Just as the legislative, executive, and judiciary branches make up the pillars of democracy, pizza, pasta, and lasagna are the mainstays of any Italian restaurants worth their salt. While this classic line-up should never be changed, that doesn’t mean we can’t tinker with the individual dishes. Today, we’re giving lasagna a quick makeover to create a real winter treat.
Meatball Lasagna
Equipment
- Casserole Dish
Ingredients
- 2.25 lbs ground beef
- 1.5 oz bread crumbs
- 2 eggs
- 1 diced onion
- 1 chopped garlic clove
- 2 tbsp chopped basil
- 1 tsp pepper
- 1 tsp salt
- some oil
- 1 oz butter
- 1 oz flour
- 17 fl oz milk
- 11 cooked lasagna noodles
- 17 fl oz tomato sauce
- 14 oz diced ham
- 7 oz shredded mozzarella
Instructions
- Add all of the ingredients for the meatballs to a very large bowl and knead them together using your hands. Once the ingredients have been well mixed, start making meatballs that are 1½ inches in diameter until all of the meat is used up.
- Fry the meatballs in hot oil until they are brown all over.
- Melt the butter in a pot and stir the flour in. Once the butter has frothed up, add the milk. Season with salt and pepper, stir everything well using a whisk, and take the pot from the heat once the sauce has been brought to the boil.
- Fill the bottom of a casserole dish with half of the béchamel sauce, cover it with three lasagna sheets, and place 12 meatballs on top of them. Spoon a generous tablespoon of tomato sauce onto each meatball, sprinkle on a third of the mozzarella, and then add half of the cooked ham. Now proceed as follows: four lasagna sheets, béchamel sauce, cooked ham, mozzarella, four lasagna sheets, 12 meatballs, tomato sauce, mozzarella.
- Bake the lasagna at 340°F in a convection oven for 40 minutes.
VIDEO
With a few alteration here and there, a traditional recipe has been transformed into an attractive classic dish with a fresh look. Delicious!