meatball lasagna recipes

- 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

- 2 pkgs. no-boil lasagna noodles
- 1 1/2 lbs. ground turkey
- 3 (15 ounce) cans tomato sauce, any style
- 2 pints ricotta cheese
- 16 oz. mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 medium zucchinis
- 1 pkg. frozen spinach

- 1 jar (24-26 oz or 680-700 mL) marinara sauce
- 3 cups (750 mL) water
- 8 oz (250 g) lasagna noodles
- 1 lb (500 g) bulk hot Italian turkey sausage or sausage links, casings removed
- 2 garlic cloves, pressed
- 2 oz (60 g) Parmesan cheese
- 2 tbsp (30 mL) chopped fresh parsley, divided
- 1 cup (250 mL) fresh whole milk ricotta cheese (about 8 oz)
- 1/2 cup (125 mL) shredded mozzarella cheese
- 1/4 tsp (1 mL) coarsely ground black pepper
- Additional grated Parmesan cheese (optional)

- 1. 1 pound ground beef
- 2. 2 1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
- 3. 1 (15 ounce) container POLLY-O Natural Part Skim Ricotta Cheese
- 4. 1/2 cup KRAFT 100% Grated Parmesan Cheese, divided
- 5. 1/4 cup chopped fresh parsley
- 6. 1 egg, lightly beaten
- 7. 1 (26 ounce) jar spaghetti sauce
- 8. 1 cup water
- 9. 12 lasagna noodles, uncooked

- For Meatballs:
- 1 1/2 pounds ground sirloin
- 1 large egg, beaten
- 1 cup (3 handfuls), Italian bread crumbs
- 1 medium onion, chopped fine
- 4 cloves garlic, crushed and minced
- 1/2 teaspoon crushed red pepper flakes
- 2 teaspoons (several drops) Worcestershire sauce, (my own addition)
- 1/4 cup (a couple of handfuls) flat-leaf parsley leaves, chopped
- 1/4 cup (a couple of handfuls) grated Parmigiano or Romano
- Coarse salt and black pepper
- For 5 Minute Marinara Sauce:
- 2 tablespoons extra-virgin olive oil, (2 turns around the pan)
- 4 cloves garlic, crushed and chopped
- 1/2 teaspoon crushed red pepper flakes
- A handful flat-leaf parsley leaves, chopped, about 2 tablespoons
- 1/2 teaspoon dried oregano
- 1 (28 ounces) can crushed tomatoes
- 1 (14 ounces) can chunky style crushed tomatoes
- Salt and freshly ground black pepper
- few slices of parmesan cheese if desired

- 12 Rhodes? Dinner Rolls, thawed to room temperature
- 1/4 cup marinara sauce
- 12 frozen cooked Italian style meatballs
- 3 sticks mozzarella string cheese, cut in fourths
- 2 tablespoons butter, melted
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- extra marinara sauce, if desired

- 12 meatballs (I use Family Favorite Basic Meatballs, see recipe posted separately)
- 2 tablespoons olive oil
- 4 (6 inch) hoagie rolls
- fresh tomato sauce (see recipe posted separately)
- grated parmesan cheese (fresh or canister, your preference)
- 2 cups mozzarella cheese, shredded (if you like very cheesy meatball subs, you may want to have extra mozzarella on hand for topping)

- * 1 pound lean ground beef
- * 1 (32 ounce) jar spaghetti sauce
- * 32 ounces cottage cheese
- * 3 cups shredded mozzarella cheese
- * 2 eggs
- * 1/2 cup grated Parmesan cheese
- * 2 teaspoons dried parsley
- * salt to taste
- * ground black pepper to taste
- * 9 lasagna noodles
- * 1/2 cup water

- 1 (12 ounce) jar beef gravy
- 2 tablespoons chili sauce
- 1 medium onion
- 3/4 cup water
- 1 (14 ounce) can beef broth
- 1/2 cup light sour cream
- 1/2 cup chopped green bell peppers
- 8 ounces uncooked mini lasagna noodles (aka mafalda)
- 12-16 ounces frozen cooked italian meatballs
- 2 tablespoons chopped fresh parsley