Lasagna with Meatballs Recipe

lasagna with meatballs recipe 1

Hurricane Sandy was ready to beat down my door so I thought I’d better get everything out of my yard that could blow away. Well, while I was out there I noticed I had a lot of green and red peppers on my Marconi pepper plant. So I picked them and was thinking, ‘What can I make with these that will be a comfort food in the wind and rain we are expecting’? Aha, I have a gallon size bag of frozen tomatoes in the freezer so that means lasagna. And here you have it folks, a Lasagna with Meatballs recipe.  If you serve this to your family with a nice salad and garlic bread your family won’t even remember the hurricane, they will only remember your lasagna. 


Sauce ingredients:

  • 8-10 cups fresh tomatoes (skins removed)
  • 2 red peppers
  • 1 green pepper
  • 1 medium to large onion
  • 1 jalapeno pepper
  • 1 tube of refrigerated Italian seasonings (4 oz.)
  • 5 cloves of garlic
  • 2 bay leaves
  • 1 tsp dried oregano
  • 1 tbsp sugar
  • 1 tsp salt and black pepper or to taste
  • 1/2 cup grated parmesan/romano cheese


  1. Puree tomatoes in food processor to desired consistency and pour in cooking pot/crock pot.
  2. Add peppers to food processor along with onion and dice. Remember to remove ribs and seeds.

     3.  Add all remaining ingredients to pot and simmer for a minimum of 4 hours.

Meatball Ingredients:


  1. Mix all ingredients into meat mixture with hands or spoon or fork.  Do not overmix.
  2. Roll meatballs to about 1″.
  3. Cook meatballs over medium heat in a 1/2 and 1/2 mixture of canola oil and olive oil.
  4. Add meatballs to pot of sauce.

Ricotta mixture:

  • 15 oz ricotta cheese
  • 2 eggs
  • 6 cups mozzarella cheese (reserve 4 cups)
  • 1/2 cup grated parmesan/romano cheese
  1. Mix ricotta, eggs, 2 cups mozzarella, and 1/2 cup grated parmesan cheese.
Assembling lasagna:
  • Preheat oven to 375 degrees.
  • Spread a layer of sauce on the bottom of 9×13 pan.
  • Layer 4 uncooked sheets of lasagna (I used no boil) on top of sauce, 1/3 of ricotta mixture, 1 cup of mozzarella, and sauce to cover layer.
  • Repeat layers. Top with remaining 4 lasagna noodles, sauce and 2 cups of mozzarella.
  • Spray tin foil with Pam and cover pan with sprayed tin foil side down.  Cook for 55 minutes,
  • Uncover pan and cook an additional 10 minutes.
Let lasagna sit for 15 minutes to set cheese.
Serves 12.
**Hint:  The longer sauce cooks and sits the better it will be as ingredients marry.
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