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Meatball Lasagna Recipe
Meatball Lasagna Recipe photo by Taste of Home

Meatball Lasagna Recipe

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Addella Thomas of Mt. Sterling, Illinois crumbles leftover meatballs into the homemade spaghetti sauce she uses in this cheesy lasagna. "My family wants me to make this dish all the time. It goes over well at reunions, too," she adds.
TOTAL TIME: Prep: 30 min. + standing Bake: 50 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. + standing Bake: 50 min.
MAKES: 10 servings


  • 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
  • 1 egg
  • 1 cup ricotta cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 3/4 cup grated Parmesan cheese


  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.
  2. 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. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers.
  3. Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting. Yield: 8-10 servings.
Originally published as Meatball Lasagna in Quick Cooking July/August 2001, p12

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Sep. 16, 2013

"I like the idea of meatballs that are already made. Quick preparation. Nice for a cold winter supper."

Reviewed Jul. 9, 2012

"Huge hit - zero leftovers. The only changes I made were to use no-bake lasagna sheets and I cut the meatballs in half instead of crumbling them so it was obvious that this was a meatball lasagna."

Reviewed Mar. 15, 2011

"This was very good. I made it one day ahead to save time & it came out perfect."

Reviewed Oct. 14, 2010

"I replace the meatballs with Italian sausage, and it always comes out perfect!"

Reviewed Feb. 1, 2010

"This recipe was terrific. Easy to make and a way to use up lots of frozen meatballs. The left-overs are fantastic too!"

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