Patsy’s mouthwatering meatball lasagna recipe

Mix thoroughly and form into 2½-inch meatballs.

Preheat olive oil in skillet to 350 degrees (oil should cover half the meatball when frying).

Fry meatballs in olive oil, 2 minutes on each side.

Take out of oil.

Place the meatballs in simmering tomato sauce and cook another 10-15 minutes.

1. Bring a large pot of water to a boil; season with salt. Add lasagna sheets and cook until pliable and al dente, 1 to 2 minutes. Drain, and rinse under cold water.

2. Preheat oven to 450 degrees. Pour 1 cup sauce into a shallow baking dish; set aside. Cut two sheets in half lengthwise to make four 2-by-8-inch sheets; set aside.

3. Spread 1 cup sauce on the bottom of a 13-by-9-inch baking dish. Dip half of a reserved cut sheet crosswise in the reserved sauce, and drape over a corner of the baking pan, leaving the sauce-covered end in the pan with the other half hanging over the edge. Repeat with remaining 3 cut sheets and corners. Line edges of pan in the same manner using full-size sheets dipped lengthwise. Finish lining the bottom of the pan with 2 full sheets.

4. In a medium bowl, toss to combine meatballs with 1/3 cup pecorino Romano, and 1/4 cup basil; spread evenly in bottom of dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.

5. In the same bowl, toss sausages with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.

6. In a medium bowl, combine mozzarella with 1/3 cup pecorino Romano; spread evenly in baking dish. Pour over 1 cup sauce, and cover with 2 lasagna sheets.

7. In a medium bowl, combine remaining 1/3 cup pecorino Romano with ricotta and egg; spread evenly in baking dish. Top with 1 cup sauce.

8. Center pasta sheets on ricotta within 1/2-inch of the edge of dish. Brush draped lasagna with sauce, and fold over to seal and enclose.

9. Cover lasagna with a clean, damp kitchen towel. Double-wrap baking dish in aluminum foil. Place an ovenproof plate, upside down, in a large roasting pan; fill pan with 2 inches of hot water. Place lasagna on top of plate. Bake until lasagna reaches an internal temperature of 160 degrees to 170 degrees on an instant-read thermometer, 1 1/2 hours to 1 hour 40 minutes.

Remove from oven; let stand 15 minutes before serving. Garnish with remaining basil, and serve with remaining sauce, if desired.

Preheat the oven to 450 F.

Place the tomatoes in a small saucepan and bring to a simmer over medium heat. Cook for 10 minutes, remove from heat, and reserve.

Heat ¼ cup of the olive oil in a large saucepan over medium flame. Add the onion and garlic and sauté, stirring, for 3 minutes, or until lightly browned. Add the diced zucchini and continue cooking until lightly browned. Stir in the reserved tomatoes, the basil, parsley, 1 teaspoon salt, and ½ teaspoon pepper. Remove from the heat and cool.

In a large mixing bowl, combine the bread crumbs and cheese. Add the cooled zucchini mixture and the beaten egg, stirring until all ingredients are thoroughly combined.

Lightly coat a baking dish with oil. Place the mushrooms cap side down in one layer in the dish. Season with the remaining salt and pepper, and fill with the zucchini mixture. Bake in the oven for 20 to 25 minutes, or until a light crust forms. Serve hot.