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Meatball Lasagna

Addella Thomas of Mt. Sterling, Illinois crumbles leftover meatballs into the homemade spaghetti sauce she uses in this cheesy lasagna. "My family wants me to make this dish all the time. It goes over well at reunions, too," she adds.
  • Total Time
    Prep: 30 min. + standing Bake: 50 min.
  • Makes
    10 servings

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

  • 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.
  • 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.
  • 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.

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Reviews

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Average Rating:
  • BobbysChicagoBAbe
    Sep 7, 2020

    Used this as the base for my family dinner, since I wanted to use just ground beef and not meatballs. Always make a double batch of the cheese filling anyway, and this one was great and easy.Will keep this one on file!

  • Psalm127-3
    Mar 16, 2016

    this is going into oven as its just assembled. I had frozen a batch of meatballs that I made from scratch, had about a dozen&used those, also since I grow parsley I used that instead of dried. on a sheet pan in case of spillage. will report after baked&hopefully enjoyed.well, husband walked in hungry for dinner, had to wait for when my olive/jalapeno/olive oil bread to finish baking. I got him a large portion with bread&salad. he gulped it up like a half starved animal, de-lish!

  • Happysinger
    Sep 16, 2013

    I like the idea of meatballs that are already made. Quick preparation. Nice for a cold winter supper.

  • momniks00
    Feb 26, 2013

    No comment left

  • jgrubin
    Jul 9, 2012

    Huge hit - zero leftovers. The only changes I made were to use no-bake lasagna sheets and I cut the meatballs in half instead of crumbling them so it was obvious that this was a meatball lasagna.

  • cyounce
    Mar 15, 2011

    This was very good. I made it one day ahead to save time & it came out perfect.

  • wagashi
    Oct 14, 2010

    I replace the meatballs with Italian sausage, and it always comes out perfect!

  • jane55
    Feb 1, 2010

    This recipe was terrific. Easy to make and a way to use up lots of frozen meatballs. The left-overs are fantastic too!

  • bev091754
    Jan 28, 2008

    This is an excellent recipe. I made no changes to this. This is a keeper.

  • justmbeth
    Sep 24, 2006

    No comment left