Kittencals Meatball Lasagna Recipes

DUMP-AND-GO MEATBALL LASAGNA

Steps:

• Heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray.
• In large bowl, mix pasta, frozen meatballs, pasta sauce, water and Italian seasoning. Pour mixture into dish. Cover tightly with foil. Bake 40 minutes. Remove dish from oven; stir mixture thoroughly. Sprinkle with cheese.
• Bake uncovered 5 to 8 minutes longer or until pasta is tender and cheese is melted. Garnish with basil leaves before serving.

MEATBALL LASAGNA

Steps:

• In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. , Crumble meatballs into the sauce. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers., Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.

KITTENCAL'S EASY LASAGNA

Steps:

• Grease a 13 x 9-inch baking pan.
• In a skillet cook the ground beef with onion until no longer pink; drain fat.
• Add in garlic (if using) and continue to cook until the meat is slightly browned (about 8 minutes).
• Add in pasta sauce; bring to a simmer over medium heat stirring.
• Reduce heat to low, cover and simmer for about 40-45 minutes or even a little longer stirring occasionally, and seasoning with salt and pepper towards the end of cooking time (if you are making ahead cool to room temperature cover and refrigerate for up to 2 days, heat the sauce on top of the stove or in the microwave until hot before using for the lasagna).
• Meanwhile in a bowl mix all the filling ingredients together until well combined (taste the mixture and if so desired you may add in more seasoned salt and black pepper to suit taste).
• TO ASSEMBLE; spread 1/3 meat sauce into the bottom of the dish, then place 3 uncooked noodles lengthwise on the sauce (if desired you may use another noodle at the end of the dish facing across but you will need to snap off a bit of the end to fit in the dish).
• Dollup then spread half the ricotta cheese mixture on top of the noodles leaving about 1-inch space from the edge of the dish (the cheese mixture does not have to cover the noodles completely).
• Repeat with 3 noodles, remaining cheese mixture, then 1/3 of the meat sauce.
• Top with remaining 3 noodles then remaining 1/3 meat sauce.
• Sprinkle 1 cup shredded mozzarella cheese on top then 1/3 cup Parmesan cheese.
• Using a small spoon drizzle the water all around the edges of the pan at the same time slightly pushing the edges of the lasagna inwards to make room for the water.
• Place onto a baking sheet to prevent any spills (your pan will be very full).
• Set oven to 350 degrees F (oven rack set to bottom position).
• Cover tightly with a double layer of foil and bake for 45 minutes.
• Uncover and bake an additional 10-15 minutes.
• Allow to stand for 20 minutes before serving.

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

Steps:

• Mix all ingredients together in a large bowl.
• Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
• Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
• Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
• After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
• **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

MEATBALL LASAGNA

Steps:

• Meatballs:: In a bowl, whisk together egg, bread crumbs, 1/4 cup water, oregano, salt and pepper; mix in beef.
• Shape by rounded teaspoonfuls into balls. Bake on a foil-lined rimmed baking sheet in a 400°F (200°C) oven until no longer pink inside, about 12 minutes.
• Tomato Sauce: Meanwhile, in a large saucepan, heat oil over medium heat; fry onions, garlic, carrot, celery, herb seasoning, and salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
• Add the tomato paste and tomatoes (presumably with the juice), breaking up with potato masher or some such thing, bring to a boil. Reduce heat and simmer for 45 minutes.
• Add the meatballs; simmer until a spoon scraped across bottom of pan leaves a gap that fills in slowly, about 10 minutes.
• Bechamel Sauce: Meanwhile, in separate saucepan, melt the butter over medium heat; whisk in flour and cook, whisking, for 1 minute.
• Add the milk 1/2 cup at a time, whisking constantly. Keep whisking and cooking until bubbly and thickened, about 5 minutes. Whisk in ricotta, Parmesan, salt, pepper and nutmeg.
• In large pot of boiling salted water, cook lasagna noodles until almost tender, 6 to 8 minutes. Drain and chill in cold water; arrange in single layer on a damp tea towel.
• Without picking up any meatballs, spoon 1 cup of the tomato sauce into a 13- x 9-inch (3 L) glass baking dish. Top with one-third of the noodles; spread with one-third of the remaining sauce and meatballs, then half of the bechamel sauce. Starting with the noodles, repeat the layers once.
• Top with remaining noodles; spread with the remaining meatball sauce. Sprinkle with Fontina and Parmesan cheeses.
• Cover with foil; bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and golden brown, 20 to 25 minutes. Let stand for 10 minutes.

