Kittencals Meatball Lasagna Recipes

KITTENCAL'S EASY LASAGNA

Steps:

• Grease a 13 x 9-inch baking pan.
• In a skillet cook the ground beef with onion until no longer pink; drain fat.
• Add in garlic (if using) and continue to cook until the meat is slightly browned (about 8 minutes).
• Add in pasta sauce; bring to a simmer over medium heat stirring.
• Reduce heat to low, cover and simmer for about 40-45 minutes or even a little longer stirring occasionally, and seasoning with salt and pepper towards the end of cooking time (if you are making ahead cool to room temperature cover and refrigerate for up to 2 days, heat the sauce on top of the stove or in the microwave until hot before using for the lasagna).
• Meanwhile in a bowl mix all the filling ingredients together until well combined (taste the mixture and if so desired you may add in more seasoned salt and black pepper to suit taste).
• TO ASSEMBLE; spread 1/3 meat sauce into the bottom of the dish, then place 3 uncooked noodles lengthwise on the sauce (if desired you may use another noodle at the end of the dish facing across but you will need to snap off a bit of the end to fit in the dish).
• Dollup then spread half the ricotta cheese mixture on top of the noodles leaving about 1-inch space from the edge of the dish (the cheese mixture does not have to cover the noodles completely).
• Repeat with 3 noodles, remaining cheese mixture, then 1/3 of the meat sauce.
• Top with remaining 3 noodles then remaining 1/3 meat sauce.
• Sprinkle 1 cup shredded mozzarella cheese on top then 1/3 cup Parmesan cheese.
• Using a small spoon drizzle the water all around the edges of the pan at the same time slightly pushing the edges of the lasagna inwards to make room for the water.
• Place onto a baking sheet to prevent any spills (your pan will be very full).
• Set oven to 350 degrees F (oven rack set to bottom position).
• Cover tightly with a double layer of foil and bake for 45 minutes.
• Uncover and bake an additional 10-15 minutes.
• Allow to stand for 20 minutes before serving.

KITTENCAL'S FOUR CHEESE LASAGNA

Steps:

• Prepare this sauce a day ahead.
• For the MEAT SAUCE; in a large heavy pot cook the sausage meat with crushed chili flakes and onion until the meat is lightly browned breaking up the meat while cooking; drain any fat from the sausage meat.
• Add in garlic, basil and oregano; cook stirring for about 3 minutes.
• Add in tomato paste; cook stirring with a wooden spoon for 2 minutes.
• Add in crushed tomatoes, tomato sauce, water, 1 tablespoon salt, black pepper and 1 tablespoon sugar; bring to a boil over medium heat, stirring constantly.
• Reduce the heat to low and simmer uncovered for about 2 hours stirring occasionally and adjusting the salt and sugar to taste.
• Cool sauce to room temperature and refrigerate overnight or up to 5 days.
• For the CHEESE FILLING; heat oil in a skillet over medium heat.
• Add in onion with dried Italian seasoning and saute until just lightly browned, about 4-5 minutes (adding in the fresh garlic after the last 2 minutes (do not brown the garlic).
• To the bowl add in ricotta cheese, Parmesan cheese, mozzarella cheese, soft cream cheese, eggs, seasoned salt and black pepper; mix well to combine (at this point you may cover and refrigerate for 24 hours).
• In a large pot of boiling salted water cook the lasagna noodles until they are just al dente (do not over cook the noodles as they will cook more in the oven, cooking time for the noodles should be a little less time than stated on the box).
• Carefully remove the noodles then place into a large bowl of very cold water, shake off any excess water before layering in the dish.
• Grease a large pan with high sides or a lasagna pan.
• TO ASSEMBLE; spread about 2-1/2 to 3 cups meat sauce evenly to cover the bottom of the pan (I just use 2 ladles full it will depend on the size pan that you use).
• Over the meat sauce, going lengthwise down the dish arrange 6 noodles overlapping slightly, then place 2 noodles at the end of the dish going the other way cutting off one end to fit in the dish.
• Spread HALF of the ricotta mixture over the noodles (the ricotta does not have to cover completely, it will depend on how large your pan is).
• Top the ricotta with a THIRD of the mozzarella slices, then spoon about 3 cups sauce over the slices.
• Repeat the layers using 8 noodles, remaining HALF of ricotta mixture, 1/3 of the mozzarella cheese slices and 3 cups sauce on the top of the cheese slices (do not add on the remaining mozzarella cheese until the end of baking).
• If your pan is very full then I advise to place onto a large baking sheet to catch any spills.
• Cover with foil and bake at 375°F for 1-1/2 hours or until the ricotta cheese mixture is set and firm and the lasagna is bubbling hot.
• Remove from oven and top with remaining mozzarella slices then 1/2 cup Parmesan cheese; return to oven and bake uncovered until the cheese is melted and bubbly (about 8 minutes).
• For easier slicing allow the lasagna to sit for about at 30 minutes even more.

