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1
In a mixing bowl, stir together the beef, milk, parsley, salt, and pepper.
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2
Form into balls the size of olives.
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3
Heat 2 tablespoons of olive oil in a skillet and brown the meatballs in small batches.
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4
Remove from the pan as they brown and drain on paper towels.
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5
Set aside.
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6
In the same skillet, add the onion and garlic and saute until the onion is lightly browned.
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7
Then stir in the tomato puree and tomato paste.
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8
Simmer for 15 minutes.
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9
Bring 6 quarts of water to boil in a large pot.
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10
Add the meatballs to the tomato mixture and continue cooking for another 30 minutes.
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11
Meanwhile, liberally salt the boiling water and add the lasagna.
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12
Cook until al dente, about 10 minutes.
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13
Drain in colander.
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14
Preheat the oven to 375 degrees F.
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15
In a shallow ovenproof pan, roughly 13 by 9 by 2 inches, spread a thin layer of the sauce (no meatballs).
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16
Then spread a layer of overlapping lasagna 1 strip thick (don't let the strips run up the side of the dish).
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17
Cover that with mozzarella slices and then 5 tablespoons ricotta.
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18
Sprinkle with the Parmesan and then spread on 1/4 of the sauce and meatballs.
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19
Begin again with a layer of lasagna and continue as above until all the ingredients are used up, ending with the Parmesan.
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20
Bake for 30 to 35 minutes.
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21
If the cheese on top hasn't melted, run under the broiler briefly.
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22
Then let the dish rest at room temperature for a few minutes before serving.
