Meatball Lasagna Recipe

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 egg
• 1 cup ricotta cheese
• 2 cups (8 ounces) shredded part-skim mozzarella cheese
• 3/4 cup grated Parmesan cheese

Directions

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.

Originally published as Meatball Lasagna in Quick Cooking July/August 2001, p12

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About Gabriella William