Back to Patsy’s Meatball Lasagna All Reviews for Patsy’s Meatball Lasagna - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary Servings: 12 1123_recipe_meatlasagna.jpg

Ingredients Ingredient Checklist 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

Gallery Read the full recipe after the video.

Recipe Summary Servings: 12 1123_recipe_meatlasagna.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

1123_recipe_meatlasagna.jpg

1123_recipe_meatlasagna.jpg

Ingredients

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

Reviews (7)

 Add Rating & Review     34 Ratings   5 star values:        13    4 star values:        10    3 star values:        7    2 star values:        2    1 star values:        2

Reviews (7)

Add Rating & Review     34 Ratings   5 star values:        13    4 star values:        10    3 star values:        7    2 star values:        2    1 star values:        2

Add Rating & Review

34 Ratings 5 star values: 13 4 star values: 10 3 star values: 7 2 star values: 2 1 star values: 2

34 Ratings 5 star values: 13 4 star values: 10 3 star values: 7 2 star values: 2 1 star values: 2

34 Ratings 5 star values: 13 4 star values: 10 3 star values: 7 2 star values: 2 1 star values: 2

  • 5 star values: 13 4 star values: 10 3 star values: 7 2 star values: 2 1 star values: 2

    Martha Stewart Member     Rating: Unrated       05/25/2012   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!  

Martha Stewart Member     Rating: Unrated       11/20/2008   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.  

Martha Stewart Member     Rating: Unrated       08/13/2008   Can I freeze the lasagna?? If yes, Would it be before or after it is baked?  

Martha Stewart Member     Rating: Unrated       07/25/2008   Do I have to use the water bath and the damp clothe? Will it still turn out ok?  

Martha Stewart Member     Rating: Unrated       05/02/2008   He buys his sausage from T and F pork Store in Valley Stream Long Island. Its the best, Im there every Sat  

Martha Stewart Member     Rating: Unrated       04/07/2008   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  

Martha Stewart Member     Rating: Unrated       02/27/2008   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.

    Martha Stewart Member

    Rating: Unrated 05/25/2012

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!

Rating: Unrated

Rating: Unrated 11/20/2008

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.

Rating: Unrated 08/13/2008

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

Rating: Unrated 07/25/2008

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

Rating: Unrated 05/02/2008

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

Rating: Unrated 04/07/2008

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

Rating: Unrated 02/27/2008

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.

All Reviews for Patsy’s Meatball Lasagna

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Patsy’s Meatball Lasagna

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest