Baked Meatball Lasagna
Indulge in the ultimate comfort food fusion with this Baked Meatball Lasagna, a hearty dish that combines the rich, savory flavors of tender homemade meatballs with the gooey, cheesy layers of classic lasagna. Made with a flavorful homemade meatball mix of ground beef, ground pork, Parmesan cheese, and aromatic spices, this lasagna is built with no-boil lasagna noodles for ease and layered generously with ricotta, mozzarella, marinara sauce, and golden-baked Parmesan. The juicy, skillet-browned meatballs are nestled into each layer, creating a show-stopping casserole perfect for family dinners, special gatherings, or make-ahead meals. With its bubbling cheese, perfectly tender noodles, and bursts of fresh basil, this baked dish is comfort food at its finest. Serve warm and let every bite transport you straight to Italian-inspired bliss!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.5 cup Grated Parmesan cheese
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 12 sheets (no-boil preferred) Lasagna noodles
- 4 cups Marinara sauce
- 2 cups Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese
- 0.25 cup (chopped, optional) Fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, Parmesan cheese, egg, garlic powder, dried oregano, salt, and black pepper. Mix until evenly combined.
Roll the mixture into small meatballs, about 1 inch in diameter. You should have approximately 20-24 meatballs.
Heat olive oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides, about 5-7 minutes. (They do not need to be fully cooked as they will finish cooking in the oven.) Remove the meatballs and set aside.
In a 9x13-inch baking dish, spread about 1/2 cup of marinara sauce on the bottom.
Lay 4 lasagna noodles over the sauce to cover the bottom of the dish.
Spread 1/3 of the ricotta cheese over the noodles, sprinkle 1 cup of mozzarella cheese, and distribute 1/3 of the meatballs over the cheese layer. Spoon about 1 cup of marinara sauce over the layer.
Repeat this process for two more layers: noodles, ricotta, mozzarella, meatballs, and marinara sauce.
For the final layer, top with lasagna noodles, the remaining marinara sauce, and the remaining 1 cup of mozzarella cheese. Sprinkle 1/2 cup of grated Parmesan cheese evenly on top.
Cover the dish with aluminum foil (tenting slightly to prevent the cheese from sticking) and bake for 35 minutes.
Remove the foil and bake for an additional 15-20 minutes, or until the cheese on top is golden and bubbly.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
6620 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 310.8 g | 398% | |
| Saturated Fat | 144.9 g | 724% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 1347 mg | 449% | |
| Sodium | 5900 mg | 257% | |
| Total Carbohydrate | 580.3 g | 211% | |
| Dietary Fiber | 32.4 g | 116% | |
| Total Sugars | 44.6 g | ||
| Protein | 405.9 g | 812% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 5662 mg | 436% | |
| Iron | 37.2 mg | 207% | |
| Potassium | 2906 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
