Lasagna with Herbed Meatballs, Tomato Sauce, and Mozzarella
Why This Recipe Works
While developing our quicker lasagna recipe, we realized that ricotta, even when mixed with eggs, was responsible for making the lasagna watery and messy. We found that mozzarella provided more than enough creaminess, and its stringiness bound the layers to each other and helped keep them from slipping apart when served. To keep the beef from tasting bland and washed out, as it often does in lasagna recipes, we made a meatball mixture and sautéed free-form mini-meatballs. A quick-cooking sauce made with crushed tomatoes instead of whole tomatoes made a smooth, thick sauce that coated the noodles evenly.