Meatball Lasagna

Photo by Michael K.
Adapted from bettycrocker.com

PREP TIME

25

minutes

TOTAL TIME

605

minutes

SERVINGS

--

servings

PREP TIME

25

minutes

TOTAL TIME

605

minutes

SERVINGS

--

servings

Adapted from bettycrocker.com

Ingredients

  • 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)

Directions

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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