Lasagna with Herbed Meatballs, Tomato Sauce, and Mozzarella

Name: Lasagna with Herbed Meatballs, Tomato Sauce, and Mozzarella
Yield: Serves 8
Cuisine: Italian
Ingredients: 1 pound, ground beef; 2 , large eggs, lightly beaten; 1/3 cup, minced fresh basil leaves, or minced parsley leaves; 1/2 cup, grated Parmesan cheese or Pecorino Romano (2 ounces); 1/2 cup, plain dried bread crumbs; 1 teaspoon, table salt; 1/2 teaspoon, ground black pepper; , olive oil; 3 tablespoons, olive oil; 2 medium cloves, garlic, minced; 1 (28-ounce) can, crushed tomatoes; 2 tablespoons, minced fresh basil leaves or minced parsley leaves; , Salt and ground black pepper; 1 tablespoon, table salt; 1 pound, lasagna noodles (18 noodles); 1 pound, mozzarella cheese, shredded; 1 cup, grated Parmesan cheese (4 ounces), or grated Pecorino Romano

3 comments

Appears in Cook's Illustrated November/December 1994

Starting from the premise that less sauce and more pasta is better, we devise a recipe with classic tastes but without the backbreaking labor.

SERVES8

TIME2½ hours, plus 1 hour draining

WHY THIS RECIPE WORKS

While developing our quicker lasagna recipe, we realized that ricotta, even when mixed with eggs, was responsible for making the lasagna watery and messy. We found that mozzarella provided more than enough creaminess, and its stringiness bo...

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