1 Pound(s) beef, ground
2 large egg
3/10 Cup(s) minced parsley
1/2 Cup(s) cheese, parmesan
1/2 Cup(s) plain bread crumbs
1 Teaspoon(s) salt
1/2 Teaspoon(s) pepper, black
Mix the beef, eggs, basil, cheese, bread crumbs, salt and pepper in medium bowl until well blended.
Heat about 1/4 inch of oil in large skillet.
Take a handful of meat mixture, and working diretly over skillet, pinch off pieces no larger than a small grape, and flatten them slightly.
Cooking in batches to avoid overcrowding, carefully drop them into hot oil.
Fry, turning once, until evenly browned, 3 to 4 minutes.
Use a slotted spoon to transfer meatballs to a paper towel on a platter.
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1 Tablespoon(s) salt
1 Pound(s) fresh lasagna noodles
1 Pound(s) cheese, mozzarella grated
1/2 Cup(s) grated cheese, parmesan
Add meatballs to tomato sauce and heat through for several minutes; adjust seasonings.
Keep sauce warm while preparing remaining ingredients. (Sauce can be covered and refridgerated for 2 days; reheat before assembly.)
Bring 6 quarts of water to boil in a large soup kettle. Add salt and pasta.
Grease a 13x9 inch pan with cooking spray. Smear several tablespoons of tomato sauce (without meatballs) across pan bottom.
Line pan with a layer of pasta, making sure that noodles touch but do not overlap.
Spread 3/4 cup of tomato sauce evenly over pasta.
Sprinkle evenly with 2/3 cup mozzarella and 2.5 tablespoons Parmesan.
Repeat layering of pasta, sauce, and cheeses four more times.
For the sixth and final layer, cover pasta with remaining 1 cup mozzarella and sprinkle with remaining 3.5 tablespoons parmesan.
Adjust oven rack to center and heat to 400 degrees. Bake until cheese on top turns golden brown in spots and sauce is bubbling, 20 to 25 minutes. Remove pan from oven and let lasagna rest for 5 minutes. Cut and serve.