Prep 25 mins
Cook 1 hr 15 mins
I found this recipe in the San Antonio Express News in response to a recipe search.
Make and share this Quick Meatball Lasagna recipe from Food.com.
- 2 (16 ounce) packagescooked italian-style meatballs, thawed (approximately 60 meatballs)
- 2 (26 ounce) jarssmooth-style marinara sauce or 2 (26 ounce) jarsyour favorite pasta sauce
- 9 lasagna noodles, no cook (or traditional, cooked)
- 1 large egg
- 1 (15 ounce) container light ricotta cheese (fat free ok)
- 2 cups part-skim mozzarella cheese, shredded
- 1⁄4 cup parmesan cheese, grated or shredded
- Slice thawed meatballs in half.
- Set aside.
- Spray 13 x 9 baking dish with oil spray.
- Spread 1 cup sauce evenly in bottom of dish.
- Place 3 uncooked noodles over sauce.
- Set aside.
- Place egg in 1-quart bowl and beat with whisk.
- Add ricotta cheese to egg and stir well to blend.
- Dollop half of ricotta mixture evenly over noodles.
- Top ricotta with half of the meatballs.
- Pour 1 1/2 cups sauce over meatballs and place 3 more uncooked noodles over them.
- Pour 1 1/2 cups of sauce over meatballs.
- Place 3 more noodles over meatballs and pour remaining sauce (about 2 cups) evenly on top, spreading evenly.
- Make sure all noodles are well coated with sauce.
- Spray a sheet of aluminum foil with oil spray, and cover lasagna tightly, oil side down.
- Bake 1 hour at 350ºF.
- Remove dish from oven, uncover.
- Spoon some sauce from edges over exposed top noodles.
- Sprinkle mozzarella and Parmesan cheeses evenly over top.
- Turn oven OFF and place dish, uncovered, in oven for 15 minutes more.
- Serve at once or remove lasana from oven and let rest (up to 15 minutes) until ready to serve.
Easy. Whole family loved it. Will make again and probably add olives to half for my husband and I.
Easy, basic, fantastic recipe ~ especially for a family with lots of little ones! They loved the meatballs, I loved how easy it was to make a delicious, hearty meal the whole family would enjoy! The only changes I made were to use cottage cheese, rather than ricotta (it was what I had on hand), and I increased the amounts to fit a larger baking dish. In the future, I may play around with the flavors in the sauce - yet it was a delicious comfort-food as is!
This is an old favorite in our house-I make a few changes to the pasta sauce by adding mushrooms-italian seasoning and a bit of red wine.