Fettuccine Meatball Lasagne Recipe | Epicurious.com
"Food editor Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this deliciously over-the-top lasagne from Mary Ann Castaldi, the mother of her college roommate, who would send her daughter back to school with a giant pan of lasagne after weekends at home...."
INGREDIENTS
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3 tablespoons olive oil
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1 medium onion, finely chopped
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3 garlic cloves, minced
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1/2 teaspoon dried oregano, crumbled
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2 (28-ounce) cans whole tomatoes in juice, drained, reserving juice, and finely chopped
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1 tablespoon tomato paste
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1 Turkish or 1/2 California bay leaf
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1 teaspoon salt
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1 1/2 cups coarse fresh bread crumbs (from an Italian or French loaf)
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1/3 cup whole milk
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1 pound meatloaf mix (1/3 pound each of ground pork, ground chuck, and ground veal)
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2 garlic cloves, minced
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1 ounce finely grated Pecorino Romano (1/2 cup)
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1 large egg, lightly beaten
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1/4 cup finely chopped fresh flat-leaf parsley
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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1 cup vegetable oil
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1 pound ricotta (preferably fresh)
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1 large egg, lightly beaten
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1 ounce finely grated Pecorino Romano (1/2 cup)
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1/4 cup chopped fresh flat-leaf parsley
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1/4 teaspoon salt
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3/4 pound dried egg fettuccine
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1/2 pound chilled fresh mozzarella, coarsely grated
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