Sunday, February 27, 2011

Meatball Lasagna

Meatball Lasagna

Prep Time

25 Minutes

Total Time 9:40 Hrs: Mins


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

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