MEAT LASAGNA

By BobD

Ingredients

• 2 (14.5 oz.) cans diced tomatoes, undrained
• 1 (8 oz.) can tomato sauce
• 1 cup water
• 1 (6 oz.) can tomato paste
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 tbsp. dried basil
• 4 tsp. dried parsley flakes
• 2 tsp. sugar
• Garlic salt to taste
• 8 uncooked lasagna noodles
• 24 cooked meatballs
• 1 egg
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• 3/4 cup grated Parmesan cheese

Details

Servings 10
Adapted from mydailymoment.com

Preparation

Step 1

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.

Crumble meatballs into the sauce.

In a small bowl, combine egg and ricotta cheese.

Spoon 1 cup of the meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish.

Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers.
Cover and bake at 350 degrees for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown.

Let stand for 15 minutes before cutting.