Meatball Lasagna Recipe
- 2 (14.5 ounce) cans diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 1 (6 ounce) can tomato paste
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 tablespoon dried basil
- 4 teaspoons dried parsley flakes
- 2 teaspoons sugar
- garlic salt to taste
- 8 uncooked lasagna noodles
- 24 cooked meatballs
- 1 egg
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 3/4 cup grated Parmesan cheese
- In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain. Crumble meatballs into the sauce.
- In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13-in. x 9-in. x 2-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers. Cover and bake at 350 degrees F for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.
