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Patsy's Meatball Lasagna

  • servings: 12

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Ingredients

  • 2 1/4 pounds (4 inches by 8 inches) fresh lasagna sheets
  • Coarse salt
  • 10 cups homemade or store-bought pasta sauce
  • 1/2 recipe Meatballs for Patsy's Meatball Lasagna
  • 1 1/3 cups freshly grated pecorino Romano cheese
  • 1/4 cup chopped fresh basil leaves, plus more for garnish
  • 2 pounds (about 8 links) sweet Italian sausage, broiled and thinly sliced
  • 2 pounds fresh mozzarella, cut into 1/2-inch cubes (about 2 1/4 cups)
  • 2 cups fresh ricotta cheese
  • 1 large egg

Directions

  1. Step 1

    Bring a large pot of water to a boil; season with salt. Add lasagna sheets, and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.

  2. Step 2

    Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.

  3. Step 3

    Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.

  4. Step 4

    In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.

  5. Step 5

    In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.

  6. Step 6

    In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.

  7. Step 7

    In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.

  8. Step 8

    Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.

  9. Step 9

    Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes. Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.

Source
The Martha Stewart Show, March Winter/Spring 2006

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Reviews (9)

  • hilary9999 25 May, 2012

    I have made this recipe several time....it is labor intensive but worth it! If you have the time, make the meatballs but plan on making them a day before you put all the ingredients together!

  • atlhomie 20 Nov, 2008

    We went to Patsy's while in NYC. Sal made us the lasagna - we met his wife and children as they had just attended a Broadway show. We told him we were making this when we all gather over t-giving weekend. I am serving 16 and will start with lasagna and salad - then pork roast with apples and roasted vegetables.
    Everyone is getting small portions - I will let you know how it turns out.

  • DaniellaDiniz 13 Aug, 2008

    Can I freeze the lasagna??
    If yes, Would it be before or after it is baked?

  • DaniellaDiniz 13 Aug, 2008

    Can I freeze the lasagna??
    If yes, Would it be before or after it is baked?

  • trudibella 25 Jul, 2008

    Do I have to use the water bath and the damp clothe? Will it still turn out ok?

  • Johnanddominick 2 May, 2008

    He buys his sausage from T and F pork Store in Valley Stream Long Island. Its the best, Im there every Sat

  • 11hannah 7 Apr, 2008

    I have made this twi ce and people love it. It takes a little extra work with the towel and all, but so worth it, as your noodles are never crisp. Even if you are making the meatballs instead of purchasing already made, it will win any crowd over, and you do have enough to share

  • BRADLEYT2 27 Feb, 2008

    This is the best lasagna that I have ever made and it is so easy and a lot of leftovers and that makes it even better.

  • esther 5 Nov, 2007

    has anyone made this? i need help.