Lasagna with Fettuccine, Meatballs, Tomatoes, and Cheese
Pasta and Pizza | Italian cuisine
⏳ Time
2 hours 15 minutes
🥕 Ingredients
19
🍽️ Servings
8
Description
The tomato sauce can be made in advance and stored in the refrigerator for up to 3 days.
Ingredients
- Fettuccine Pasta - 14.1 oz
- Olive Oil - 3 tablespoons
- Garlic - 5 cloves
- Onion - 1 head
- Oregano - ½ tablespoon
- Passata Tomato Sauce - 1 tablespoon
- Bay leaf - 1 piece
- Canned Tomatoes (Pelati) - 1 can
- Salt - to taste
- White bread - 1½ pieces
- Milk - 0.3 cups
- Ground meat - 15.9 oz
- Grated Pecorino Pepato Cheese - 3.5 oz
- Chopped Sage Leaves - ½ cup
- Chicken Egg - 2 pieces
- Ground Black Pepper - ¼ teaspoon
- Vegetable Oil - 1 cup
- Ricotta cheese - 15.9 oz
- Melted Cheese - 7.9 oz
Step by Step guide
Step 1
For the tomato sauce, heat 3 tablespoons of olive oil over medium heat and sauté the finely chopped onion until golden (about 6 minutes). Then add 3 crushed garlic cloves, dried oregano, and sauté for 1 minute. Next, add the crushed tomatoes (without juice), tomato paste, bay leaf, salt (1 teaspoon), and cook, stirring occasionally, until thickened (30-35 minutes).
Step 2
Meanwhile, soak the bread in milk for 10 minutes. Then add the ground meat, 2 garlic cloves, grated pecorino (½ cup), lightly beaten egg, parsley (¼ cup), salt (½ teaspoon), and pepper (¼ teaspoon) to the bowl with the bread. Mix by hand until well combined and shape into small meatballs (½ teaspoon of mixture per meatball). You should get about 135 meatballs.
Step 3
In a heavy saucepan, heat vegetable oil over medium heat and fry the meatballs in 5 batches. Fry each batch for 2 minutes and transfer to a paper towel using a slotted spoon.
Step 4
Mix the ricotta with 1 beaten egg, grated pecorino (½ cup), parsley (¼ cup), and salt (¼ teaspoon).
Step 5
Cook the pasta in boiling salted water (6 liters) with salt (2 teaspoons). Cook for 1 minute less than indicated on the package, drain in a colander, and rinse under cold running water.
Step 6
In a glass or ceramic baking dish (approximately 26x18 cm), spread 2 cups of tomato sauce. Top with ⅓ of the fettuccine, then add all the meatballs, another layer of tomato sauce (2 cups), and a third of the fettuccine. On the second layer of pasta, spread all the ricotta mixture with pecorino and parsley, then add the third layer of fettuccine and the remaining tomato sauce.
Step 7
Sprinkle the contents of the baking dish evenly with grated mozzarella, cover with foil, and place in an oven preheated to 392°F. Bake on the middle rack for 10 minutes. Then remove the foil and bake for another 20 minutes.
Step 8
Before serving, let cool (about 20 minutes).
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