Meatball Lasagna

• lasagna noodles↗12
• shredded Fontina cheese↗2 cups
• grated parmesan cheese1⁄2 cup
• Meatballs
• lean ground beef↗1 1⁄2 lbs
• egg↗1
• dry breadcrumbs↗1⁄4 cup
• dried oregano↗3⁄4 teaspoon
• salt↗1⁄2 teaspoon
• black pepper↗1⁄2 teaspoon
• Tomato Sauce↗
• extra-virgin olive oil↗1 tablespoon
• onions, chopped↗2
• garlic cloves, minced↗4
• carrot, finely diced↗1
• stalk celery, diced↗1
• teaspoons Italian herb seasoning↗1 1⁄2
• teaspoon salt↗1⁄2
• teaspoon black pepper↗1⁄2
• cup tomato paste↗1⁄3
• (19 ounce) cans tomatoes↗2
• Bechamel Sauce
• tablespoons butter↗2
• cup all-purpose flour↗1⁄4
• cups milk↗2
• cup ricotta cheese↗1
• cup grated parmesan cheese1⁄3
• teaspoon salt↗1⁄2
• teaspoon pepper↗1⁄4
• teaspoon nutmeg↗1⁄4

Step-by-step instructions

1. 1

   Meatballs:: In a bowl, whisk together egg, bread crumbs, 1/4 cup water, oregano, salt and pepper; mix in beef.

2. 2

   Shape by rounded teaspoonfuls into balls. Bake on a foil-lined rimmed baking sheet in a 400°F (200°C) oven until no longer pink inside, about 12 minutes.

3. 3

   Tomato Sauce: Meanwhile, in a large saucepan, heat oil over medium heat; fry onions, garlic, carrot, celery, herb seasoning, and salt and pepper, stirring occasionally, until the onion is softened, about 5 minutes.

4. 4

   Add the tomato paste and tomatoes (presumably with the juice), breaking up with potato masher or some such thing, bring to a boil. Reduce heat and simmer for 45 minutes.

5. 5

   Add the meatballs; simmer until a spoon scraped across bottom of pan leaves a gap that fills in slowly, about 10 minutes.

6. 6

   Bechamel Sauce: Meanwhile, in separate saucepan, melt the butter over medium heat; whisk in flour and cook, whisking, for 1 minute.

7. 7

   Add the milk 1/2 cup at a time, whisking constantly. Keep whisking and cooking until bubbly and thickened, about 5 minutes. Whisk in ricotta, Parmesan, salt, pepper and nutmeg.

8. 8

   In large pot of boiling salted water, cook lasagna noodles until almost tender, 6 to 8 minutes. Drain and chill in cold water; arrange in single layer on a damp tea towel.

9. 9

   Without picking up any meatballs, spoon 1 cup of the tomato sauce into a 13- x 9-inch (3 L) glass baking dish. Top with one-third of the noodles; spread with one-third of the remaining sauce and meatballs, then half of the bechamel sauce. Starting with the noodles, repeat the layers once.

10. 10

    Top with remaining noodles; spread with the remaining meatball sauce. Sprinkle with Fontina and Parmesan cheeses.

11. 11

    Cover with foil; bake in 375°F (190°C) oven for 20 minutes. Uncover and bake until bubbly and golden brown, 20 to 25 minutes. Let stand for 10 minutes.