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Meatball Lasagna

By: Addella Thomas

"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."

Rate/Review | Read Reviews (25)

1,944 Saves

Prep Time:
30 Min

Cook Time:
50 Min

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

Ingredients

2 (14.5 ounce) cans diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 cup water
1 (6 ounce) can 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
24 cooked meatballs
1 egg
1 cup ricotta cheese
2 cups shredded 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 13-in. x 9-in. x 2-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers. Cover and bake at 350 degrees F for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.