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  • Writer's pictureGil's Gourmet

Classic Comforts: Meatball Lasagna

Classic comfort food just hits the spot! We've picked a few of our personal favorites, highlighting just how well Gil's Gourmet products adapts to the classics as well as the more contemporary recipes.

This fan favorite, Meatball Lasagna, uses the super flavorful Artichoke Walnut Parmesan Pasta Sauce. This savory and chunky marinara sauce is loaded with fresh artichokes and earthy walnuts. Giving a surprising depth of flavor to this classic dish.

serves 4


For the Meatballs:

1/4 lb. Italian sausage

1 lb. ground beef

2 eggs

1 cup bread crumbs

1/2 cup grated pecorino romano cheese

2 garlic cloves, peeled and minced

1 teaspoon salt

2 tablespoons olive oil

16 lasagna noodles, cooked al dente

16oz part skim ricotta cheese

2 tablespoons fresh basil, chopped

2 1/2 cups mozzarella cheese, shredded

1/2 cup grated pecorino romano cheese


Preheat oven to 375°F.

In a large bowl combine meatball ingredients until blended. Form mix into even meatballs and set aside.

Heat oil over medium high heat in a large skillet. Once the oil is hot add meatballs and sear, golden brown, on all sides. Reduce heat to medium low and stir in Gil's Artichoke Walnut Marinara Sauce. Simmer meatballs for 5-6 minutes or until thoroughly cooked.

Cut meatballs in half for a more even filling for the lasagna.

Begin layering the lasagna. First, put down a layer of cooked noodles and spread with ricotta (about 3-4 tablespoons). Sprinkle with basil (1-2 teaspoons), mozzarella (3-4 tablespoons) and pecorino (1 tablespoon). Top with halved meatballs (approx. 9) and sauce. Repeat this process until you have filled the casserole dish.

Bake, covered (aluminum foil works well), for 40 minutes at 375°F. Remove the foil and increase the oven temperature to 425°F. Continue to bake for 20 minutes or until the top is bubbly and the cheese has caramelized slightly. Let the lasagna rest for 10-15 minutes before slicing and serving.

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