meatball lasagna

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Servs: 10  Prep: 30m  Cook: 50m  

"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."

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Ingredients [?] Change Serving Size Add all ingredients to Shopping List

  •   1 medium onion, chopped
  •   1 garlic clove, minced
  •   4 teaspoons dried parsley flakes
  •   garlic salt to taste
  •   2 cups shredded mozzarella cheese
  •   1 (6 ounce) can tomato paste
  •   2 teaspoons sugar
  •   3/4 cup grated Parmesan cheese
  •   1 egg
  •   1 cup water
  •   24 cooked meatballs
  •   1 (8 ounce) can tomato sauce
  •   1 tablespoon dried basil
  •   1 cup ricotta cheese
  •   2 (14.5 ounce) cans diced tomatoes, undrained
  •   8 uncooked lasagna noodles

Instructions

    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. Crumble meatballs into the sauce.
    2. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers. Cover and bake at 350 degrees F for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.

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