Active Time

　　1 1/2 hr

　　Total Time

　　2 1/4 hr

　　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.

　　

Ingredients

Makes 8 to 10 servings

　　

For tomato sauce:

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

　　

For meatballs:

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

　　

For filling:

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

　　

For pasta and assembly:

3/4 pound dried egg fettuccine

　　1/2 pound chilled fresh mozzarella, coarsely grated

　　

Step 1

Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and oregano and sauté, stirring, 1 minute. Add tomatoes with reserved juice, tomato paste, bay leaf, and salt and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Discard bay leaf.

　　

Form and fry meatballs:

Step 2

Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, egg, parsley, salt, and pepper and blend with your hands until just combined well (do not overmix). Form level 1/2-teaspoon portions into meatballs (you should have about 135).

　　

Step 3

Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then fry meatballs in 5 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer as browned to paper towels using a slotted spoon.

　　

Make filling:

Step 4

Stir together all filling ingredients until combined well.

　　

Boil and bake Pasta:

Step 5

Put oven rack in middle position and preheat oven to 425°F.

　　

Step 6

Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander, then rinse under cold water and drain again.

　　

Step 7

Spread 2 cups sauce in a 13- by 9-inch or other 3-quart glass or ceramic baking dish and arrange one third of fettuccine over sauce, then top with all of meatballs. Make another layer each of 2 cups sauce and one third of fettuccine, then spread with all of filling. Top with remaining fettuccine, then remaining sauce. Sprinkle evenly with mozzarella.

　　

Step 8

Bake, loosely covered with foil, 10 minutes. Remove foil and bake until sauce is bubbling and cheese is golden, about 20 minutes more. Transfer to a rack and cool, about 20 minutes.

　　Cooks' note:

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