Valentine's Day Meatball Lasagna

When pondering what to make for Valentine's Day Dinner, my Italiano friend, Kathleen suggested Meatball Lasagna.  Apparently, she had seen it on a cooking show, so, with only my own ideas in mind, I decided to give it a try!

Lasagna is one of those home-made, baked, gooey, indulgent and ta-die-for main dish meals that everyone loves.  My brother Bobby used to always request that I make it for his Birthday Dinner each year, and although he is no longer with us, I am sure he would've loved this new version.  So, try it out and see for yourself...you will not be sorry...Bon Appetito!

My "Meatbawls"

1/2 cup Italian Breadcrumbs
1 1/2 lbs. Ground Beef
2 eggs

3-4 cloves minced garlic
1 medium onion, finely minced
1 T ground oregano
2 T finely chopped Italian parsley
2 T chopped fresh basil

1 T onion powder
¼ cup finely grated Parmesan cheese
¼ cup finely grated Romano cheese
Salt and pepper (to taste)

 Directions:

• Preheat oven to 350 degrees.
• In a large mixing bowl, combine all ingredients and mix well.
• Shape meat mixture into large meatballs (approximately 2-3" across as you will need to slice them later)
• Place them on a foil-lined cookie sheet and bake for 20-30 minutes or until done.
• Remove from oven and let cool.  Once cool, place in fridge until ready to assemble the lasagna. 

Da Sawce:

2 T olive oil

1 medium onion, minced

3-4 cloves garlic, minced

3 26 oz.cans of Hunt's Tomato Sauce

(whatever flavor you choose)

1 T dried Oregano

1 Bay leaf

6-8 Lg Basil leaves, rolled up and cut into thin strips

2 T sugar

4 T Grated Parmesan Cheese

1/2 Cup Red Wine (optional)

Salt & pepper (to taste)

Directions:

• In a large sauce pot, saute onions and garlic in olive oil until translucent.
• Add remaining ingredients and let simmer for up to an hour.

Ricotta Filling:

1 32 oz. container of Ricotta Cheese

1/2 cup grated Parmesan / Romano Cheese

1 egg, beaten

4 Basil leaves, minced

4 cups of Shredded Mozzarella Cheese

1 box of Lasagana Noodles, cooked according to package directions

It's time to assemble! 

• Pre-heat oven to 375 degrees.
• In a baking dish (I prefer to use a disposable aluminum lasagna pan just to make it easy-breezy with clean-up!), ladel enough sauce on the bottom of the pan and then lay four lasagna noodles side-by-side.
• Spoon some more sauce on top of the noodles and then drop tablespoonsfuls of the Ricotta mixture along the noodles. (I usually space them out so there are 4 "globs" of the cheese on each noodle.)
• Slice the meatballs into about 1/4" rounds and place one on each "glob" of cheese.  (I also dipped each slice in the sauce before laying it on each layer)
• Sprinkle shredded mozzarella on top of everything.
• Lay four more noodles on top and continue layering the sauce, ricotta, meatballs and cheese until it is all used up.  
• Spoon more sauce on the top layer and then add the remaining shredded mozzarella.
• Take a sheet of aluminum foil and spray it with PAM cooking spray to prevent the cheese from sticking, then cover and bake the lasagna for 30 minutes.
• Uncover and bake an additional 15 minutes. 

A Valentine's Day Dinner would not be complete without dessert!  Kathleen baked her Italian Nanny's prized Cheesecake that is none other like I have ever tasted before! I always bragged about my Mom's and "Grandma-Up-The-Hill's" recipe, but I have to admit, this "recipt" as her Nanny had hand-written for her, is so decadent, yet not as sugary sweet as others I have tasted...thanks, Kathleen (AND Nanny Philemona!) for sharing!

Nanny Philemona Ramiccio's Italian Cheesecake "Recipt"

Crust:

2 packages of Graham Crackers, crushed

1/3 Cup Melted Butter

1/4 C Sugar

Mix all ingredients together and press into a springform pan.

Bottom Layer Filling:

1 Lb. Cream Cheese

3/4 Cup Sugar

2 Egg Whites

Beat the above ingredients together. Add the cream cheese mixture to the crust and bake in a 375 degree oven for 35 minutes. Let cool. 

Meanwhile, mix 1 pound of Sour Cream with 1/2 cup of sugar and two teaspoons of vanilla.  Once the cake is totally cooled, pour the sour cream mixture on top of the other layer and bake for an additional 10 minutes. Cool and refrigerate before serving.

Serve with frozen thawed strawberries on top, along with the juice.  Mama Mia...this cake is unique and the BEST!