“A mouthful of deliciousness” is how this lasagna was described after I was asked to make it for an event. Yes I was very happy, grateful and humbled. No idea why I’ve taken so long to create this post but here we are and I hope that you enjoy it.
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This lasagna is the perfect dish for a Sunday lunch so if you love pasta and eat meat you are going to love this recipe! Store bought good quality lasagna was used here, there are many variations you just have to find the one that you prefer. Also, making the sauce in advance helps speed things up if you feel it may be too much.
This recipe needs meatballs so you can either use a store bought packet of mini meatballs or you can make your own. You will find a basic saucy meatball recipe here that’s dairy and carb free all you have to do is roll them smaller to make mini ones.
Rub your hands in oil before rolling the meatballs. Keeps them moist and prevents sticking.
Meatballs and Tomato Sauce Lasagna
- 500 grams lasagna (1 standard size pkt)
- 600 grams meatballs (prepacked or homemade)
- 2 cans chopped tomato
- 1 tbsp vegetable oil
- 4 boiled eggs (sliced)
- 300 grams bacon bits
- 70 grams tomato paste (small can)
- 1 chopped green onion
- 2 garlic cloves finely chopped
- 1 tsp salt
- 1 tsp dried sweet basil
- 1 tsp dried oregano
- 1.5 cups cheese (any or a mix of different kinds)
- Heat the oil in a pan, add onion, garlic and cook for about a minute.
- Add the canned tomato and drop a little water into the can, swirl and pour it into the tomato sauce.
- Let the sauce simmer for at least 15 minutes.
- Add spices, tomato paste, salt and a dash more water and continue cooking for another 10 minutes or until the sauce has thickened.
- Fry the chopped bacon and rest on kitchen towel paper,
- Meanwhile boil the kettle filled with water for the lasagna. Get a large pot out and when your bacon is done use that plate to keep the boiled water on simmer while you dip the lasagna sheets in and out.
- Add a pinch of salt into the simmering water and drop the lasagna sheets into the water. Remove them after 2 minutes and transfer into a colander. Add only 3 or so sheets at a time to prevent them sticking together,
LAYERING & BAKING THE LASAGNA
- Prepare an oven tray by starting with a little tomato sauce on the pan.
Create layers with the red sauce, lasagna sheets, red sauce again, eggs, bacon, meatballs, white sauce. Keep alternating and finish off the white sauce or whichever you have left. Bake the lasagna for about 40 minutes at 180 degrees or until the top turns golden brown.