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meatball lasagna

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Meatball Lasagna

Meatball lasagna is the ultimate comfort meal in a pan. This recipe uses store-bought meatballs to create a hearty and flavorful meat sauce layered with creamy ricotta, melty cheese and tender lasagna noodles.

Ingredients:

  • 2 cans (14-1/2 ounces each) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce
  • 1 cup water
  • 1 can (6 ounces) tomato paste
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 tablespoon dried basil
  • 4 teaspoons dried parsley flakes
  • 2 teaspoons sugar
  • garlic salt to taste
  • 8 uncooked lasagna noodles
  • 2 packages (12 ounces each) frozen fully cooked italian meatballs, thawed
  • 2 large egg
  • 1 cup ricotta cheese
  • 2 cups shredded part-skim mozzarella cheese
  • 3/4 cup grated parmesan cheese

Directions:

  1. Preheat oven to 350°. In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain.
  2. Crumble meatballs; stir into sauce. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers.
  3. Cover and bake 45 minutes. Uncover; bake 10-15 minutes longer. Let stand for 10 minutes before cutting. If desired, top with additional Parmesan cheese.

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