How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Patsy'S Meatball Lasagna?

You need 10 ingredients. The key ingredients include: 2 1/4 lbs fresh lasagna sheets (4 by 8 inch ), coarse salt, 10 cups pasta sauce (homemade or store-bought), 3 cups meatballs (1/2 recipe meatballs for Patsy), and more.

Is Patsy'S Meatball Lasagna suitable as pasta & noodles?

Yes, Patsy'S Meatball Lasagna falls under the Pasta & Noodles category and is a great choice for this type of meal.

How do I store leftover Patsy'S Meatball Lasagna?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Patsy'S Meatball Lasagna Recipe

Name: Patsy'S Meatball Lasagna
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/4 lbs fresh lasagna sheets (4 by 8 inch ); coarse salt; 10 cups pasta sauce (homemade or store-bought); 3 cups meatballs (1/2 recipe meatballs for Patsy); 1 1/3 cups freshly grated pecorino romano cheese; 1/4 cup chopped fresh basil leaf, plus more for garnish; 2 lbs sweet Italian sausage, broiled and thinly sliced; 2 lbs fresh mozzarella cheese, cut into 1/2-inch cubes (about 2 1/4 cups); 2 cups fresh ricotta cheese; 1 large egg

1

Bring a large pot of water to a boil; season with salt. Add lasagna sheets and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.

2

Preheat oven to 450 degrees.

3

Pour 1 cup sauce into a shallow baking dish; set aside.

4

Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.

5

Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish.

6

Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge.

7

Repeat with remaining 3 cut sheets and corners.

8

Line edges of pan in the same manner using full-size sheets dipped lengthwise.

9

Finish lining the bottom of the pan with 2 full sheets.

10

In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish.

11

Pour over 1 cup sauce, and cover with 2 lasagna sheets.

12

In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish.

13

Pour over 1 cup sauce, and cover with 2 lasagna sheets.

14

In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish.

15

Pour over 1 cup sauce, and cover with 2 lasagna sheets.

16

In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish.

17

Top with 1 cup sauce.

18

Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.

19

Cover lasagna with a clean, damp kitchen towel.

20

Double-wrap baking dish in aluminum foil.

21

Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water.

22

Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes.

23

Remove from oven; let stand 15 minutes before serving.

24

Garnish with remaining basil, and serve with remaining sauce, if desired.

Patsy'S Meatball Lasagna

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