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Name: Lasagna with Tiny Meatballs
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Italian
Ingredients: 1 ts Dried Oregano; 1/4 ts Black Pepper ground; 1 lb Thinly sliced Mozzarella; 1 1/2 c Grated Parmesan cheese; 2 tb Fine grade olive oil; 1 tb Butter; 3/4 lb Lean ground beef; 2 tb Fresh chopped parsley; 2 1/2 ts Salt; 3 1/2 c Canned tomatoes; 1 lg Bay leaf; 3/4 lb Lean ground pork; 1 ts Dried basil; 1 lb Lasagna noodles; 1 cn (3-oz) tomato paste; 2 sm Eggs; 2 Cloves garlic; pressed; 1/2 lb Cottage cheese or ricotta

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INGREDIENTS

1 ts Dried Oregano
1/4 ts Black Pepper ; ground
1 lb Thinly sliced Mozzarella
1 1/2 c Grated Parmesan cheese
2 tb Fine grade olive oil
1 tb Butter
3/4 lb Lean ground beef
2 tb Fresh chopped parsley
2 1/2 ts Salt
3 1/2 c Canned tomatoes
1 lg Bay leaf
3/4 lb Lean ground pork
1 ts Dried basil
1 lb Lasagna noodles
1 cn (3-oz) tomato paste
2 sm Eggs
2 Cloves garlic; pressed
1/2 lb Cottage cheese or ricotta

Servings

INSTRUCTIONS

Mix together beef, pork, eggs, 1 clove garlic, 1 generous tablespoon parsley, 2 teaspoons salt and 1/8 teaspoon pepper. Form into 1 inch meatballs. Cook in olive oil and butter until browned on all sides in large dutch oven or stock pot. Remove meatballs; set aside. In pan in which meat was cooked, mix tomatoes, tomato paste, 1 clove pressed garlic, basil, bay leaf, remaining salt and pepper. Simmer tomato mixture 30 minutes; return meatballs to the sauce. Remove bay leaf and continue to simmer 30 minutes longer or until sauce is thickened and meatballs are cooked. Meanwhile, cook lasagna noodles in boiling salted water according to package directions. Drain, rinse and cool noodles. Blend together cheese, oregano, remaining parsley and additional salt if desired. Grease a 13x9-1/2x2 inch baking pan. To assemble, alternate layers of sauce, noodles, thinly sliced Mozzarella cheese, meatballs, seasoned cottage cheese and a generous sprinkling of Parmesan cheese. Repeat the layers until all the ingredients are used; finishing with tomato sauce and Parmesan cheese. Bake in preheated 375 degree oven 30 to 35 minutes. Let stand 8 to 10 minutes before cutting. Delicious with all green salad and crispy French rolls, hot garlic bread or Italian bread. Note: The beauty of this dish is it can be made entirely in advance and frozen. A thin layer of sliced, lightly browned Italian sausage (hot or sweet, your choice) can be added between the Mozzarella and meatball layers. From . Downloaded from G Internet, G Internet.

NOTES

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Lasagna with Tiny Meatballs

1 ts Dried Oregano
1/4 ts Black Pepper ground
1 lb Thinly sliced Mozzarella
1 1/2 c Grated Parmesan cheese
2 tb Fine grade olive oil
1 tb Butter
3/4 lb Lean ground beef
2 tb Fresh chopped parsley
2 1/2 ts Salt
3 1/2 c Canned tomatoes
1 lg Bay leaf
3/4 lb Lean ground pork
1 ts Dried basil
1 lb Lasagna noodles
1 cn (3-oz) tomato paste
2 sm Eggs
2 Cloves garlic; pressed
1/2 lb Cottage cheese or ricotta

Mix together beef, pork, eggs, 1 clove garlic, 1 generous tablespoon  parsley, 2 teaspoons salt and 1/8 teaspoon pepper. Form into 1 inch  meatballs. Cook in olive oil and butter until browned on all sides in large  dutch oven or stock pot. Remove meatballs; set aside.     In pan in which meat was cooked, mix tomatoes, tomato paste, 1 clove  pressed garlic, basil, bay leaf, remaining salt and pepper. Simmer tomato  mixture 30 minutes; return meatballs to the sauce. Remove bay leaf and  continue to simmer 30 minutes longer or until sauce is thickened and  meatballs are cooked.     Meanwhile, cook lasagna noodles in boiling salted water according to  package directions. Drain, rinse and cool noodles.  Blend together cheese,  oregano, remaining parsley and additional salt if desired. Grease a  13x9-1/2x2 inch baking pan.     To assemble, alternate layers of sauce, noodles, thinly sliced Mozzarella  cheese, meatballs, seasoned cottage cheese and a generous sprinkling of  Parmesan cheese. Repeat the layers until all the ingredients are used;  finishing with tomato sauce and Parmesan cheese. Bake in preheated 375  degree oven 30 to 35 minutes. Let stand 8 to 10 minutes before cutting.     Delicious with all green salad and crispy French rolls, hot garlic bread  or Italian bread.     Note: The beauty of this dish is it can be made entirely in advance and  frozen. A thin layer of sliced, lightly browned Italian sausage (hot or  sweet, your choice) can be added between the Mozzarella and meatball  layers.    From <A Taste of Louisiana>.  Downloaded from G Internet,  G Internet.

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Nutrition

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Serving Size: 1 Serving (517g)
Recipe Makes: 8 Servings

Calories: 547
Calories from Fat: 227 (41%)

Amt Per Serving		% DV

	Total Fat 25.3g	34 %
	Saturated Fat 9.8g	49 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 2.7g
Cholesterol 375.2mg		115 %
Sodium 1432mg		49 %
Potassium 1197.9mg		32 %
Total Carbohydrate 44.6g		13 %
	Dietary Fiber 3.9g	15 %
	Sugars, other 40.7g
Protein 36.5g		52 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 547

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