Lasagna with Meatballs

“The history of the name of these noodles is actually quite interesting. “Lasagna” is derived from the Greek lasanon, which means “chamber pot.” The Romans borrowed the word to refer to cooking pots of a similar shape, and eventually the word came to be used to refer to the noodles which were traditionally layered in a lasanum, a Roman lasagna dish. Many people are unaware of the humble origins of the name for this popular Italian food, which means that you can trot it out at your next dinner party and look impressive.”


1 onions
1/4 cup Olive oil
2oo g sausages
500 g of hamburger meat (halved 250 g each. Reserve half for Ragu` and half for meatballs.)
1/2 cup red wine
2 28 ounce cans of tomato sauce or 700 ml Tomato sauce.  (reserve 1/3 cup sauce to use with ricotta or cottage cheese)
2/3 cup water
2 tsp salt
1/3 cup milk
1 box Barilla Lasagna Pasta Sheets
1/3 cup canola oil
1 garlic clove minced
1/2 Tablespoon chopped parsley
Reserved 1/3 cup tomato sauce
250 g ricotta or cottage cheese
200 g mozzarella sliced
Parmesan cheese
DIRECTIONS: Preheat oven to 375 F or 190 C.

In a large pan over medium heat saute` onion in olive oil for 5 minutes. Add ground sausage and 250 g. of hamburger meat. Working quickly with a wooden spoon break apart the the meats until they resemble meat crumbs about 4 minutes. Add wine, allow to come to vapor, 1 minute.  Add Tomato sauce with 2/3 cup water, 1/3 cup milk and salt to taste. Reduce heat to simmer and cover. Stir occassionally, for 10 minutes.

Prepare the meat balls.
In a seperate pan, warm canola oil over low heat. Then quickly start meatballs. In a bowl, add250 g hamburger meat, garlic and parsley working with hands to ensure all ingredients are well combined.
Shape into meatballs the size of a cherry and fry in oil until outerside is slightly hard. (5 minutes)

Ricotta and Sauce
Mix the ricotta with a ladle of sauce ‘Working with a fork combine sauce and ricotta until creamy (1 minute)
Assembling Pasta Layers for Lasagna
In a deep roasting pan, pour three ladles of sauce to thoroughly cover the bottom of pan.
Place a layer of pasta add three ladles of meat sauce.
Place a layer of pasta. Then spread the ricotta.
Place a layer of pasta, then three more  ladles of meat sauce, add the diced mozzarella.
Place a layer of pasta layer with three ladles of sauce, add meat balls as well.
Place a layer of pasta and four ladles of sauce.
Top off with mozzarella slices and Parmesan Cheese
Lightly Cover pan with aluminum foil, leaving space between cheese and foil.
Bake in preheated oven for about 20 minutes. Remove foil and allow to bake for another 10 minutes.

Remove from oven, let stand for twenty minutes so that ‘everything is’ congeals’ a bit before dividing into the portions.

History of Lasagna