Meatball Lasagna

Name: Meatball Lasagna
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 8-10 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 large egg; 1 cup ricotta cheese; 2 cups shredded part-skim mozzarella cheese; 3/4 cup grated Parmesan cheese

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.

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 large egg
1 cup ricotta cheese
2 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Directions

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.
Crumble meatballs into the sauce. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers.
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.

Originally published as Meatball Lasagna in Quick Cooking July/August 2001

Reviews

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Average Rating:

Psalm127-3

Mar 16, 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

Sep 16, 2013

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

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

Mar 15, 2011

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

Oct 14, 2010

I replace the meatballs with Italian sausage, and it always comes out perfect!
jane55

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

Jan 28, 2008

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