Meatball Lasagna
Description
This lasagna dish will be a huge hit with family and friends. The quick preparation makes it easy for you to serve a delicious dinner on those chilly nights. It can even be made a day in advance, if desired.
Ingredients
2 - 14 1/2 oz. cans diced tomatoes, undrained
8 oz. can tomato sauce
1 c. water
6 oz. can tomato paste
1 medium onion, chopped
1 garlic clove, minced
1 T. dried basil
4 t. dried parsley flakes
2 t. sugar
garlic salt, to taste
8 uncooked lasagna noodles
2 - 12 oz. packages frozen fully cooked Italian meatballs, thawed (or homemade meatballs)
1 large egg
1 c. Ricotta cheese
2 c. shredded part-skim Mozzarella cheese
3/4 c. grated Parmesan cheese
Directions
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In a large saucepan, combine the first 10 ingredients; bring to a boil. Reduce heat; cover; simmer 20 minutes.
Preheat oven to 350 degrees F. Grease a 13x9 inch baking dish.
Meanwhile, cook lasagna noodles according to package directions; drain.
Crumble thawed meatballs into the sauce.
In a small bowl, mix the egg and Ricotta cheese together.
Spoon 1 c. of the meat sauce into the prepared baking dish. Layer with half of the cooked noodles, Ricotta cheese mixture, meat sauce, Mozzarella and Parmesan cheeses. Repeat layers. Cover.
Bake 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Remove from oven. Let stand for 15 minutes before cutting.
Serve.
10 servings.