Meatball Lasagna Bake
Dive into the ultimate comfort food experience with this Meatball Lasagna Bake—a hearty, cheesy delight that merges two Italian classics into one irresistible dish. Featuring layers of tender homemade meatballs, perfectly al dente lasagna noodles, and creamy ricotta cheese, all smothered in marinara sauce and topped with gooey melted mozzarella, this recipe is a surefire crowd-pleaser. The meatballs, made from a flavorful mix of ground beef, pork, Parmesan, and seasonings, add a unique twist to traditional lasagna, while fresh basil provides an optional burst of freshness for garnish. Perfect for family dinners or special occasions, this baked lasagna is easy to assemble and serves up to 8. Packed with layers of rich flavor and comforting textures, this Meatball Lasagna Bake is destined to become your new favorite go-to recipe for cozy, homestyle meals.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 0.5 pound Ground pork
- 0.5 cup Breadcrumbs
- 0.25 cup Grated Parmesan cheese
- 1 large Egg
- 1 teaspoon Garlic powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 9 sheets Lasagna noodles
- 15 ounces Ricotta cheese
- 3 cups Shredded mozzarella cheese
- 0.5 cup Grated Parmesan cheese (for layers)
- 1 large Egg (for ricotta mixture)
- 4 cups Marinara sauce
- 0.25 cup Fresh basil (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, 1/4 cup grated Parmesan cheese, 1 egg, garlic powder, oregano, salt, and black pepper. Mix until just combined.
Using your hands or a small scoop, form the mixture into 1-inch meatballs (about 20-24 in total).
Heat olive oil in a large skillet over medium heat. Cook the meatballs in batches until browned on all sides, about 6-8 minutes total. Set the meatballs aside.
Cook the lasagna noodles in a large pot of salted boiling water until al dente according to package instructions. Drain and lay the noodles flat on a clean kitchen towel to prevent sticking.
In a medium mixing bowl, stir together the ricotta cheese, 1 egg, and 1/4 cup grated Parmesan cheese until well blended. Set aside.
Spread 1 cup of marinara sauce evenly over the bottom of a 9x13-inch baking dish.
Lay 3 lasagna noodles over the sauce, trimming them if necessary to fit the dish. Spread 1/3 of the ricotta mixture over the noodles and sprinkle with 1 cup of mozzarella cheese.
Add a layer of meatballs (half of them) and ladle 1 cup of marinara sauce on top of the meatballs.
Repeat the layers: noodles, ricotta mixture, mozzarella cheese, remaining meatballs, and 1 cup of marinara sauce.
Finish with a final layer of noodles, spread the remaining marinara sauce on top, and sprinkle with the remaining mozzarella cheese and the additional 1/4 cup of Parmesan cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 40 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.
Let the lasagna rest for 10 minutes before slicing. Garnish with fresh basil if desired and serve warm.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 55% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 170 mg | 57% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 60.2 g | 22% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 4.4 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 575 mg | 44% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 401 mg | 9% | |
*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.
