Prep Time: 65 minutes
Cook Time: 20-25 minutes
Rest Time: 5 minutes
Grade: A-
Make Again: Yes
Recipe Source: Best International Recipe
This recipe calls for making tiny meatballs (with a scant teaspoon of meat.) The first time I made this, I made the meatballs a little too big, which made the structure of the lasagna a little bit of a problem. I also felt like there wasn't enough tomato sauce. Overall, though, I loved it, so I decided to make this again for Christmas Eve dinner with my family.
I made one with beef and one with Turkey. I also made more sauce (50% more.) I made the meatballs a little smaller, althouth probably still a tiny bit bigger than a teaspoon. No doubt, it is tedious to roll the meatballs, but this is a great dish to make ahead, so it was done the day before the dinner, when I was less stressed. (I had some help with this, thankfully.)
The beef version was better than the turkey. The first time I did this, I used turkey and liked it, but this time I used Trader Joe's Turkey, instead of Jenni-O. I'm not sure why, but I just didn't love the flavor of the TJ turkey in this. I had added some oregano and red pepper to the turkey the first time, and forgot that this time, so maybe that was my problem.
In the end, this is a keeper recipe for me, since lasagna can be made ahead of time, and makes great leftovers.
2 comments:
What type of cheese does this recipe use?
Hi Pmom,
It uses both mozzarella and Parmesan cheeses. A lot. I think 1 lb of mozzarella and 4 oz of Parm. I used less of both the first time I made it and it turned out fine, although I had to be careful spreading it out. I used closer to the full amounts for my Christmas Eve dinner since I wanted to make sure it was especially good.
Post a Comment