Receta Recipe For Meatball Lasagne
In all likelihood, lasagne are the oldest type of pasta. These long flat sheets can be made by hand or shop bought in the dried form. Here I have used lasagne sheets, meatballs and a béchamel sauce to create the ultimate in comfort food.
A Perfectly Topped Meatball Lasagne
I have a little red book in which I write down recipes that I have made up, and ones I want to test or try out. I start each page with a new recipe, and once done, I draw a line underneath it, and write down the next recipe. Once the page is full I fold the page inwards, either from the bottom or the top, so that I know that the page is complete. I decided that I would start with a ‘clean slate’ this year and spent a few hours capturing the recipes I still want to make onto a spreadsheet. That way, the year will begin without me having to page through all the flipped up pages to see what is left for me to try out. I am quite excited by this as I thought my recipe testing repertoire was coming to an end, and that is not a good thing for a food blogger. Thankfully I now have a handful of things to make, and share. One of the recipes that has been hanging around since last year is the one for meatball lasagne. I have made this several times, and it has been made by a friend, and to me it spells out the epitome of comfort food. In fact, I thought it was so good I even made it for friends when they came around for dinner. What is your ultimate comfort food?
- A Slice Of Meatball Lasagne
- Meatball Lasagne ALL RIGHTS RESERVED: an original recipe from Lavender and Lime
15mls olive oil, plus a little extra for frying the meatballs 1 onion, finely chopped 2 cloves garlic, crushed 500g minced beef 5mls dried oregano Salt and freshly ground black pepper to season 10g Parmesan, grated 1 400g tin crushed tomatoes 1 portion Béchamel Sauce
4 sheets lasagne 1 large tomato, thinly sliced 80g cheddar cheese
Heat the oil in a large frying pan over a medium heat Sauté the onions and the garlic until soft Set aside to cool Place the mince, oregano and onions into a bowl Season to taste Add the Parmesan and mix well Adjust the seasoning Form into meatballs using a tablespoon measure for each meatball (approximately 28) Seal the meatballs in the frying pan, adding a little more oil if needed Remove from the pan with a slotted spoon and set aside to cool, leaving the pan juices in the pan Place the tinned tomatoes into the pan and allow to reduce until all the juice has evaporated Make the Béchamel Sauce Preheat the oven to 180° Celsius Layer a little of the Béchamel Sauce onto the bottom of an oven proof dish Next layer on 2 lasagne sheets Then layer on the reduced chopped tomatoes Layer the meatballs and then cover with the rest of the Béchamel Sauce Layer on the last 2 lasagne sheets Layer the tomatoes on top and season Top with the cheddar cheese Leave to settle for 10 minutes and then bake for 30 minutes Leave to set up for 5 minutes before serving 3.5.3208
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Left Over Meatball Lasagne
What I blogged February 8:
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About Tandy
Tandy is passionate about using regional, seasonable and sustainable produce when she cooks. She lives in Gordons Bay in a cottage with her husband, two dogs, a tortoise and a fish. Tandy and Dave are busy building a house which is an adventure all in itself. Each year they visit a new place to experience the food of the area and you can follow along on their adventures.