Tuesday, January 5, 2010

Meatball Lasagna

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,
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)

Make It:
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
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.

Source: http://www.bettycrocker.com/


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