Meatball Lasagna Recipe

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Ready in: 1-2 hrs
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
2 packages (16 oz. size) cooked Italian-style meatballs, thawed
2 jars (26 oz. size) marinara or pasta sauce
9 lasagna noodles
1 egg
15 ounces container light ricotta cheese
2 cups part-skim mozzarella cheese, shredded
1/4 cup parmesan cheese, grated or shredded

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Directions:

Slice thawed meatballs in half. Set aside. Spray 13x9 baking dish with oil spray. Spread 1 cup sauce evenly in bottom of dish. Place 3 uncooked noodles over sauce. Set aside.

Place egg in 1-quart bowl and beat with whisk. Add ricotta cheese to egg and stir well to blend. Dollop half of ricotta mixture evenly over noodles. Top ricotta with half of meatballs. Pour 1-1/2 cups sauce over meatballs and place 3 more uncooked noodles over them. Pour 1-1/2 cups sauce over meatballs. Place 3 more noodles over meatballs and pour remaining sauce (about 2 cups) evenly on top, spreading evenly. Make sure all noodles are well coated with sauce.

Spray a sheet of aluminum foil with spray and cover lasagna tightly, oil side down.

Bake 1 hour at 350F. Remove dish from oven, uncover. Spoon some sauce from edges over exposed top noodles. Sprinkle mozzarella and Parmesan cheeses evenly over top. Turn oven off and place dish, uncovered, in oven for 15 minutes more. Serve at once or remove lasagna from oven and let rest (up to 15 minutes) until ready to serve.

This recipe from CDKitchen for Meatball Lasagna serves/makes 6