Quick Meatball Lasagna

Recipe by Miss Annie
READY IN: 1hr 40mins
SERVES: 10-12
UNITS: US

INGREDIENTS

Nutrition
  • 2
    (16 ounce) packages cooked italian-style meatballs, thawed (approximately 60 meatballs)
  • 2
    (26 ounce) jars smooth-style marinara sauce or (26 ounce) jars your 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
  • 14
    cup parmesan cheese, grated or shredded
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DIRECTIONS

  • 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.
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