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
Test Kitchen Approved
TOTAL TIME: Prep: 30 min. + standing Bake: 50 min.
MAKES: 10 servings

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

Directions

  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.


Reviews for Meatball Lasagna

AVERAGE RATING
(9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 16, 2016 Edited Mar. 17, 2016

"this is going into oven as its just assembled. I had frozen a batch of meatballs that I made from scratch, had about a dozen&used those, also since I grow parsley I used that instead of dried. on a sheet pan in case of spillage. will report after baked&hopefully enjoyed.

well, husband walked in hungry for dinner, had to wait for when my olive/jalapeno/olive oil bread to finish baking. I got him a large portion with bread&salad. he gulped it up like a half starved animal, de-lish!"

MY REVIEW
Reviewed Sep. 16, 2013

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

MY REVIEW
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."

MY REVIEW
Reviewed Mar. 15, 2011

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

MY REVIEW
Reviewed Oct. 14, 2010

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

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