Lasagne with Meatballs

Total Time 2

Servings: 6 6–8 servings

Course: Main Course

Cuisine: Italian / Western (main course)

Ingredients Method Notes

Ingredients

Meatballs

6 oz 175 g each minced chicken and minced pork
1 large egg
1 cup 50 g fresh breadcrumbs
2 tbsp grated Parmesan
1 tbsp chopped Italian parsley
1 clove garlic crushed
Salt and black pepper

Béchamel Sauce

3 cups 750 ml milk
1 bay leaf and sprig thyme
¼ cup 50 g butter
½ cup 50 g plain flour
Pinch of nutmeg salt and pepper

Meat Sauce

4 tbsp olive oil
2 cloves garlic
1 onion 1 carrot, 1 stick celery — all finely chopped
5 oz 150 g each minced chicken and minced pork
3 cups pasta sauce
Salt pepper, parsley, oregano

Assembly

6 –8 large lasagne sheets
3 tbsp grated Parmesan

Method

Form the meatball mixture into 60 small balls and chill for 30 minutes. Make the béchamel sauce. Make the meat sauce. Brown the meatballs in batches and drain.
To assemble: spread a third of the meat sauce in a baking dish. Add half the meatballs. Add a third of the béchamel and half the lasagne sheets. Repeat. Top with remaining meat and béchamel sauces. Sprinkle Parmesan over.
Bake at 190°C (375°F) for 30–40 minutes until golden and bubbling. Rest 10 minutes, garnish with parsley and serve.

Notes

Source: Original family recipe. Estimated values per serving. For general guidance only — actual values may vary with cooking style, ingredient brands, portion size and any additional ingredients or accompaniments.