Giant Lasagna Stuffed Meatball

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  1. Heat oil in a pan over medium heat. Add bacon and cook until starting to crisp.  Add onions and saute until translucent. Add garlic and cook till aromatic.
  2. Add tomato paste, cook for 2 minutes. Add beef mince and break apart with the back of a spoon.  Pour in red wine and let reduce by half. Add the passata and cream, stir to combine.
  3. Season with oregano and chilli flakes. Cover and simmer on medium-low until thickened, about 20-30 minutes.
  4. Meanwhile, mix together ricotta, eggs, parmesan, parsley, nutmeg, salt and pepper until smooth.
  5. Preheat oven to 180ºC. Mix together all of the meatloaf ingredients together and press into a cling filmed lined large bowl.  
  6. Layer the lasagna ingredients into the centre of the bowl starting with cheese and lasagna noodles. Followed by bolognese, cheese, lasagna noodle, ricotta mix, cheese and lasagna noodle.  Repeat.
  7. Bring the mix in together and press the meat together to seal.
  8. Transfer to a large greased skillet. Bake for 30 minutes until cooked through and golden brown.
  9. Remove from oven, brush with ketchup and return to oven for 5 minutes.
  10. Let rest for 5 minutes to set.
  11. Slice and enjoy!