Mobile Menu

BelGioioso Lasagna with Ricotta & Meatballs

BelGioioso Lasagna with Ricotta & Meatballs

Ingredients

Tomato Sauce
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, freshly minced
  • 13 lbs fresh tomatoes, chopped
  • Fresh basil
  • Salt  

Meatballs
  • 1 lb. ground sirloin
  • ½ lb. bread soaked in milk
  • 2 eggs
  • 4 oz. BelGioioso Parmesan cheese, grated
  • Salt
  • Peanut oil

Lasagna
  • 16 oz BelGioioso Ricotta con Latte® cheese (drained) – to drain, place ricotta into a colander or cloth and refrigerate overnight.
  • Prepared tomato sauce
  • 1 lb Barilla lasagna (precooked)
  • Prepared Meatballs
  • 4 oz. BelGioioso Fresh Mozzarella cheese, cubed into small pieces
  • 8 oz. BelGioioso American Grana® cheese, grated

Directions

Tomato Sauce
Prepare the tomato sauce the day before, or use your favorite pre-made tomato sauce.

Heat olive oil and minced garlic until it just starts to brown, add the tomatoes and basil, stir and simmer until tomatoes are broken down. Pass through a food mill and add salt if needed.  Refrigerate until preparing lasagna.

Meatballs
Prepare the meatballs or use your favorite pre-made meatballs. If pre-made are too large, cut into quarters.

Combine the sirloin and bread together, then add the eggs and BelGioioso Parmesan and a little salt.  Make meatballs one inch round. Fry in a deep fryer with peanut oil until brown and drain on paper towel. Set aside.

Lasagna
Prepare the lasagna.

Drain the BelGioioso Ricotta con Latte® first, then mix it with a little tomato sauce. The sauce should be a pink-red color.
Assemble the lasagna starting with a layer of tomato sauce on the bottom of the pan. Layer lasagna noodles, BelGioioso Ricotta con Latte, meatballs and BelGioioso Fresh Mozzarella.  Top with a little tomato sauce and grated BelGioioso American Grana®.  Add another layer of sauce, noodles, ricotta and meatballs.  Do not put fresh mozzarella on top, it will burn.  Finish layer with tomato sauce and grated BelGioioso American Grana®.

Bake at 350°F for 40 minutes.

Ingredients

Tomato Sauce
  • ¼ cup extra virgin olive oil
  • 4 garlic cloves, freshly minced
  • 13 lbs fresh tomatoes, chopped
  • Fresh basil
  • Salt  

Meatballs
  • 1 lb. ground sirloin
  • ½ lb. bread soaked in milk
  • 2 eggs
  • 4 oz. BelGioioso Parmesan cheese, grated
  • Salt
  • Peanut oil

Lasagna
  • 16 oz BelGioioso Ricotta con Latte® cheese (drained) – to drain, place ricotta into a colander or cloth and refrigerate overnight.
  • Prepared tomato sauce
  • 1 lb Barilla lasagna (precooked)
  • Prepared Meatballs
  • 4 oz. BelGioioso Fresh Mozzarella cheese, cubed into small pieces
  • 8 oz. BelGioioso American Grana® cheese, grated

Related Products

Latest Recipes