MEATBALL LASAGNA

Steps:

• Meatballs:: In a bowl, whisk together egg, bread crumbs, 1/4 cup water, oregano, salt and pepper; mix in beef.
• Shape by rounded teaspoonfuls into balls. Bake on a foil-lined rimmed baking sheet in a 400°F (200°C) oven until no longer pink inside, about 12 minutes.
• Tomato Sauce: Meanwhile, in a large saucepan, heat oil over medium heat; fry onions, garlic, carrot, celery, herb seasoning, and salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.
• Add the tomato paste and tomatoes (presumably with the juice), breaking up with potato masher or some such thing, bring to a boil. Reduce heat and simmer for 45 minutes.
• Add the meatballs; simmer until a spoon scraped across bottom of pan leaves a gap that fills in slowly, about 10 minutes.
• Bechamel Sauce: Meanwhile, in separate saucepan, melt the butter over medium heat; whisk in flour and cook, whisking, for 1 minute.
• Add the milk 1/2 cup at a time, whisking constantly. Keep whisking and cooking until bubbly and thickened, about 5 minutes. Whisk in ricotta, Parmesan, salt, pepper and nutmeg.
• In large pot of boiling salted water, cook lasagna noodles until almost tender, 6 to 8 minutes. Drain and chill in cold water; arrange in single layer on a damp tea towel.
• Without picking up any meatballs, spoon 1 cup of the tomato sauce into a 13- x 9-inch (3 L) glass baking dish. Top with one-third of the noodles; spread with one-third of the remaining sauce and meatballs, then half of the bechamel sauce. Starting with the noodles, repeat the layers once.
• Top with remaining noodles; spread with the remaining meatball sauce. Sprinkle with Fontina and Parmesan cheeses.
• Cover with foil; bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and golden brown, 20 to 25 minutes. Let stand for 10 minutes.

KITTENCAL'S ITALIAN MELT-IN-YOUR-MOUTH MEATBALLS

Steps:

• Mix all ingredients together in a large bowl.
• Shape into small meatballs (at this point you can place on a jelly-roll/baking sheet and freeze to use later, or cover with plastic wrap refrigerate up to 24 hours before using).
• Drop the meatballs into simmering pasta sauce, do not stir for at least 20 minutes or you will risk breaking the meatballs.
• Continue cooking in the simmering sauce for another 20 minutes (depending on how fast your sauce is simmering 40 minutes total should fully cook the meatballs).
• After the 40 minutes cooking time continue cooking your sauce with the meatballs in for as long as desired.
• **note** you may also bake the meatballs at 350 degrees F for 25 minutes or until cooked through.

KITTENCAL'S ITALIAN TOMATO PASTA SAUCE AND PARMESAN MEATBALLS

Steps:

• Prepare the meatball recipe as directed on the recipe; transfer to a plate cover with plastic wrap and refrigerate until ready to use (the meatballs may be prepared up to 1 day in advance).
• Drain the diced tomatoes over a strainer.
• Coat bottom of large heavy-bottomed pot with olive oil, heat over medium heat.
• Saute onion with bay leaf, oregano, basil, salt, black pepper and crushed chili peppers for about 5-7 minutes or until the onions are transparent.
• Add in fresh garlic; cook stirring for 2 minutes.
• Add the tomato paste;mix and stir for about 2 minutes or until well combined with the onion mixture.
• Add in the wine; stir well to combine.
• Add the 2 cans crushed tomatoes (can use 3 cans if you are freezing some sauce) and the drained diced tomatoes, stir and bring to a light boil; boil for 5-8 minutes then reduce heat to low.
• Add in uncooked meatballs to the sauce (if you are adding the meatballs uncooked do not stir for 30 minutes or you may run the risk of them falling apart in the simmering sauce).
• Simmer uncovered on low heat for about 3-5 hours (the longer you simmer uncovered the thicker and richer your sauce will be so don't be afraid to simmer even 6 hours!) adding more salt if desired.
• Skim off any fat that might gather on top of sauce.
• Allow to cool to room temperature then refrigerate (with the meatballs in the sauce) a minimum of 1 day or up to 4 days before using.
• Use as much as desired then freeze the rest for another meal, just reheat the sauce on top of the stove or heat in microwave (this will freeze well for up to 6 months).
• Note: if desired, you can bake the meatballs in the oven before adding to the sauce.