Fettuccine Meatball Lasagne

See full recipe on: Epicurious


3 tablespoons olive oil
1 medium onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon dried oregano, crumbled
2 (28-ounce) cans whole tomatoes in juice, drained, reserving juice, and finely chopped
1 tablespoon tomato paste
1 turkish or 1/2 california bay leaf
1 teaspoon salt
1 1/2 cups coarse fresh bread crumbs (from an italian or french loaf)
1/3 cup whole milk
1 pound meatloaf mix (1/3 pound each of ground pork, ground chuck, and ground veal)
2 garlic cloves, minced
1 ounce finely grated pecorino romano (1/2 cup)
1 large egg, lightly beaten
1/4 cup finely chopped fresh flat-leaf parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup vegetable oil
1 pound ricotta (preferably fresh)
1 large egg, lightly beaten
1 ounce finely grated pecorino romano (1/2 cup)
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
3/4 pound dried egg fettuccine
1/2 pound chilled fresh mozzarella, coarsely grated

Nutrition 8 servings

Per Serving % Daily Value
Calories 962
Fat 65g 100%
Carbs 58g 19%
Protein 37g 74%
Fiber 4g 19%
Cholesterol 182mg 60%
Sodium 1,332mg 55%


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