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Meatball Lasagna

Chunks of tasty, tender meatballs peek out from every saucy slice of luscious lasagna. Mmm!

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( 53 Ratings)

53 Ratings

5 Stars 28%

4 Stars 40%

3 Stars 23%

2 Stars

1 Stars

Member Reviews ( 6 )

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Prep Time 25 min
Total Time 9 hr 40 min
Servings 8

Ingredients

1: jar (26 oz) tomato pasta sauce (any variety)

1: can (14.5 oz) diced tomatoes with Italian herbs, undrained

1: box (12 oz) frozen Italian-style meatballs, thawed, each cut in half

1 1/2: cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained

1: container (15 oz) ricotta cheese

1: egg, beaten

2: tablespoons chopped fresh basil leaves

8: uncooked lasagna noodles

3: cups shredded mozzarella cheese (12 oz)

1/4: cup shredded Parmesan cheese (1 oz)

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Directions

1 Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pasta sauce and tomatoes. Reserve 1/2 cup tomato mixture. Stir meatballs and stir-fry vegetables into remaining tomato mixture.
2 In medium bowl, mix ricotta cheese, egg and basil.
3 Spoon reserved 1/2 cup tomato mixture over bottom of baking dish. Top with 4 noodles. Top with about half of the ricotta mixture and half of the meatball mixture. Layer with remaining 4 noodles, remaining ricotta mixture, 1 cup mozzarella cheese and remaining meatball mixture. Sprinkle with remaining 2 cups mozzarella cheese and the Parmesan cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Refrigerate 8 hours or overnight.
4 Heat oven to 350°F. Bake covered lasagna 45 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly, edges are golden brown and cheese is melted. Let stand 10 minutes before cutting.

EXPERT TIPS

Expert Tips

Thaw the meatballs in the refrigerator overnight, or thaw in the microwave following the directions on the box.

If desired, you can bake the lasagna right after preparing it.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 540
Calories from Fat: 210),

% Daily Value

Total Fat: 24g; 24%
(Saturated Fat 12g, 12% Trans Fat 1/2g 1/2% ),
Cholesterol: 115mg; 115%;
Sodium: 1260mg; 1260%;
Total Carbohydrate: 48g; 48%
(Dietary Fiber 3g 3% Sugars 13g 13% ),
Protein: 32g; 32%

% Daily Value*:

Vitamin A: 25%;
Vitamin C: 25%;
Calcium: 60%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 6 Reviews View All

Posted 1/15/2012 10:32:23 AM REPORT ABUSE CynD01 said:

Rating:

The meat and sauce flavor was outstanding but if I made again I would use only half of the ricotta or maybe not at all. I thought it took away from the flavor of the sauce.

This reply was: Helpful Inspiring

Posted 8/24/2011 11:34:22 AM REPORT ABUSE megan1230 said:

Rating:

This was a really good family recipe! I thought it would be "kid food" but I really enjoyed the flavors and texures of the peppers.

This reply was: Helpful Inspiring

Posted 2/15/2011 7:58:09 AM REPORT ABUSE flowerchildgirl2 said:

Rating:

This recipe is really, really easy and tastes so good. We defrosted the meatballs in the microwave before putting them in the lasagna. That way I didn't have to worry about thawing them in the fridge overnight.

This reply was: Helpful Inspiring