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Meatball Lasagna


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Rate this recipe 4.5/5 (20 Votes)
Meatball Lasagna 1 Picture


  • 1 jar (26 oz) tomato pasta sauce (any variety)
  • 1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
  • 1 box (12 oz) frozen Italian-style meatballs, thawed, each cut in half
  • 1 1/2 c. frozen bell pepper and onion stir-fry from (1 lb. bag), thawed, drained
  • 1 container (15 oz) ricotta cheese
  • 1 egg, beaten
  • 2 tbsp. chopped fresh basil leaves
  • 8 uncooked lasagna noodles
  • 3 c. shredded mozzarella cheese (12 oz)
  • 1/4 c. shredded Parmesean cheese (1 oz)


Preparation time 25mins
Cooking time 605mins
Adapted from


Step 1

Spray 13x9 (3-qt) glass baking dish with cooking spray. In large bowl, mix pasta sauce and tomatoes. Reserve 1/2 c. tomato mixture. Stir meatballs and stir-fry vegetables into remaining tomato mixture.

In medium bowl, mix ricotta cheese, egg and basil.

Spoon reserved 1/2 c. tomato mixture over bottom of baking dish. Top with 4 noodles. Top with about half of the ricotta mixture and half of the meatball mixture. Layer with remaining 4 noodles, remaining ricotta mixture, 1 c. mozzarella cheese and remaining meatball mixture. Sprinkle with remaining 2 c. mozzarella cheese and the Parmesean cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Refrigerate 8 hours or overnight.

Heat oven to 350. Bake covered lasagna 45 minutes. Uncover; bake 15-20 minutes longer or until bubbly, edges are golden brown and cheese is melted. Let stand 10 minutes before cutting.

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