"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Patsy's Meatball Lasagna Recipe

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This recipe for Patsy's Meatball Lasagna, by , is from Falcon Park Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

AJ Kikumoto
Added: Friday, September 1, 2006


2 1/4 lbs. fresh 4" x 8" lasagna sheets
coarse salt
10 c. homemade or store-bought pasta sauce
1/2 recipe meatballs*
1 1/3 c. freshly grated pecorino romano cheese
1/4 c. chopped fresh basil leaves, plus more for garnish
2 lbs. sweet Italian sausage (about 8 links), broiled and thinly sliced
2 lbs. fresh mozzarella, cut into 1/2-inch cubes (about 2 1/4 c.)
2 c. fresh ricotta cheese
1 large egg

1. Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.
2. Preheat oven to 450. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.
3. Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.
4. In a medium bowl, toss to combine meatballs with 1/3 cup Pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
5. In the same bowl, toss sausages with 1/3 cup Pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
6. In a medium bowl, combine mozzarella with 1/3 cup Pecorino; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.
7. In a medium bowl, combine remaining 1/3 cup Pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.
8. Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.
9. Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an oven-proof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 to 170 on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.
Serves 10-12.

Personal Notes:
Personal Notes:
*Meatball recipe is under Main Courses: Beef, Pork and Lamb.
This will be the best lasagna you ever make! It takes some time, so make the meatballs one day, freeze some for a future spaghetti and meatballs meal, and then make the lasagna the next day. OR, just hammer it out in one long day. Make two and freeze one for the future. Great for company!!!!




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