This Unexpected Twist Will Cause Jaws To Drop!
Everybody loves lasagna, right? But what is the one thing that every Italian restaurant always has on its menu that is even more popular? It is the humble spaghetti with meatballs in a simple marinara sauce.
What if one day, two waiters coming out of the kitchen with loaded trays of these two steaming Italian delights crashed into each other? Meatballs would fly through the air like miniature cannonballs, and the lasagna would take a direct hit, creating this new and exciting dish: Meatball Lasagna!
One of the things that I always feel is lacking in lasagna is the presence of meat. It is usually some type of ground meat that has been simmered into oblivion by hours of being tossed around by bubbles in the marinara sauce before it is layered between noodles and cheese. The resulting lasagna lacks character, and often taste, as well.
Now, picture a big, juicy meatball – no, picture a whole baking dish covered in big, juicy meatballs! – layered in between noodles, cheese and lots of sauce. Now you’re getting the idea! Is your mouth watering yet? Are you drooling? I am! This recipe has all of that amazingly satisfying, full-of-meat taste in spades. Will it change your life? Maybe!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick Tip: Want to make this dish ahead of time? Go ahead and prepare the meatballs (first two steps). Allow them to cool and then keep them refrigerated in an airtight container for up to 3 days, or freeze them for up to 3 months.
Recipe courtesy of Eating Well Magazine, image courtesy of Rufus’ Food and Spirits Guide
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