This meatball-studded lasagna is adapted from one originally made by Giorgio Furioso’s mother, Anna. Giorgio Furioso is the proprietor of Oregon’s Furioso Vineyards, so there’s no surprise that he knows what creates a special dish. The original recipe was handed down for five generations and now Anna’s grandchildren carry on the tradition of making it. It uses hard-boiled eggs to add richness to the cheese filling without resorting to heavy béchamel, which makes the lasagna lighter and perfect for pairing with a light-bodied red like Pinot Noir. It’s a comforting crowd-pleaser worthy of special occasion status when served with a bottle of Furioso’s Anna Pinot Noir.
Meatball-Studded Lasagna
This meatball-studded lasagna was handed down for five generations. It uses hard-boiled eggs to add richness to the cheese filling without resorting to heavy béchamel, which makes for a lighter lasagna.
Ingredients
Tomato Sauce
- 1 28-oz can whole peeled Italian plum tomatoes with purée
- 1 14.5-oz can whole or diced Italian plum tomatoes with purée
- 1 cup packed basil leaves roughly chopped
- 2 tbsp extra-virgin olive oil
- 1 onion chopped
- 1 large carrot chopped
- 1 stalk celery chopped
- 4 cloves garlic finely chopped
- Salt and black pepper to taste
Meatballs
- ½ lb ground beef
- ½ lb Italian sausage casings removed
- ½ cup dry breadcrumbs
- ½ cup Parmesan freshly grated
- ½ cup Italian parsley finely chopped
- 3 cloves garlic finely chopped
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
Filling
- 8 hard-boiled eggs roughly grated
- 16 oz fresh mozzarella shredded (divided)
- ¾ cup Parmesan freshly grated
- ¾ cup pecorino freshly grated
- 1 tsp salt
- ½ tsp black pepper
Assembly
- Butter for greasing
- 1 lb fresh pasta sheets
- 1 cup reserved mozzarella
- ¼ cup Parmesan freshly grated
- ¼ cup pecorino freshly grated
Instructions
Tomato Sauce
- Purée tomatoes and basil in a blender or food processor.
- Heat oil in a large saucepan or Dutch oven over medium heat. Add onion, carrot, and celery and sauté for 5 to 7 minutes, until tender. Add garlic and sauté for another minute. Add puréed tomatoes and bring to a simmer.
- Reduce heat to medium-low and simmer gently, occasionally stirring, for about 30 minutes while you make the meatballs.
Meatballs
- Combine all the ingredients in a large bowl. Mix thoroughly by hand until well combined. Shape mixture into small, marble-sized meatballs (about ½ inch in diameter), adding them to the simmering sauce as you go. Simmer for 10 minutes after adding the last meatball, stirring occasionally.
Filling
- Combine eggs, all but 1 cup of the mozzarella, Parmesan, pecorino, salt, and pepper in a medium bowl. Save the remaining mozzarella for topping.
Assembly
- Preheat oven to 375ºF. Butter a 9- by 13-inch baking dish.
- Bring a large saucepan of water to a boil and salt generously. Set a bowl of ice water nearby. Cook 2 to 3 sheets of pasta at a time for 1 to 1½ minutes. Remove from the hot water and place in the ice water to stop the cooking.
- Lay the pasta on a clean towel and pat dry. Lay 2 sheets in the bottom of the pan, cutting to fit as necessary to create an even layer with some overlap. Spoon about 1½ cups of sauce with the meatballs over the pasta, followed by 1½ cups of egg filling. Repeat with another layer of pasta, sauce, and filling. Repeat layering one or two more times until the pan is filled to the top, ending with a layer of pasta. Ladle the last of the sauce on the top.
- Cover loosely with aluminum foil and bake for 45 to 60 minutes, until bubbling.
- Remove the foil, sprinkle with the cheeses, and bake 10 to 15 minutes, until cheese has melted and browned. Allow to cool for 10 to 20 minutes, then cut into squares and serve.
Notes
Meatballs and sauce can be made 3 days ahead and refrigerated. Lasagna can be made 3 days ahead and refrigerated.
