Meatball Lasagna

Chunks of tasty, tender meatballs peek out from every saucy slice of luscious lasagna. Mmm!

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  • prep time 25 min
  • total time 9 hr 40 min
  • ingredients 10
  • servings 8
 

Ingredients

1
jar (26 oz) tomato pasta sauce (any variety)
1
can (14.5 oz) diced tomatoes with Italian herbs, undrained
1
box (12 oz) 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
1
container (15 oz) ricotta cheese
1
egg, beaten
2
tablespoons chopped fresh basil leaves
8
uncooked lasagna noodles
3
cups shredded mozzarella cheese (12 oz)
1/4
cup shredded Parmesan cheese (1 oz)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 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.
  • 2 In medium bowl, mix ricotta cheese, egg and basil.
  • 3 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.
  • 4 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.
  • 1 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.
  • 2 In medium bowl, mix ricotta cheese, egg and basil.
  • 3 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.
  • 4 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.

EXPERT TIPS

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Expert Tips

Thaw the meatballs in the refrigerator overnight, or thaw in the microwave following the directions on the box.

If desired, you can bake the lasagna right after preparing it.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
540
(
Calories from Fat
210),
% Daily Value
Total Fat
24g
24%
(Saturated Fat
12g,
12%
Trans Fat
1/2g
1/2%
),
Cholesterol
115mg
115%;
Sodium
1260mg
1260%;
Total Carbohydrate
48g
48%
(Dietary Fiber
3g
3%
  Sugars
13g
13%
),
Protein
32g
32%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
25%;
Calcium
60%;
Iron
20%;
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.