Mini Meatball Lasagna

Mini Meatball Lasagna
Servings: 12 Prep 45 mins Bake 350°F 45 mins Cook 30 mins Stand 20 mins


  • 3/4 pound lean ground beef
  • 3/4 pound Italian sausage, casings removed
  • 1/4 cup plain bread crumbs
  • 1 egg
  • 2 tablespoons milk
  • 2 tablespoons grated Parmesan
  • 2 tablespoons olive oil
  • 16 traditional lasagna noodles
  • 1 medium onion, diced
  • 4 cloves garlic, chopped
  • 1 28 ounce can fire-roasted crushed tomatoes
  • 1 28 ounce can fire-roasted diced tomatoes
  • 1/2 cup basil leaves, finely chopped
  • 1 15 ounce container ricotta cheese
  • 1 egg
  • 1/4 cup grated Parmesan
  • 1 8 ounce bag shredded mozzarella
  • 8 ounces Fontina cheese, grated

Make It

1. Heat oven to 350 degrees F. Make Meatballs. In a large bowl, combine ground beef, sausage, bread crumbs, egg, milk and Parmesan. With wet hands, shape into 60 mini meatballs, using 2 tsp of mixture for each.

2. Heat oil in a large skillet over medium-high heat. Add half the meatballs and cook for 5 minutes, shaking pan to turn meatballs while maintaining their shape. Remove to a plate and repeat with remaining meatballs. Reserve drippings in pan.

3. Meanwhile, to make Lasagna, bring a large pot of lightly salted water to boiling. Add noodles, 1 at a time, and cook for 10 minutes. Drain and rinse with cool water.

4. Place skillet from meatballs over medium heat. Add onion and cook, stirring occasionally, 4 minutes. Add garlic; cook 1 minute. Stir in both crushed and diced tomatoes. Simmer 15 minutes. Remove from heat and stir in half the chopped basil. Set aside 3/4 cup of the sauce.

5. In a medium bowl, blend ricotta, remaining basil, the egg and 2 tbsp of the Parmesan.

6. Begin layering: Spread 1 cup tomato sauce in bottom of a 13 x 9 x 2-inch baking dish. Top with 4 noodles, overlapping. Scatter half the meatballs over noodles. Pour half the remaining tomato sauce over meatballs. Top with 4 more noodles and spread with ricotta mixture and 1 cup each mozzarella and Fontina. Add 4 more noodles and remaining meatballs. Pour remaining tomato sauce over meatballs. Top with final 4 noodles. Spread with reserved 3/4 cup sauce. Top with remaining 1 cup each mozzarella and Fontina and remaining 2 tbsp Parmesan.

7. Bake at 350 degrees F for 45 minutes until bubbly and slightly browned. Let stand 15 to 20 minutes before serving.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 502, Fat, total (g): 23, chol. (mg): 111, sat. fat (g): 11, carb. (g): 42, fiber (g): 3, pro. (g): 31, sodium (mg): 845, Percent Daily Values are based on a 2,000 calorie diet.