Sausage Meatball Lasagna

Name: Sausage Meatball Lasagna
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 10
Cuisine: Mediterranean, Italian, European
Ingredients: 2 carrots, chopped; 2 stalks celery, chopped; 118 milliliters dry red wine; 3 larges eggs; 59 milliliters chopped fresh basil; 59 milliliters chopped fresh parsley; 2 large cloves garlic, chopped; 680 grams sweet Italian sausage, casings removed; 2 Tbsps extra-virgin olive oil; 18 no-boil lasagna noodles (from two 9-ounce packages); 113 grams cup grated parmesan cheese (about; 454 grams cups grated part-skim mozzarella cheese (about; 57 grams 1/2 cup grated pecorino romano cheese (about; 425 grams whole-milk ricotta cheese; 113 grams sliced soppressata, chopped; 3 Tbsps tomato paste; 710 milliliters tomato puree (from a 28-ounce can); 10 servings Unsalted butter, for the baking dish; 1 white onion, chopped

Sausage Meatball Lasagna might be just the Mediterranean recipe you are searching for. This recipe serves 10. One serving contains 820 calories, 43g of protein, and 46g of fat. This recipe covers 32% of your daily requirements of vitamins and minerals. Head to the store and pick up carrots, basil, tomato puree, and a few other things to make it today. To use up the dry red wine you could follow this main course with the Pinot Noir Brownies as a dessert. From preparation to the plate, this recipe takes around 3 hours and 30 minutes.

Instructions

Mix the sausage and parsley in a bowl with your hands until combined. Dampen your hands and form the meat into 3/4-inch balls (you should have about 40).

Ingredients you will need

Parsley

Sausage

Meat

Equipment you will use

Bowl

Heat the olive oil in a large pot over high heat. Working in batches, add the meatballs and cook, turning, until browned, about 7 minutes.

Ingredients you will need

Meatballs

Olive Oil

Equipment you will use

Pot

Transfer to a plate using a slotted spoon.

Equipment you will use

Slotted Spoon

Reduce the heat to medium high and add the soppressata, onion, celery, carrots and garlic. Cook, stirring occasionally, until the vegetables are slightly softened, about 6 minutes.

Ingredients you will need

Soppressata

Vegetable

Carrot

Celery

Garlic

Onion

Add the tomato paste and basil and cook, stirring, 3 minutes. Stir in the wine, tomato puree and 3 cups water. Reduce the heat to medium low and return the meatballs to the pot. Simmer, stirring occasionally, until the sauce thickens, 1 hour, 20 minutes.

Ingredients you will need

Tomato Puree

Meatballs

Basil

Sauce

Water

Wine

Equipment you will use

Pot

Whisk the ricotta, eggs and parmesan in a medium bowl. Fill a large bowl with hot water. Working in batches, soak the noodles until just pliable, about 5 minutes.

Ingredients you will need

Parmesan

Pasta

Ricotta Cheese

Water

Egg

Equipment you will use

Whisk

Bowl

Lay out on a clean kitchen towel and pat dry.

Equipment you will use

Kitchen Towels

Preheat the oven to 400 degrees F. Butter the bottom and sides of a deep 10-by-13-inch baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Oven

Lay 6 noodles in the bottom of the dish so they go partway up the sides and overlap slightly.

Ingredients you will need

Pasta

Spread half of the ricotta mixture over the noodles, then top with half of the meatballs and 1 1/2 cups sauce.

Ingredients you will need

Meatballs

Pasta

Ricotta Cheese

Sauce

Sprinkle with half each of the mozzarella and pecorino. Repeat the layers (noodles, ricotta mixture, meatballs, sauce, mozzarella and pecorino). Top with the remaining 6 noodles and cover with the remaining sauce.

Ingredients you will need

Mozzarella

Meatballs

Pecorino

Pasta

Ricotta Cheese

Sauce

Tightly cover the dish with foil and bake until bubbly, about 30 minutes. Uncover and bake until browned, about 15 more minutes.

Equipment you will use

Oven

Aluminum Foil

Let stand 20 minutes before serving.

Photograph by Con Poulos

Equipment

Ingredients

Servings:

carrots, chopped 2stalks

celery, chopped 118milliliters

dry red wine 3larges

eggs 59milliliters

chopped fresh basil 59milliliters

chopped fresh parsley 2large cloves

garlic, chopped 680grams

sweet Italian sausage, casings removed 2Tbsps

extra-virgin olive oil 18

no-boil lasagna noodles (from two 9-ounce packages)113grams

cup grated parmesan cheese (about 454grams

cups grated part-skim mozzarella cheese (about 57grams

1/2 cup grated pecorino romano cheese (about 425grams

whole-milk ricotta cheese 113grams

sliced soppressata, chopped 3Tbsps

tomato paste 710milliliters

tomato puree (from a 28-ounce can)10servings

Unsalted butter, for the baking dish 1

white onion, chopped

Recommended wine: Chianti, Trebbiano, Verdicchio

Chianti, Trebbiano, and Verdicchio are my top picks for Italian. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Colledila Chianti Classico Gran Selezione with a 4.5 out of 5 star rating seems like a good match. It costs about 85 dollars per bottle.