Meatball Lasagna
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
Reviews
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!
I like the idea of meatballs that are already made. Quick preparation. Nice for a cold winter supper.
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.
This was very good. I made it one day ahead to save time & it came out perfect.
I replace the meatballs with Italian sausage, and it always comes out perfect!
This recipe was terrific. Easy to make and a way to use up lots of frozen meatballs. The left-overs are fantastic too!
This is an excellent recipe. I made no changes to this. This is a keeper.