Messy Meatball Lasagne

  • Prep 10 mins
  • Total 30 mins
  • Easy
  • Serves 4


  • Contains Milk/Dairy

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy

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For the meat balls

  • 500g minced beef
  • 1 tsp ground cumin
  • 1 tsp Turkish pepper flakes
  • 1/2 tsp cinnamon
  • 2 tbsp olive oil
  • Pinch salt

For the lasagne

  • 400g tin chopped tomatoes
  • 2 tbsp sun dried tomato paste or red pesto
  • 1 tsp Turkish pepper flakes
  • 1 tsp dried oregano
  • 350g water
  • 250g pack fresh lasagne sheets
  • 150g ball of mozzarella
  • Pinch salt
  • To serve parmesan


  • Step 1

    Pre heat the Ninja Foodi MAX Health Grill & Air Fryer to 160 for 20 minutes on the roast setting. Mix the beef with the cumin, pepper flakes, cinnamon and salt, and divide into 18 balls

  • Step 2

    Heat the oil on a non-stick frying pan over a medium heat. Cook the meatballs for 1-2 minutes a side, in 2 batches to get some colour on them

  • Step 3

    Meanwhile, chuck the chopped tomatoes, sun dried tomato paste, Turkish pepper flakes, oregano, 350ml of water and a good pinch of salt into a food processor and blend into a sauce

  • Step 4

    Once warm, chuck the meatballs into the tray and pour over the sauce. Scrunch up the lasagne sheets and pop the into the sauce. Make sure all but a few edges are covered in the sauce. Cover and cook for 10 minutes

  • Step 5

    Turn the meatballs in the sauce and rip the mozzarella up over the top. Cover and cook for 8-10 minutes until the cheese has melted and pasta cooked. Serve immediately with plenty of parmesan