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Meatball Lasagna
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Brief Description
Chunks of tasty, tender meatballs peek out from every saucy slice of luscious lasagna. Mmm!
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Main Ingredient
Lasagna
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Category: Pasta
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Cuisine: Italian
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Prep Time: 505 min(s)
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Cook Time: 75 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Thaw the meatballs in the refrigerator overnight. If desired, you can bake the lasagna right after preparing it.
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Posted By: deanna
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Posted On: Oct 26, 2013
Number of Servings:
Ingredients:
- 28 ounces - spaghetti sauce (any variety)
- 14 1/2 ounces - diced tomatoes with basil, garlic & oregano, undrained
- 12 ounces - frozen Italian-style meatballs, thawed, each cut in half
- 1 1/2 cups - frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained
- 15 ounces - ricotta cheese
- 1 - egg, beaten
- 2 tablespoons - chopped fresh basil leaves OR 2 teaspoons dried basil
- 16 - uncooked lasagna noodles
- 3 cups - shredded mozzarella cheese
- 1/2 cups - shredded Parmesan cheese
Directions:
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pasta sauce and tomatoes. Reserve 1/2 cup tomato mixture. Stir meatballs and stir-fry vegetables into remaining tomato mixture.
In medium bowl, mix ricotta cheese, egg and basil.
Spoon reserved 1/2 cup tomato mixture over bottom of baking dish. Top with 4 noodles. Top with about half of the ricotta mixture and half of the meatball mixture. Layer with remaining 4 noodles, remaining ricotta mixture, 1 cup mozzarella cheese and remaining meatball mixture. Sprinkle with remaining 2 cups mozzarella cheese and the Parmesan cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Refrigerate 8 hours or overnight.
Heat oven to 350°F. Bake covered lasagna 45 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly, edges are golden brown and cheese is melted. Let stand 10 minutes before cutting.
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