Rossella's Lasagne with Tiny Meatballs

• 1 Lb Lasagne Pasta
• 1 Onion
• 2 Qt Chopped peeled tomatoes
• 1 1/2 Lb Mozzarella
• 4 Tbs Fresh chopped parsley
• 1/2 Cup white wine
• 1 Lb Ground beef
• 1/2 Lb Grated Pecorino cheese
• 1/4 Lb Bread crumbs
• 4 Eggs
• 4 Cloves garlic finely chopped
• 2 Bay leaves
• EV olive oil
• Salt
• Peperoncino
• Olive oil for frying

Make the Meatballs:

In a bowl, add the ground beef, the cheese, bread crumbs, eggs, parsley and garlic both very finely chopped.
Mix all the ingredients very well and roll the meatballs about 1/2" in diameter or smaller.
Once you have made all the meatballs, lightly fry them (1-2 mins) in hot olive oil. Set aside.

Sauce Preparation:

In a sauce pan, add 4 tbs of EV olive oil and the onion finely chopped.
Once the onion is translucent add the white wine, let it evaporate for 1 minute and add the tomatoes and two bay leaves.
Add 1/2 of the parsley, salt and peperoncino to taste. Cover the pan and cook at medium flame for about 15 minutes
Put all the meatballs in the sauce and continue to cook for another 15 mins. with the pan uncovered.
Cook the Lasagne Pasta sheets and once they are pre-Al Dente... still quite firm, drain the pasta and run cold water over it.

Assemble the Lasagna:

Pre-heat the oven to 475F.
Take a baking pan and apply a thin coat of sauce at the bottom.
Deposit a layer of Lasagna Pasta at the bottom to cover the entire bottom of the pan. Apply a coat of sauce with several meatballs. Add several slices of mozzarella and sprinkle some grated pecorino cheese.
Repeat the layering process with the sheets of pasta laid in the opposite direction.
On the top layer finish with a generous coat of sauce, mozzarella and grated pecorino.
Bake at 475F for about 30 mins.
Once it is colored to your linking, let it rest for a few minutes and serve.

Source:

http://www.cookingwithnonna.com/italian-cuisine/rossellas-lasagna-with-tiny-meatballs.html