Meatball Lasagna

Meatball Lasagna

Chunks of tasty meatballs peek out from every saucy slice of lasagna. For delicious homemade meatballs, try our Italian Square Meatballs from your freezer. Just thaw 20 meatballs and cut them in half.

Prep Time

25

Minutes

Total Time

9:40

Hrs:Mins

Makes

8

servings

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)
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen 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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 540
    • (Calories from Fat 210),
  • Total Fat 24g
    • (Saturated Fat 12g,
    • Trans Fat 1/2g),
  • Cholesterol 115mg;
  • Sodium 1260mg;
  • Total Carbohydrate 48g
    • (Dietary Fiber 3g,
    • Sugars 13g),
  • Protein 32g;
Percent Daily Value*:
    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:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.