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This is how my husband's family makes their lasagna, and we love it! Can be served with salad, and garlic bread.

1 1/2 boxes rigatoni
1 quart ricotta cheese
3/4 cup grated parmesan or Romano cheese
1 tsp salt
parsley flakes
2 eggs
2 balls part skim mozzarella cheese

Grease a large pan. Cook the noodles in 4 quarts water until tender. Drain. Mix the ricotta, parmesan (or Romano), salt, parsley flakes, and eggs thoroughly in a large bowl. Cut Mozzarella into thin slices. Layer the noodles alternately with ricotta mixture and mozzarella. When pan is half full, add some sauce. The final layer should be noodles. Pour the rest of the sauce over all and poke through the layers with a spoon handle to saturate the lasagna with the sauce. Reserve one cup of the sauce for pouring at the table.

Place the meatballs on top of the lasagna. Bake at 375 F. for 45 minutes, or until thoroughly heated. Remove from the oven and let it stand for about 10 minutes.


3 lbs hamburger
2 cups Italian bread crumbs
2 eggs
3/4 cup grated Parmesan
Water as needed to form meatballs


2 large cans tomato puree
2 Tbsp sugar
2 Tbsp oregano
2 Tbsp basil
garlic powder or minced garlic
onion salt
3/4 can of water

Combine all sauce ingredients in a large kettle Simmer about 2 hours, stirring occasionally until it thickens.

Combine all the ingredients for the meatballs, and with your hands, combine everything. Form into meatballs about 1" in diameter. Brown meatballs in frying pan or microwave to remove most of the fat from the meat. Pop into the sauce and simmer with the sauce for the final hour of cooking.