Carnevale Lasagna

Tomato & Ricotta Pesto
  • Mini Meatballs:
  • 1/2 lb lean ground beef
  • 1/2 lb lean ground pork
  • 1/2 cup bread crumbs
  • 1/4 cup finely chopped fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp milk
  • 1 egg
  • 1 clove garlic, minced
  • 1/4 tsp each salt and pepper
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  •  
  • Quick Skillet Tomato Sauce:
  • 1/4 cup Filippo Berio Extra Virgin Olive Oil
  • 1 onion, diced
  • 2 cloves garlic, thinly sliced
  • Pinch red chili flakes
  • 1 jar (24 oz) strained puréed tomatoes (passata)
  • 1/4 cup torn fresh basil
  • 1/4 tsp each salt and pepper
  •  
  • Assembly:
  • 12 oz fresh sheets lasagna (6 sheets)
  • 3/4 cup Filippo Berio Ricotta and Tomato Pesto
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 2 tbsp finely chopped fresh parsley
      • Mini Meatballs: Mix together beef, pork, bread crumbs, parsley, Parmesan, milk, egg, garlic, salt and pepper. Roll into 1/2-inch mini meatballs.
      • Heat oil in large skillet set over medium heat; cook meatballs in batches for 8 to 10 minutes or until browned and cooked through.
      • Quick Skillet Tomato Sauce: Heat oil in large skillet set over medium heat; cook onion, garlic and chili flakes for 3 to 5 minutes or until slightly softened. Stir in tomatoes, basil, salt and pepper; bring to simmer. Reduce heat to medium-low; cook for 10 to 15 minutes or until thickened slightly.
      • Assembly: Preheat oven to 400˚F. Ladle 1/2 cup tomato sauce into greased 13- x 9-inch baking dish. Place 2 lasagna sheets on top, trimming to fit if needed. Ladle one-third of the tomato sauce, 1/4 cup pesto and half of the meatballs over top. Sprinkle with 1/2 cup mozzarella and 1/4 cup Parmesan cheese. Repeat layers.
      • Place 2 more lasagna sheets over top. Layer remaining tomato sauce, pesto, mozzarella and Parmesan cheese over top.
      • Cover with foil; bake for 30 minutes. Remove foil; bake for 15 to 20 minutes or until golden brown and bubbling. Let stand for 10 minutes. Sprinkle with parsley before serving.

      Tip: Add a splash of red or white wine to the tomato sauce if desired.

    Prep Time

    25 min


    Inactive Time

    10 min


    Cook Time

    1 hr 10 min


    Total Time

    1 hr 45 min


    Servings

    8

     


    X

    Categories

    Dinners & Main Dishes

    Ingredient: Beef

    Cooking Method: Bake

    World Cuisine: Italian

    Product: Tomato & Ricotta Pesto

    MORE TO EXPLORE

    Join our community to receive recipes, culinary tips, and trends.
    View an example email

    No thanks, I am already a Subscriber

    * Required fields

    Facebook Pinterest YouTube