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Meatball Lasagna Recipe

Meatball Lasagna Recipe

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. YIELD: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.

Reviews for Meatball Lasagna

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Psalm127-3 User ID: 7749892 245545
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!"

Happysinger User ID: 4503020 122216
Reviewed Sep. 16, 2013

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

jgrubin User ID: 4447519 31136
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."

cyounce User ID: 2118537 80024
Reviewed Mar. 15, 2011

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

wagashi User ID: 5517269 89693
Reviewed Oct. 14, 2010

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

jane55 User ID: 4838564 79687
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!"

bev091754 User ID: 2677140 48547
Reviewed Jan. 28, 2008

"This is an excellent recipe. I made no changes to this. This is a keeper."

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Wine Pairings

Medium-Bodied Red Wine

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