Meatball Lasagna
Indulge in the ultimate comfort food fusion with this Meatball Lasagna—a hearty classic that combines the rich, cheesy layers of traditional lasagna with the robust flavors of homemade meatballs. This crowd-pleasing recipe features tender beef and pork meatballs seasoned with garlic, herbs, and Parmesan, nestled between layers of perfectly cooked lasagna noodles, creamy ricotta filling, tangy marinara sauce, and gooey, melted mozzarella. The dish is baked to perfection, creating a golden, bubbly top that promises pure satisfaction in every bite. Perfect for family dinners, special occasions, or meal prep, this Meatball Lasagna is a standout that’s as easy to serve as it is to devour. Garnished with fresh parsley for a vibrant finish, it’s a one-pan wonder of flavor and texture that’s destined to become a favorite in your kitchen.
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Recipe Information
Ingredients
- 12 pieces Lasagna noodles
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese, grated
- 2 tbsp Milk
- 1 Egg
- 2 Garlic cloves, minced
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 1 tsp Dried oregano
- 1 tsp Dried basil
- 1 tbsp Olive oil
- 4 cups Marinara sauce
- 2 cups Ricotta cheese
- 3 cups Mozzarella cheese, shredded
- 0.5 cup Parmesan cheese, shredded
- 0.25 cup Fresh parsley, chopped (divided)
- 1 Egg
Instructions
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Cook the lasagna noodles according to the package instructions. Drain, rinse with cold water, and lay them flat on a clean kitchen towel to prevent sticking.
In a large mixing bowl, combine ground beef, ground pork, breadcrumbs, 1/4 cup Parmesan cheese, 2 tablespoons milk, 1 egg, minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, dried oregano, and dried basil. Mix until just combined.
Roll the meat mixture into small, bite-sized meatballs (about 1 inch in diameter).
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 bake in the lasagna. Remove the meatballs and set aside.
In a medium bowl, mix ricotta cheese, 1/4 cup chopped parsley, 1 egg, and 1/2 teaspoon salt until smooth. Set aside.
Spread 1/2 cup marinara sauce on the bottom of the prepared baking dish.
Arrange 4 cooked lasagna noodles over the sauce, slightly overlapping them.
Spread 1/3 of the ricotta mixture over the noodles. Top with 1/3 of the meatballs, followed by 1 cup marinara sauce, and 1 cup shredded mozzarella cheese.
Repeat this layering process two more times, finishing with a layer of marinara sauce and the remaining mozzarella and Parmesan cheese on top.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 20-30 minutes, or until the cheese is bubbly and lightly golden.
Let the lasagna rest for 10-15 minutes before slicing. Garnish with the remaining chopped parsley and serve warm.
Nutrition Facts
Calories |
895 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.2 g | 55% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 1135 mg | 49% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 5.2 g | ||
| Protein | 50.2 g | 100% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 601 mg | 46% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 464 mg | 10% | |
*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.
