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1
Preheat oven to 375 degrees F.
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2
In a mixing bowl, combine all ingredients.
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3
Roll meatballs into desired size and bake in preheated oven for about 15 minutes or until golden brown.
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4
For the lasagna, instead of rolling into desired size, spread mix out evenly on a sheet pan and bake.
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5
Break up the meat for lasagna.
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6
In a stock pot (or large cooking vessel) brown the ground beef.
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7
Add the celery/carrot/onion mix and cook for about 2 minutes.
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8
Add the tomatoes and the seasonings.
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9
Let simmer for 2 hours.
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10
Using a 1/2 hotel pan or medium to large baking dish, coat the bottom with a thin layer of meat sauce.
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11
Lay out 4 pieces of lasagna so they go up the side of the pan with an additional 3 to 4 inches hanging over the edge.
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12
Do the same in the other direction of the pan using pieces of pasta.
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13
Add another layer of meat sauce, followed by 1/2 of the meatball mix.
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14
Then top the meat with 1 pound of the ricotta cheese, 1 pound of mozzarella, and 1/4 cup of Romano.
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15
Add a layer of pasta and repeat to have 2 layers.
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16
Fold over the remaining pasta to cover the top.
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17
Top with meat sauce and place in preheated oven and bake until proper serving temperature is reached or top is golden brown.
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18
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
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19
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