KITTENCAL'S SPAGHETTI AND MEATBALL CASSEROLE

Steps:

• Grease a 13 x 9-inch baking dish.
• Prepare your own favorite meatball recipe, then shape into about 1-1/2-inch balls.
• Place the meatballs onto a greased baking sheet and bake until thoroughly cooked (about 22-25 minutes at 375 degrees) set the meatballs aside.
• Boil the spaghetti in a large pot of boiling water until just al dente; drain then place into a large bowl.
• Toss the spaghetti with 3 tablespoons oil; cool slightly, then add in eggs, 1-1/2 cups mozzeralla cheese, 1 cup Parmesan cheese, salt and pepper; using clean hands toss until thoroughly combined (you can use a spoon but hands are better!).
• Place the spaghetti into prepared baking dish, then press down slightly with hands.
• Scatter the cooked meatballs over the spaghetti.
• Top with spaghetti sauce over the top making certain to cover the pasta completely.
• Cover with foil and bake 350 degrees for 45 minutes or until hot and bubbly.
• Remove from oven then sprinkle about 1-1/2 cups mozzeralla cheese (or amount desired) over the top, then return to oven uncovered for 3-5 minutes or until the cheese has melted.
• Sprinkle with grated Parmesan cheese if desired.

KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS

Steps:

• Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
• Drain the diced tomatoes over a strainer.
• Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
• Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
• Add in fresh garlic; cook stirring for 2 minutes.
• Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
• Add in the wine; stir well to combine.
• Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
• Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
• Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
• Skim off any fat that might gather on top of sauce.
• Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
• Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
• Note: if desired, you can bake the meatballs in the oven before adding to the sauce.

KITTENCAL'S MEATBALL SANDWICH

Steps:

• For the meatballs; in a large bowl mix all ingredients together using clean hands (adding in a small amount more breadcrumbs only if needed to hold the mixture together).
• Shape into 15 meatballs then place on a baking sheet.
• Bake at 350°F for about 25 minutes or until the meatballs are completely cooked through.
• Meanwhile using a serrated knife slice the baguette in half lenghwise and remove some of the bread from the inside to make a "pocket" to hold the meatballs inches.
• In a small bowl mix the soft butter with garlic powder and 1/4 teaspoon salt, spread over the inside slices of both breads, then sprinkle with black pepper to taste.
• Place the bread inside the oven the last 4-5 minutes of the meatball baking time and bake until the bread is lightly toasted.
• In a medium saucepan warm the pasta sauce over medium heat.
• When the meatballs are cooked add them into the sauce and toss to coat.
• Spoon the sauce and meatballs over one slice of toasted baguette bread, then top with mozzarella cheese slices.
• Top with the other half of baguette slice.
• Cut into servings.

QUICK MEATBALL LASAGNA

Steps:

• Slice thawed meatballs in half.
• Set aside.
• Spray 13 x 9 baking dish with oil spray.
• Spread 1 cup sauce evenly in bottom of dish.
• Place 3 uncooked noodles over sauce.
• Set aside.
• Place egg in 1-quart bowl and beat with whisk.
• Add ricotta cheese to egg and stir well to blend.
• Dollop half of ricotta mixture evenly over noodles.
• Top ricotta with half of the meatballs.
• Pour 1 1/2 cups sauce over meatballs and place 3 more uncooked noodles over them.
• Pour 1 1/2 cups of sauce over meatballs.
• Place 3 more noodles over meatballs and pour remaining sauce (about 2 cups) evenly on top, spreading evenly.
• Make sure all noodles are well coated with sauce.
• Spray a sheet of aluminum foil with oil spray, and cover lasagna tightly, oil side down.
• Bake 1 hour at 350ºF.
• Remove dish from oven, uncover.
• Spoon some sauce from edges over exposed top noodles.
• Sprinkle mozzarella and Parmesan cheeses evenly over top.
• Turn oven OFF and place dish, uncovered, in oven for 15 minutes more.
• Serve at once or remove lasana from oven and let rest (up to 15 minutes) until ready to serve.

