Spaghetti and Meatball Lasagna

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  1. Combine your beef mince, pork mince, breadcrumbs, onion, parsley, garlic, egg, parmesan, salt and pepper in a bowl with your hands until all your ingredients are evenly distributed.
  2. Roll your mixture into small balls, then pan fry on a high heat until browned. Remove from pan and set aside.
  3. Heat your oil in a medium sized saute pan and add your garlic and chilli flakes. Cook out for 2 mins until your oil starts to take on colour and is fragrant. Tip in your tomatoes and break up with the back of your fork. Simmer on a low heat for 45 mins or so until your sauce is reduced and delicious.Whizz until smooth with a stick blender, then add your seasoning and meatballs. Simmer for 5 mins until your meatballs are cooked through, then set aside.
  4. In a small saute pan, melt your butter over a medium heat. Add your flour and cook out for a couple of mins until it starts to smell biscuity.
  5. Gradually pour in your milk, whisking all the while so that your mixture becomes a smooth sauce. Add your cheddar, parmesan, nutmeg and seasoning and stir to combine. Keep warm.
  6. Pour your cooked spaghetti into a large bowl and add your remaining ingredients. Stir until thoroughly combined.
  7. In a rectangular dish greased with butter, arrange some of your spaghetti in the bottom. Top with a spoon of meatball mixture, béchamel and cheese. Repeat until you have done this on all layers. 
  8. Bake for 25 mins at 200°C/400°F. Serve!