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Homemade Meatball Lasagna

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 8
Calories: 605kcal


  • 9 ounces ground beef mince
  • 9 ounces ground pork mince
  • 2 garlic cloves crushed and chopped
  • 3 tbsp fresh flatleaf parsley finely chopped
  • 1 large egg beaten
  • Olive oil for frying
  • 2 tbsp butter
  • 5 tbsp plain flour
  • 1 pint milk
  • 2 bay leaves
  • 1 tbsp wholegrain mustard
  • ½ cup parmesan cheese grated
  • 1 cup good quality red wine
  • 1 medium onion finely chopped
  • 2 garlic cloves crushed and chopped
  • 1 jar passata 24 ounces
  • 1 tbsp tomato paste puree
  • 1 tbsp sugar
  • 1 teaspoon oregano
  • 2 handfuls of fresh basil
  • 13 ounces lasagna sheets fresh or dry
  • 2 cups mozzarella cheese grated
  • 1 cup ricotta


  • All ingredients ready? Let's begin!
  • Preheat the oven to 360°F.
  • To make the meatballs combine the mince, garlic, parsley, and egg and mix well by hand into a smooth paste.
  • Shape the meat mixture into golf size balls. The yield should be around 20 balls.
  • Dust the meatballs with flour and fry in a deep, large frying pan or skillet until golden brown on all sides. Drain meatballs on paper toweling.
  • Keep the skillet aside for cooking the tomato sauce.
  • Heat the butter and brown the flour in a medium saucepan, and stir gently.
  • Add the milk slowly while stirring to avoid clumping.
  • Add the bay leaves and bring to the boil.
  • Turn down the heat, simmer for 2 to 3 minutes while stirring.
  • Add the mustard, half the parmesan, and season to taste.
  • Continue simmering for 5 minutes, remove saucepan, and set aside.
  • Now let’s prepare the tomato sauce. Reheat the skillet, spoon off excess oil and fat from the meatballs.
  • At a medium temperature, add the onions and garlic.
  • Fry the onions until soft and translucent.
  • Stir in the tomato paste and cook for 5 minutes while stirring.
  • Throw in the wine and bring to the boil; continue stirring.
  • Add the passata and oregano and turn down the heat.
  • Simmer for 40 minutes or until the sauce starts to thicken.
  • Add sugar and additional seasoning, add the meatballs, continue simmering for 5 minutes, and set aside.
  • The layering is next, grease a 9 x 13-inch glass baking dish with softened butter. If preferred, leave out the butter, then proceed to the next step.
  • Spoon the tomato sauce into the baking dish covering the base of the dish entirely.
  • Place the first layer of lasagna sheets next, do not overlap the sheets. Trim them if necessary.
  • Spoon in another layer of the tomato sauce, and follow with a layer of white sauce.
  • Mix the ricotta and mozzarella cheese and scatter on top of the sauce. Add a second layer of lasagna sheets and repeat the process with the sauces and the cheese mix.
  • Put all the meatballs on the top, add the rest of the parmesan last.
  • Sprinkle with some smoked paprika sauce for an extra touch.
  • Place the dish into the preheated oven and bake for approximately 35 minutes or until the cheese starts bubbling.
  • Remove from the oven and garnish with the basil.
  • Enjoy your Homemade Meatball Lasagna!



Calories: 605kcal | Carbohydrates: 48g | Protein: 33g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 422mg | Potassium: 536mg | Fiber: 2g | Sugar: 7g | Vitamin A: 684IU | Vitamin C: 4mg | Calcium: 391mg | Iron: 3mg