Lasagna with Tiny Meatballs

Lasagna with Tiny Meatballs 

Lasagna with Tiny Meatballs 

For 6 people : a Square 8x8 or 9x13 glass pan 

Bake at 300 for 45 min. Then remove foil and bake for another 20 min 

So the top gets a little crust.

You can double this recipe for a larger pan 

For Sugo 

2 -28 oz cans of Tomatoes whole ( to be blended)

6  tbsp. Olive oil 

3 cloves of garlic 

1 small onion chopped finely 

1 medium carrot chopped finely 

1 celery stalk chopped finely 

1 ½ tsp. Salt 

1 tsp. Pepper 

For the Meatballs 

½ lb. Mixed beef, veal, pork 

1 large egg beaten 

½ cup of breadcrumbs

½ cup parmigiano 

3 tsp. Of fresh parsley finely chopped or dried

Olive oil for frying,

Or a lined sheet bake in oven at 350 till brown 

Optional : 2 links of pork sausage fried ,cut up in thin circles 

For the lasagna pasta

12 sheets of lasagna (this will depend on your type) 

Since the thinner lasagna that is curly on both edges 

are longer you will boil 12 sheets and cut to size 

2 cups of parmigiano reggiano grated

1 lb. Bag of mozzarella grated type 

3 hard boiled eggs chopped

Optional: ½ cup of cooked spinach or frozen  

1.First prepare your sauce, place olive oil in a pot, add your chopped carrots, onion, celery, and garlic,
saute' till soft, add in your tomatoes that you have blended well, so as to get a smooth sauce. 

Cook for about 30 min. 

2.Get your meatballs ready, place meats in a bowl adding the egg (beaten slightly),parsley, chopped
finely, salt, pepper, parmigiano, bread crumbs, mix these ingredients well and 

start to make your tiny meatballs about ½ in, place them in a large plate when all rolled.

sauté them now in a pan with some some olive oil, or bake on a baking sheet spread them so they
don't touch, bake at 300 till brown. 

Set aside. 

3.Prepare your mozzarella (if you need to shred it, your hard boiled eggs chopped, your sausage cut
in round circles and last your parmigiano grated.

4.Take your lasagna and boil per directions, I like to use a tablespoon of olive oil in the water so they
don't stick together, when done i place them in a bowl of cold water , then place them on 

A tea towel so as to let the tea towel absorb any water. 

5.Your next step is to put it all together.

First use some sauce to cover the bottom of the pan, then add a layer of your lasagna make sure to
overlap them , place more sauce to cover this layer and add your fixings, tiny meatballs, mozzarella ,
parmigiano, sausage, chopped egg, and if you want some cooked spinach . 

Continue for about 3-4  layers and make the layers to almost the top ,this will depend on your pan,
you want to leave it so you can cover it with aluminum foil.

Finish the last layer only with sauce and parmigiano. 

I like to prepare this one day ahead , the lasagna settles, yes you can bake it right after, it just 

needs to bake then leave it to settle in the oven for a little, this way when you cut it the pieces come
out in nice layers. 

Hope you enjoyed this home make lasagna with tiny meatballs, remember you need not make 

It with the tiny meatballs, you can use ground meats, and if you don’t like the eggs or spinach 

You can omit them, again in our region of Italy, we do not use ricotta, we never have but there 

Are more recipes coming up where ricotta is used like Cannelloni filled with a ricotta spinach 

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Remember Mangia, Mangia !