Meatball lasagne

Give your lasagne a twist and make it with meatballs instead.

Recipe «Meatball lasagne» presented in category Recipes / Meat, to prepare this dish you will need no more 1:35 minutes. To make this dish at home by prescription from the author sheff would need: 500g pork and veal mince, 20g finely grated parmesan, 60g fresh breadcrumbs, 1 tbsp chopped fresh oregano leaves, 1 egg, lightly whisked , 1 1/2 tbsp extra virgin olive oil, 6 large dried instant lasagne sheets, 2 large zucchini, peeled into ribbons , 55g coarsely grated mozzarella, 1 1/2 tbsp pine nuts, toasted, Baby sorrel leaves, to serve, 1 tbsp extra virgin olive oil, 1 brown onion, finely chopped, 2 large garlic cloves, crushed, 700g bottle passata, 125ml water.

Ingredients:

• 500g pork and veal mince 
• 20g finely grated parmesan 
• 60g fresh breadcrumbs 
• 1 tbsp chopped fresh oregano leaves 
• 1 egg, lightly whisked 
• 1 1/2 tbsp extra virgin olive oil 
• 6 large dried instant lasagne sheets 
• 2 large zucchini, peeled into ribbons 
• 55g coarsely grated mozzarella 
• 1 1/2 tbsp pine nuts, toasted 
• Baby sorrel leaves, to serve 
• 1 tbsp extra virgin olive oil 
• 1 brown onion, finely chopped 
• 2 large garlic cloves, crushed 
• 700g bottle passata 
• 125ml water 
• 60g butter 
• 40g plain flour 
• 750ml milk 
• 50g coarsely grated mozzarella 

Instructions

1. Preheat oven to 180C/160C fan forced. For the sauce, heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes or until soft. Stir in the garlic and cook for 1 minute or until aromatic. Add the passata and water, and stir to combine. Reduce the heat to low. Simmer, partially covered, for 10 minutes. Season.
2. Place mince, parmesan, breadcrumbs, oregano and egg in a large bowl. Season. Use clean hands to mix until well combined. Roll level tablespoonfuls of mixture into balls. Heat 1 tablespoon oil in a large non-stick frying pan and cook the meatballs, shaking the pan occasionally, for 5 minutes or until well browned. Add to the sauce and simmer for 10 minutes or until cooked through.
3. For the bechamel, melt the butter in a saucepan over medium heat until foaming. Add the flour and cook, stirring, for 1 minute or until the mixture bubbles. Remove from the heat. Gradually stir in the milk until smooth. Stir over a medium heat until the mixture comes to the boil. Boil, stirring constantly, for 2 minutes. Remove from heat and stir in the mozzarella and cheddar. Season.
4. Lightly grease a 22cm (top measurement) square baking dish and spread a thin layer of tomato sauce on the base. Place a layer of lasagne sheets in the dish, patching any gaps to cover, if needed. Spread one-third of the bechamel over the lasagne and top with half the meatballs. Drizzle with half the tomato sauce. Repeat layers with half the remaining lasagne sheets and half the remaining bechamel. Top with remaining meatballs and tomato mixture. Top with remaining lasagne sheets and bechamel. Arrange the zucchini over the surface. Lightly grease a sheet of foil large enough to loosely fit over the top of the dish. Place loosely on top of the dish, so it doesn’t rest on the surface. Place the dish on a baking tray and bake for 30 minutes.
5. Remove lasagne from the oven and uncover. Brush zucchini with the remaining olive oil. Sprinkle with mozzarella. Bake for 35 minutes or until golden and bubbling. Set aside for 10 minutes to rest. Sprinkle with pine nuts and sorrel, if using.