MEATBALL LASAGNA

Steps:

• In large saucepan, combine first 10 ingredients. Bring to a boil. reduce heat, cover and simmer for 20 minutes, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions; drain. Crumble meatballs into sauce.
• In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 9X13 pan. Layer with 1/2 the noodles, ricotta mixture, meat sauce, mozzerella and parmesan cheeses. Repeat layers. Cover and bake at 350 for 45 minutes. Uncover, bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes befor serving.

BAKED MEATBALL LASAGNA

Steps:

• Meatballs:.
• In med bowl, combine the first ten ingredients; toss lightly to mix well. With teaspoon, shape mixture into 30 balls, each 3/4 inch in diameter.
• Sauce:.
• In hot oil in large, heavy skillet, brown meatballs; remove. Add the rest of the onions and garlic; saute 5 minutes.
• Add rest of sauce ingredients, with 1/2 c water and meatballs; stir to mix. Bring to boiling; reduce heat; simmer, uncovered, 1/2 hour, stirring occasionally.
• Heat oven to 350°F Grease a 13x9x2 inch baking dish. Cook lasagna as label directs. Drain; rinse in water.
• In a baking dish, layer half the ingredients: Lasagna, mozzarella, ricotta, tomato sauce with meatballs, parmesan cheese. Repeat. Bake 30-35 minutes. Makes 6 servings.

MEATBALL LASAGNA

Steps:

• Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pasta sauce and tomatoes. Reserve 1/2 cup tomato mixture. Stir meatballs and stir-fry vegetables into remaining tomato mixture.
• In medium bowl, mix ricotta cheese, egg and basil.
• Spoon reserved 1/2 cup tomato mixture over bottom of baking dish. Top with 4 noodles. Top with about half of the ricotta mixture and half of the meatball mixture. Layer with remaining 4 noodles, remaining ricotta mixture, 1 cup mozzarella cheese and remaining meatball mixture. Sprinkle with remaining 2 cups mozzarella cheese and the Parmesan cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Refrigerate 8 hours or overnight.
• Heat oven to 350°F. Bake covered lasagna 45 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly, edges are golden brown and cheese is melted. Let stand 10 minutes before cutting.

KITTENCAL'S MEATBALL LASAGNA

Steps:

• Set oven to 350°F.
• Grease a 13 x 9-inch baking dish (or a similar size pan with high sides).
• In a large bowl combine all filling ingredients until well blended (you may add in some salt to taste if desired, I use about 1/2 teaspoon seasoned salt).
• Spread about 1 to 1-1/4 cups pasta sauce in the bottom of the baking dish.
• Layer 4 cooked noodles lengthwise in the dish over the sauce.
• Place the tiny cooked meatballs over the sauce.
• Spoon about 3 cups pasta sauce over the meatballs, then sprinkle with about 1 cup mozzarella cheese (can use more cheese if desired).
• Arrange another 4 noodles over the top of the mozzarella cheese, then using your hands push the noodles down slightly .
• Spread the ricotta mixture over the noodles.
• Top with another 4 noodles, then remaining pasta sauce (make certain to cover the noodles completely with the sauce).
• Place the dish on a baking sheet to catch any spills (your pan will be VERY full).
• Bake covered for about 1 hour, or until hot and bubbly (the lasagna will be completely cooked when a knife inserted into the middle comes out very hot).
• Top with 1 cup mozzarella cheese (or more) then about 1/3 cup Parmesan cheese.
• Return to oven and bake uncovered for another 5 minutes or just to melt the cheese.
• Allow to stand for 15 or more minutes before slicing.