For the Sauce:

• 1 large Onion, finely chopped
• 2 cloves Garlic, minced
• 2 cans DOP Tomatoes (San Marzano preferred)
• Fresh Basil, to taste
• Salt, to taste

For the Meatballs:

• 1 lb Pork & Beef Blend
• 1 cup Pecorino Romano, grated
• 1 cup Bread Crumbs
• 1/4 cup Fresh Parsley, finely chopped
• 2 Eggs, beaten
• Salt, to taste

For the Lasagna:

• Fresh Lasagna Pasta Sheets (or no-boil variety if preferred)
• 16 oz Liuzzi Ricotta
• 16 oz Liuzzi Vacuum Packed Mozzarella, either chopped or shredded
• 1 cup Parmigiano Reggiano, grated
• Prepared Mini Meatballs
• Prepared Tomato Sauce

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Making the Sauce

1. Prepare the Aromatics: In a large saucepan, heat a couple of tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
2. Add the Garlic: Add the minced garlic and cook for an additional 1-2 minutes until fragrant, being careful not to burn the garlic.
3. Incorporate the Tomatoes: Pour in the DOP tomatoes. If using whole tomatoes, crush them by hand or with a spoon as they cook down. Stir to combine.
4. Season the Sauce: Add fresh basil leaves and salt to taste. Let the sauce simmer on low heat for about 30-45 minutes, stirring occasionally. This allows the flavors to meld together beautifully.

Preparing the Meatballs

1. Mix the Ingredients: In a large mixing bowl, combine the pork and beef blend, grated Pecorino Romano, bread crumbs, chopped parsley, beaten eggs, and a pinch of salt. Mix gently until all ingredients are well incorporated.
2. Form the Meatballs: Shape the mixture into small meatballs (smaller than usual, you want them to be mini/bite sized)
3. Cook the Meatballs: Preheat the oven at 350 degrees, place your meatball in the oven, after about 5 minutes, flip them, cook them until they brown on the outside

Assembling the Lasagna

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Layer the Ingredients: In a large baking dish, spread a thin layer of tomato sauce at the bottom. Place a layer of pasta sheets over the sauce.
3. Add Cheese and Meatballs: Dollop your Liuzzi Fina Style Ricotta, followed by a sprinkle of Liuzzi Vacuum Packed Mozzarella. Add a few meatballs, distributing them evenly. Sprinkle a handful of grated Parmigiano Reggiano over the top.
4. Repeat Layers: Continue layering sauce, pasta sheets, ricotta, mozzarella, meatballs, and Parmigiano Reggiano. Repeat until you reach the top of your baking dish. We aim for three layers, but this can vary based on the depth of your pan.
5. Top with Sauce: Finish with a generous layer of tomato sauce on top, ensuring all the pasta is covered to prevent it from drying out during baking.

Baking and Serving

1. Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
2. Let it Cool: Once baked, let the lasagna cool for at least 15 minutes before slicing. This allows the layers to set and makes it easier to serve.
3. Enjoy: Serve your homemade lasagna with a sprinkle of fresh basil and extra Parmigiano Reggiano if desired.

Tips for Success

• Fresh Ingredients: Use fresh, high-quality ingredients for the best flavor. We recomend Liuzzi Fina Style Ricotta and Liuzzi Vacuum Packed Mozzarella.
• Even Layers: Try to spread each layer evenly for consistent flavor and texture in every bite.
• Cooling Time: Allowing the lasagna to cool slightly before serving helps it maintain its structure and enhances the flavor.

Enjoy this delightful homemade lasagna recipe, perfect for family gatherings or a cozy dinner at home. Buon appetito!

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