Meatball Lasagna

barbara lentz


Unique and tasty dish


★★★★★ 1 vote

30 Min
25 Min



  • 1 Tbsp
    olive oil
  • 1 medium
    onion small dice
  • 1/4 c
    sweet vermouth
  • 6 clove
    garlic minced
  • 2
    28 oz can crushed tomatoes
  • 2 sprig(s)
    fresh basil
  • ·
    salt and pepper to taste

  • 1/2 c
    bread crumbs
  • 1/2 c
  • 1/2 c
    parmesan cheese grated
  • 1 l
  • 2 tsp
  • 1 tsp
    black pepper
  • 1 lb
    ground beef
  • 1/2 c
    onion finely diced

  • 24
    lasagna noodle cooked and drained
  • 16 oz
    ricotta cheese
  • 3 c
    shredded mozzarella cheese
  • ·
    fresh basil for garnish

How to Make Meatball Lasagna


  1. For the sauce.
    Add olive oil to large pot. Saute the onion and garlic until onion is translucent. Add the Vermouth and let most evaporate. Add the remaining ingredients and let simmer for 15 minutes. Remove the basil sprigs and discard. Set aside.
  2. For the meatballs.
    Mix the breadcrumbs and milk together and set aside.In a large bowl add the egg, Parmesan cheese, salt, pepper, ground beef, and onion. Mix together then add the breadcrumbs and milk. Mix thoroughly then shape into 24 balls. Working in batches add a little olive oil to skillet. Brown the meatballs on all sides. Remove and set aside.
  3. To assemble.
    lay a lasagna noodle flat and spread some ricotta cheese over noodle. Then add some shredded Mozzarella cheese. Take a meatball and place it on the end and roll up. Place about 2/3 of sauce in bottom of baking pan. Place the lasagna meatball in prepared pan. Repeat until all ingredients are used up.
  4. Pour remaining sauce over lasagna meatballs. Top with remaining mozzarella cheese. Bake at 350 degrees for about 25 minutes. Served garnished with fresh basil

Printable Recipe Card

About Meatball Lasagna

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: Italian

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