Recipe: Claire's Corner Copia Holiday Lasagna with Tiny Meatless Meatballs (using hard boiled eggs)

HOLIDAY LASAGNA

"Every holiday for as far back as I can remember has included this special lasagna made with tiny meatballs (meatless balls today), sliced hard-cooked eggs, ricotta, mozzarella and Parmigiano-Reggiano cheeses, and a smooth marinara sauce, encased in layers of lasagna noodles. Together, my mom and I rolled what seemed like hundreds of marble-size meatballs while sitting at the kitchen table, just laughing and talking. Note: I use Gimme Lean beef flavor in this recipe."

FOR THE MEATLESS BALLS:
1 (14-ounce) package meatless ground "beef"
1/2 cup plain dry bread crumbs
3 tablespoons finely chopped flat-leaf parsley
1 large clove garlic, finely chopped
2 eggs
Salt and pepper to taste

FOR THE RICOTTA FILLING:
1 pound ricotta cheese
2 eggs
1/4 cup grated Parmigiano-Reggiano cheese
4 ounces shredded mozzarella cheese
3 tablespoons finely chopped flat-leaf parsley
Salt and pepper to taste

FOR THE ASSEMBLY:
1 pound lasagna noodles
5 cups Holiday Marinara Sauce (recipe)
2 hard-cooked eggs, sliced
4 ounces mozzarella cheese, shredded

Preheat the oven to 350 degrees F. Spray a cookie sheet with olive oil cooking spray.

Place all the ingredients for the meatless balls in a bowl. Mix well with your hands or a spoon. Using about 1 teaspoonful at a time, roll the mixture into about 45 little balls. Arrange them on the prepared cookie sheet.

Bake for 20 minutes, Or until the "meatballs" are just firm to the touch. Remove from the oven, but leave the oven on to bake the lasagna.

Cook the lasagna noodles according to package directions; drain.

Meanwhile, place all the ricotta filling ingredients in a bowl and mix well; set aside.

TO ASSEMBLE THE LASAGNA:
Spread a thin layer of marinara sauce on the bottom of a 13X9-inch baking pan. Place a single layer of lasagna noodles in the pan, overlapping slightly. Spread one-third of the ricotta filling over the noodles. Scatter one-third of the "meatballs" evenly over the ricotta. Scatter one-third of the sliced hard-cooked eggs and one-third of the remaining mozzarella over the top. Spoon a thin layer of marinara sauce over the top.

Repeat the layers, but this time arrange the lasagna noodles in the crosswise direction from the first layer (this will make serving easier), trimming as necessary. Add a third layer, using the remaining ricotta filling, "meatballs," mozzarella cheese, and hard-cooked eggs. Finish with a layer of lasagna noodles and spread marinara sauce on top.

This dish can be prepared 1 day in advance. Cover with plastic wrap (not foil, because the acid from the marinara sauce can cause little bits of foil to get into the sauce) and refrigerate.

WHEN READY TO BAKE:
Remove the plastic wrap. Bake for 45 minutes. Let stand about 15 minutes before serving.

Makes 8 servings
Source: Claire's Italian Feast by Claire Criscuolo