minutes.


Preheat oven for 350 degrees F.


Spray a medium casserole dish with a nonstick cooking spray. Lay noodles lengthwise across bottom of casserole dish. Spread a layer of cottage cheese over top of noodles. Add a layer of meat mixture, then cover with mozzarella cheese and repeat for a total of 3 layers. Finish with a layer of cheese and bake for 30 minutes or until bubbling. Remove from heat and let stand for 5 minutes before cutting and serving.





--Sandra Lee, Semi-Homemade Cooking


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Hawaiian Meatballs





~Meatballs~


1 pound ground burger


1/2 teaspoon salt


1/4 teaspoon ginger





Mix together and form into balls and dip into a mixture of 1 egg and 1 teaspoon water. Then dip into flour. Saute in vegetable oil until brown and done.





~Hawaiian Sauce~


1 (16-oz) can pineapple chunks


1/4 cup brown sugar


2 TBS cornstarch


1/4 cup vinegar


2 TBS soy sauce


1 green and 1 yellow bell pepper, cut into strips





Drain pineapple and add water to syrup to make 1 cup.





After removing meat balls from pan, add syrup to drippings, stir in brown sugar mixed with cornstarch, vinegar and soy sauce.





Heat and stir until thickened. Return meatballs to sauce and then peppers and pineapple, stirring to coat. Cover and simmer 10 minutes.





Keep in crockpot on low to medium and stir often. Serve over rice or with long toothpicks as a fingerfood.





You could also use premade or frozen meatballs for this recipe.
1 1/2 pounds ground beef


For the lasagna:


6 to 9 long strips lasagna noodles


12 ounces cottage cheese, mixed with 1 beaten egg


1/2 cup Parmesan


2 cups grated Cheddar


1 (8-ounce) package cream cheese


1 cup mozzarella, grated











Preheat oven to 350 degrees F.





Place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each; noodle; cottage cheese mixture, Gruyere, Swiss and Cheddar cheese. Pinch off small pieces of cream cheese and dot over the other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce.





This may be covered and refrigerated. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes
This is the meatball recipe first, you have to prepare these first.





鈥?1 1/2 pounds chopped veal


鈥?1 whole egg


鈥?1 egg yolk


鈥?1 clove of garlic, minced


鈥?2 tablespoons grated Romano cheese


鈥?Salt and pepper


鈥?Chopped fresh parsley


鈥?1/2 cup of breadcrumbs


鈥?Pinch of oregano





Mix thoroughly and form into 2陆-inch meatballs.





Preheat olive oil in skillet to 350 degrees (oil should cover half the meatball when frying).





Fry meatballs in olive oil, 2 minutes on each side.





Take out of oil.





Place the meatballs in simmering tomato sauce and cook another 10-15 minutes.








Lasagna:





鈥?2 1/4 pounds (4 inches by 8 inches) fresh lasagna sheets


鈥?Coarse salt


鈥?10 cups homemade or store-bought pasta sauce


鈥?1/2 recipe Meatballs for Patsy


鈥?1 1/3 cups freshly grated pecorino Romano cheese


鈥?1/4 cup chopped fresh basil leaves, plus more for garnish


鈥?2 pounds (about 8 links) sweet Italian sausage, broiled and thinly sliced


鈥?2 pounds fresh mozzarella, cut into 1/2-inch cubes (about 2 1/4 cups)


鈥?2 cups fresh ricotta cheese


鈥?1 large egg





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. Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.





3. Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. 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. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.





4. 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. Pour over 1 cup sauce, and cover with 2 lasagna sheets.





5. In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.





6. In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.





7. In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.





8. 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.





9. Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. 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.





Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.
Create one- mine is MINE
Giada DeLaurentiis' classic lasagna!





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