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.