Grandma Guarnaschelli's Lasagna with Mini Meatballs

A family-style lasagna layered with tiny browned beef meatballs, creamy ricotta, and a garlicky tomato sauce.

Ingredients

• 1 pound lasagna noodles
• 1 1/2 pounds ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 1/2 cup grated Parmesan, plus more for layering
• 3 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 3 tablespoons olive oil
• 2 (28-ounce) cans crushed tomatoes
• 1 onion, finely diced
• 2 pounds whole-milk ricotta
• 1 pound fresh mozzarella, shredded
• Kosher salt and freshly ground black pepper

Directions

1. Mix the beef, breadcrumbs, egg, 1/2 cup Parmesan, half the garlic, parsley, salt, and pepper. Roll into small marble-size meatballs.
2. Heat 2 tablespoons oil in a skillet and brown the meatballs in batches; set aside.
3. In the same pan, soften the onion and remaining garlic in the last tablespoon of oil, add the crushed tomatoes, season, and simmer 20 minutes.
4. Cook the lasagna noodles in salted water until just shy of al dente; drain and lay flat.
5. Preheat the oven to 375 degrees F. Spread sauce in a baking dish, then layer noodles, ricotta, meatballs, mozzarella, Parmesan, and more sauce. Repeat, ending with sauce and mozzarella.
6. Cover with foil and bake 30 minutes, then uncover and bake until bubbling and browned, about 20 minutes more. Rest 15 minutes before cutting.

Notes

Adapted from Grandma Guarnaschelli’s lasagna with mini meatballs, an Alex Guarnaschelli family recipe.