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1
Meatballs:
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2
Add the beef, veal, onion, garlic, oregano, parsley, salt, pepper, parsley and egg to a medium bowl.
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3
Mix all ingredients well with a wooden spoon or using your hands.
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4
Using a teaspoon, shape the mixture into about 30 meatballs, each about 3/4 inch in diameter.
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5
Heat oil in a large high side skillet (or dutch oven) over medium high heat.
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6
Add meatballs and brown in two or three batches and brown until cooked through, about 5 minutes.
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7
Remove to paper toweling and set aside.
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8
Tomato sauce:
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9
Add the onions to the skillet and saute for about 5 minutes then add the garlic and saute another minute.
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10
Add the remaining sauce ingredients.
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11
Tomatoes, tomato paste, oregano, basil, sugar, salt, black pepper and garlic powder and 1/2 cup of water.
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12
Bring to the boil, reduce heat and simmer uncovered, stirring occasionally for about 1 1/2 hours.
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13
Add the meatballs and remove from heat.
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14
Pre-heat oven to 350F (180C).
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15
Grease a 13 by 9 baking dish.
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16
Cook lasagna noodles according to package directions, drain and rinse.
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17
In the prepared baking dish layer 1/2 of the ingredients in the following order: Lasagna noodles, mozzarella cheese, ricotta, tomato sauce & meatballs and Parmesan cheese.
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18
Repeat with the remaining ingredients.
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19
Bake for 30 to 35 minutes.
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20
Let rest a few minutes and serve.
