Lasagna with Herbed Meatballs, Tomato Sauce, and Mozzarella

Name: Lasagna with Herbed Meatballs, Tomato Sauce, and Mozzarella
Yield: Serves 8
Cuisine: Europe, Italian
Ingredients: 1 pound, ground beef; 2 , large eggs, lightly beaten; 1/3 cup, minced fresh basil leaves, or minced parsley leaves; 1/2 cup, grated Parmesan cheese or Pecorino Romano (2 ounces); 1/2 cup, plain dried bread crumbs; 1 teaspoon, table salt; 1/2 teaspoon, ground black pepper; , olive oil; 3 tablespoons, olive oil; 2 medium cloves, garlic, minced; 1 (28-ounce) can, crushed tomatoes; 2 tablespoons, minced fresh basil leaves or minced parsley leaves; , Salt and ground black pepper; 1 tablespoon, table salt; 1 pound, lasagna noodles (18 noodles); 1 pound, mozzarella cheese, shredded; 1 cup, grated Parmesan cheese (4 ounces), or grated Pecorino Romano

Main Courses
Europe
Italian
Pasta, Grains, Rice & Beans
Eggs & Dairy
Meat
Cheese
Pasta
Beef
Make Ahead
Casseroles

Appears in Cook's Illustrated November/December 1994

Starting from the premise that less sauce and more pasta is better, we devise a recipe with classic tastes but without the backbreaking labor.

SERVES 8

TIME 2½ hours, plus 1 hour draining

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