My Meatball Lasagna

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Vera! 1

"With homemade Italian meatballs and a thick cheese layer and sauce, your mouth will be asking for more. For those who don't favor lasagna, this will definitely change your mind. Trust me."
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Ingredients

1 h 55 m servings 631 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 631 kcal
  • 32%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 46.3g
  • 15%
  • Protein:
  • 40.6 g
  • 81%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 1235 mg
  • 49%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Soak bread slices in warm water in a bowl for 5 minutes; squeeze bread dry and transfer to a large bowl.
  2. Melt butter in a skillet over medium heat; cook and stir onion and garlic in hot butter until onion is translucent, about 5 minutes. Add onion and garlic to bread. Stir 1 1/2 cup mozzarella cheese, eggs, Parmesan cheese, and Italian seasoning into bread and onions until thoroughly combined. Crumble ground beef into mixture; mix until thoroughly combined. Season with salt and black pepper.
  3. Form ground beef mixture into 1-inch meatballs. Heat vegetable oil in a large skillet over medium heat. Pan-fry meatballs until browned, working in batches if necessary, about 10 minutes, turning often. Set meatballs aside.
  4. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
  5. Preheat oven to 350 degrees F (175 degrees C).
  6. Combine prepared spaghetti sauce, tomato paste, and Cheddar cheese soup in a bowl. Combine ricotta cheese, cottage cheese, 2 cups mozzarella cheese, and parsley in a separate bowl.
  7. Spread 1 cup of sauce mixture into the bottom of a 9x13-inch baking dish. Layer 1/3 the lasagna noodles over the sauce, overlapping if necessary. Arrange meat balls over noodles. Place 1/3 the lasagna noodles over meat balls, and spread with cheese mixture in an even layer. Top cheese layer with remaining 1/3 the lasagna noodles and spread remaining sauce over top layer of noodles. Sprinkle top with 1 cup mozzarella cheese.
  8. Bake lasagna in the preheated oven until casserole is bubbling and the topping is melted, about 1 hour.

Footnotes

  • Cook's Note:
  • You may also bake the meatballs at 350 degrees F (178 degrees C) for about 25 minutes to save some time.

Reviews

1

Tons of flavor and depth! Rich and indulgent. It would be very easy to alter this recipe for taste preference, fat reduction, etc. It's bad enough when people significantly change a recipe and t...