This delicious, saucy lasagna is packed with tasty meatballs that you can make ahead!
Meatball Lasagna
- Prep Time 25 min
- Total 9 hr 40 min
- Servings 8
- Ingredients 10
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)
Instructions
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Step1Spray 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.
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Step2In medium bowl, mix ricotta cheese, egg and basil.
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Step3Spoon 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.
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Step4Heat 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.
Nutrition
540
Calories
24g
Total Fat
32g
Protein
48g
Total Carbohydrate
13g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 540
- Calories from Fat
- 210
- Total Fat
- 24g
- 37%
- Saturated Fat
- 12g
- 58%
- Trans Fat
- 1/2g
- Cholesterol
- 115mg
- 38%
- Sodium
- 1260mg
- 52%
- Potassium
- 610mg
- 17%
- Total Carbohydrate
- 48g
- 16%
- Dietary Fiber
- 3g
- 12%
- Sugars
- 13g
- Protein
- 32g
% Daily Value*:
- Vitamin A
- 25%
- 25%
- Vitamin C
- 25%
- 25%
- Calcium
- 60%
- 60%
- Iron
- 20%
- 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 Choice
3Tips from the Betty Crocker Kitchens
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