Mini Meatball “Lizagnas”: A Delicious and Hearty Make-Ahead Meal
A scrumptious and flavorful lasagna layered with mini meatballs and caramelized tomatoes.
My Aunt Liz was a very special lady and a very accomplished chef. Memories of her holiday meals and special treats are swoon worthy to this day among those of us who knew and loved her.
She left many classic recipes behind but sadly, her famous mini-meatball lasagna was not one of them. Perhaps she never used a recipe or perhaps it just got lost over the years. But there are enough universally scrumptious descriptions of her lasagna, that I decided to recreate it, honoring the most iconic elements. After experimenting a bit, I think I’ve landed on something even Aunt Liz herself would enjoy.
Last year, I hosted a dinner party for my Dad and his sisters and made some family recipes for them to enjoy. It was so much fun! Even though this wasn’t the “official” Aunt Liz recipe, my father and my Aunts all agreed that it captured the tastes, textures and spirit of the original recipe enough to be very nostalgic for them.
So, I thought it only fitting to name this recipe, “Liz-agna” in tribute to my beautiful and talented Aunt Liz.
Why this Recipe is Delicious
Here are the most memorable and iconic elements of Aunt Liz’s famous lasagna:
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A very gentle and and creamy tomato sauce;
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A ricotta cheese filling flavored with a hint of mint; and most importantly and uniquely;
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it is layered with rows of tender and flavorful mini meatballs
I’ve also introduced some additional flavor and textural elements with:
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caramelized grape tomatoes;
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fresh mozzarella; and
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Fresh mint and basil (Liz always used dried mint)
The result is a comforting and creamy dish that is deeply satisfying with delicate flavors and textures.
I also strongly recommend making these as individually portioned mini lasagnas. As much as I love lasagna, I always felt like it presents as a little too rustic to cut and portion neatly from a large tray. And no matter how precisely you slice and serve it, the filling inevitably oozes out of the sides onto the plate. Yummy, YES! But not exactly pretty. By prepping them in small individual dishes (like these), they feel more elegant, charming and composed and inherently customizable for any food allergies or preferences.
A batch of mini meatballs goes a long way! It can make up to 16 mini lasagnas. I make and freeze the meatballs ahead of time in two vacuum sealed pouches which makes assembly a snap! My 11-year old son even likes to help me assemble them.
Little Liz-agnas have a foundational smear of sauce and then noodle base, and just one layer of the thick ricotta filling and a sprinkling of grated mozzarella. On top of that are rows of meatballs, mini fresh mozzarella balls, caramelized grape tomatoes and a sprinkling of fresh basil and mint. Finally, they are tucked in by a noodle blanket and sauce with some extra cheese on top. I always like to garnish with a sneak preview of what’s inside, so I put a mini meatball and/or a fresh mozzarella ball and caramelized tomato on top before baking and once out of the oven, garnish with a fresh mint sprig.
mini meatball “lizagna”
- Total Time: 50 minutes
- Yield: 16 Servings
Description
The ultimate Italian comfort food is elevated with the textural and flavor elements of mini meatballs, fresh mozzarella, caramelized tomatoes and fresh mint and basil. Served in individual gratin dishes, this lasagna looks as good as it tastes!
Ingredients
- Creamy tomato sauce
- Ricotta cheese filling
- Mini meatballs
- Caramelized grape tomatoes
- Fresh mozzarella
- Fresh mint and basil
Instructions
- Start with a foundational smear of sauce and then noodle base.
- Add just one layer of the thick ricotta filling and a sprinkling of grated mozzarella.
- On top of that are rows of meatballs, mini fresh mozzarella balls, caramelized grape tomatoes and a sprinkling of fresh basil and mint.
- Finally, they are tucked in by a noodle blanket and sauce with some extra cheese on top.
Notes
I always like to garnish with a sneak preview of what’s inside, so I put a mini meatball and/or a fresh mozzarella ball and caramelized tomato on top before baking and once out of the oven, garnish with a fresh mint sprig.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
Matriarch Muse
Liz Murray was born in 1914 in Throop, Pennsylvania. She studied home economics at Marywood College with a focus on culinary arts. She went on to serve as the head dietician at Clarks Summit State Hospital for 35 years. During that time, she directed and assisted her team to cook three meals per day for 1,600 people.
