Meatball Lasagna

Name: Meatball Lasagna
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 large egg; 1 cup ricotta cheese; 2 cups shredded part-skim mozzarella cheese; 3/4 cup grated Parmesan cheese

16 ingredients

3 steps

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 large egg
1 cup ricotta cheese
2 cups 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 13x9-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.