Name: Fettuccine Meatball Lasagne
Cook time: 1 1/2 hr
Total time: 2 1/4 hr
Yield: Makes 8 to 10 servings
Ingredients: 3 tablespoons olive oil; 1 medium onion, finely chopped; 3 garlic cloves, minced; 1/2 teaspoon dried oregano, crumbled; 2 (28-ounce) cans whole tomatoes in juice, drained, reserving juice, and finely chopped; 1 tablespoon tomato paste; 1 Turkish or 1/2 California bay leaf; 1 teaspoon salt; 1 1/2 cups coarse fresh bread crumbs (from an Italian or French loaf); 1/3 cup whole milk; 1 pound meatloaf mix (1/3 pound each of ground pork, ground chuck, and ground veal); 2 garlic cloves, minced; 1 ounce finely grated Pecorino Romano (1/2 cup); 1 large egg, lightly beaten; 1/4 cup finely chopped fresh flat-leaf parsley; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup vegetable oil; 1 pound ricotta (preferably fresh); 1 large egg, lightly beaten; 1 ounce finely grated Pecorino Romano (1/2 cup); 1/4 cup chopped fresh flat-leaf parsley; 1/4 teaspoon salt; 3/4 pound dried egg fettuccine; 1/2 pound chilled fresh mozzarella, coarsely grated

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Photo by Romulo Yanes

Food editor Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this deliciously over-the-top lasagne from Mary Ann Castaldi, the mother of her college roommate, who would send her daughter back to school with a giant pan of lasagne after weekends at home.

Cooks' note:

• Sauce can be made 3 days ahead and cooled completely, uncovered, then chilled, covered.

Recipe notes

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