McCall's Baked Lasagna

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#2813

Layers of pasta meet tasty meatballs in this baked lasagna, topped with mozzarella and rich Parmesan cheese, perfect for feeding a crowd.

serves/makes:

ready in:
2-5 hrs

2 reviews

ingredients

Meatballs
1/2 pound ground beef
1/4 pound ground veal
2 tablespoons chopped onion
1 clove garlic, crushed
2 tablespoons chopped parsley
1 teaspoon dried oregano
3/4 teaspoon salt
1 dash black pepper
2 tablespoons grated Parmesan cheese
1 egg

Tomato Sauce
1/4 cup olive or salad oil
1/4 cup chopped onion
1 clove garlic, crushed
1 can (1 pound, 12 ounce size) whole tomatoes, undrained
2 cans (6 ounce size) tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 tablespoon sugar
2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 package (1 pound size) lasagna
1 pound Mozzarella cheese, diced
1 pound ricotta cheese
1 cup grated Parmesan cheese

directions

For Meatballs: In medium bowl, combine all ingredients; toss lightly to mix well. With teaspoon, shape mixture into 30 balls, each 3/4 inch in diameter.

For Sauce: In hot oil in large, heavy skillet, brown meatballs; remove. Add onions, garlic; saute 5 minutes.

Add rest of sauce ingredients, with 1/2 cup water and meatballs; stir to mix. Bring to boiling; reduce heat. Simmer, uncovered, for 1-1/2 hours, stirring occasionally.

Heat oven to 350 degrees F. Grease a 13 x 9 x 2 inch baking dish. Cook lasagna as label directs. Drain; rinse in water.

In baking dish, layer half the ingredients: Lasagna, mozzarella, ricotta, tomato sauce with meatballs, Parmesan cheese. Repeat.

Bake for 30 to 35 minutes.

added by

smhome2

nutrition data

Nutritional data has not been calculated yet.

reviews & comments

Bj REVIEW:
March 8, 2020

Been using the sauce recipe from McCalls since 1975...excellent!
SallyD REVIEW:
December 19, 2015

I have used this same recipe for 40 years. It is wonderful and my family loves it.

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