Lasagna with Mini Meatballs

Tomato Sauce

• 1 yellow onion — minced
• 2 cloves garlic cloves — mashed & minced
• 4 tablespoons olive oil — divided
• 1 can San Marzano tomatoes — 28 oz, crushed
• 2 cans tomato paste — 6 oz each
• ½ cup water
• 2 tablespoons Italian seasoning blend
• 1 teaspoon salt (optional) — plus more for pasta water and to taste

Mini Meatballs

• 1 pound ground beef chuck
• ½ pound lean ground pork
• ¼ cup fresh parsley — chopped
• 2 eggs
• ½ cup bread crumbs
• 2 tablespoons Parmesan cheese — grated
• ⅛ teaspoon black pepper
• 1 teaspoon salt

Lasagna Layers

• 16 oz lasagna noodles
• 16 oz ricotta cheese — or creamed cottage cheese
• 8 oz mozzarella cheese — shredded
• 1 cup Parmesan cheese — grated, divided

1. Make the Sauce: Heat 2 tablespoons olive oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook 5–7 minutes, stirring occasionally, until softened and lightly golden. Add the garlic and cook about 30 seconds, just until fragrant. Stir in the crushed tomatoes, tomato paste, water, Italian seasoning blend, and salt. Bring to a gentle simmer, partially cover, and reduce the heat to low. Cook 45–60 minutes, stirring every 10–15 minutes, until the sauce is thick but still easy to spread. Add a small splash of water if it becomes too stiff.1 onion, 2 garlic cloves, 2 tbsp olive oil, 28 oz crushed tomatoes, 12 oz tomato paste, ½ cup water, 2 tbsp Italian seasoning blend, 1 tsp salt
2. Prepare the Meatballs: Combine the ground beef, pork, parsley, eggs, bread crumbs, Parmesan cheese, salt, and black pepper in a large mixing bowl. Mix gently just until the ingredients are evenly distributed. Roll into 45–50 meatballs, about 1 inch across.16 oz ground beef, 8 oz pork, ¼ cup parsley, 2 eggs, ½ cup bread crumbs, 2 tbsp Parmesan, 1 tsp salt, ⅛ tsp pepper
3. Brown and Simmer the Meatballs: Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Brown the meatballs in batches for 4–6 minutes, turning as needed so several sides develop color. Transfer each batch to the simmering sauce. After all the meatballs have been added, simmer gently for 15 minutes, or until the meatballs are cooked through and reach 160°F in the center.2 tbsp olive oil, meatballs, tomato sauce
4. Cook the Noodles: Bring a large pot of salted water to a boil. Cook the lasagna noodles about 2 minutes less than the full package time, until flexible but still slightly firm. Drain in a colander and lay the noodles flat on clean kitchen towels so they do not stick together or tear.16 oz lasagna noodles, salt for pasta water
5. Assemble the Lasagna: Preheat the oven to 375°F. Set a deep 13x9-inch baking dish on a rimmed baking sheet. Spread a thin layer of sauce without meatballs across the bottom of the dish. Arrange a single layer of noodles over the sauce. Top with one-third of the ricotta, ¼ cup Parmesan, one-third of the meatballs, and enough sauce to cover the layer lightly. Repeat twice more. Finish with a final layer of noodles, the remaining sauce, mozzarella, and the remaining ¼ cup Parmesan.tomato sauce, meatballs, 16 oz lasagna noodles, 16 oz ricotta, 1 cup Parmesan, 8 oz mozzarella
6. Bake: Cover the baking dish loosely with aluminum foil and bake for 30 minutes. Remove the foil and continue baking 15–20 minutes, until the cheese is golden, the sauce is bubbling around the edges and near the center, and the middle reaches 165°F.
7. Rest Before Serving: Transfer the baking dish to a heat-safe surface and let the lasagna stand for 20 minutes before cutting. This allows the sauce and cheese to settle so the layers hold together more cleanly.