Shortcut Meatball Lasagna Recipes

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DUMP-AND-GO MEATBALL LASAGNA



Dump-and-Go Meatball Lasagna image

Need an easy dinner that takes no more effort than popping a few ingredients in a pan? This hearty take on lasagna is made with 5 ingredients and absolutely no fuss-just add it all to your 13x9, and pop it in the oven. A quick stir just before it's done, plus a touch of extra cheese, helps ensure a perfectly baked dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 6

Number Of Ingredients 7

8 oz uncooked campanelle pasta (2 3/4 cups)
24 frozen cooked Italian-style meatballs (from 22-oz bag)
1 jar (25.5 oz) Muir Glen™ organic tomato basil pasta sauce
1 1/2 cups water
1/2 teaspoon Italian seasoning
1 1/2 cups shredded mozzarella cheese (6 oz)
Chopped fresh basil leaves, if desired

Steps:

  • Heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray.
  • In large bowl, mix pasta, frozen meatballs, pasta sauce, water and Italian seasoning. Pour mixture into dish. Cover tightly with foil. Bake 40 minutes. Remove dish from oven; stir mixture thoroughly. Sprinkle with cheese.
  • Bake uncovered 5 to 8 minutes longer or until pasta is tender and cheese is melted. Garnish with basil leaves before serving.

Nutrition Facts : Calories 500, Carbohydrate 47 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 5 g, Protein 24 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 5 g, TransFat 1/2 g

GRANDMA GUARNASCHELLI'S LASAGNA WITH MINI BEEF MEATBALLS



Grandma Guarnaschelli's Lasagna with Mini Beef Meatballs image

I did not grow up with an Italian grandmother who was always around the house cooking. I saw her only on special occasions--but then she would cook everything under the sun. Even as a kid, I was so impressed that she went to such painstaking trouble to roll and brown little meatballs and layer them throughout her lasagna. It's worth it. When making classic lasagna bolognese, the ground beef and tomato meander beautifully together, but there is something about getting a bite of beef in a little meatball and then the separate sensation of the tomato sauce that makes the flavors pop even more.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 2h15m

Yield 8 to 10 servings

Number Of Ingredients 23

1/2 cup extra-virgin olive oil
1 medium yellow onion, finely chopped
5 garlic cloves, minced
Kosher salt
1 teaspoon crushed red pepper flakes
2 teaspoons sugar
1 (28-ounce) can whole peeled San Marzano tomatoes
2 teaspoons dried oregano
1 cup tightly packed fresh basil leaves
12 ounces 90% lean ground beef, preferably chopped sirloin
4 ounces ground veal
Kosher salt
1/2 cup panko bread crumbs, toasted, plus more if needed
3/4 cup freshly grated Parmigiano-Reggiano cheese
1/2 cup finely chopped fresh flat-leaf parsley leaves
1 large egg
3 medium garlic cloves, grated
1/3 cup canola oil
Kosher salt
1 pound dried lasagna sheets, preferably De Cecco brand
1 pound whole-milk mozzarella cheese, thinly sliced
1 pound whole-milk ricotta cheese
3 cups freshly grated Parmigiano-Reggiano cheese

Steps:

  • Make the sauce: In a medium skillet, heat the olive oil over medium heat. Add the onion and garlic and season with 1 tablespoon salt. Stir in the red pepper flakes and sugar, and cook for about 2 minutes. Then add the tomatoes, with their juices, and the oregano. Cook for a few minutes over high heat, stirring from time to time. Taste for seasoning, add the basil leaves, and remove from the heat.
  • Make the meatballs: Put the beef and veal in a large bowl and spread the meat all over the bottom of the bowl and up the sides a little. (This will help you to distribute the seasonings evenly through the meat.) Sprinkle with 2 teaspoons salt. Then sprinkle the bread crumbs, Parmigiano-Reggiano, and parsley all over the meat and use your hands to mix the ingredients together. In a small bowl, whisk together the egg and garlic. Drizzle the egg mixture over the meat. Mix the meat thoroughly with your hands.
  • Test a meatball: Form 1 small meatball (about 1 inch in diameter) with your hands. Heat a splash of the canola oil in a small skillet over high heat. When the oil begins to smoke lightly, add the meatball, lower the heat, and cook it over medium heat for 2 to 3 minutes. Taste for seasoning and texture. If it seems too wet, add some more bread crumbs to the mixture in the bowl. If it is too dry, add a splash of water. Adjust the seasoning of the mixture in the bowl as needed. Roll the remaining meat into balls; you should have about 40 very small meatballs.
  • Cook the meatballs: Heat a large skillet over medium heat and add half of the remaining canola oil. When the oil begins to smoke lightly, remove the pan from the heat and add half of the meatballs in a single layer, spreading them apart somewhat so they have a chance to brown instead of steaming. Return the pan to high heat and brown the meatballs, turning them so they brown all around, until medium-rare, 2 to 3 minutes. Use a slotted spoon or spatula to transfer them to a baking sheet lined with a kitchen towel to drain. Wipe out the skillet and repeat the process with the remaining canola oil and meatballs.
  • Cook the pasta: Bring 6 quarts water to a rolling boil in a large pot over high heat and season with 1/2 cup salt. The pasta water should taste like seawater. Add the lasagna sheets, stirring with a slotted spoon to make sure they do not clump or stick to the bottom, and cook for 4 minutes. Drain in a colander, rinse under cold water, and drain again. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
  • Preheat the oven to 350 degrees F.
  • Assemble the lasagna: Spoon a thin layer of the sauce over the bottom of a 9 x 13-inch baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle one-fourth of the mozzarella, ricotta, and Parmigiano-Reggiano over the pasta, and then add another thin layer of sauce. Dot the surface with about one-third of the meatballs, spacing them evenly. Repeat the layering process two more times. Add a final layer of pasta and top it with the remaining sauce and cheese.
  • Bake the lasagna: Cover the dish tightly with foil and put it in the center of the oven. Bake for 45 minutes. Then raise the oven temperature to 450 degrees F and remove the foil. Bake the lasagna until the top browns slightly, 10 to 15 minutes. Remove the lasagna from the oven and allow it to cool for 15 minutes or so before serving.

MEATBALL LASAGNA



Meatball Lasagna image

Addella Thomas of Mt. Sterling, Illinois crumbles leftover meatballs into the homemade spaghetti sauce she uses in this cheesy lasagna. "My family wants me to make this dish all the time. It goes over well at reunions, too," she adds.

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 10 servings.

Number Of Ingredients 16

2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
1 can (6 ounces) 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
2 packages (12 ounces each) frozen fully cooked Italian meatballs, thawed
1 large egg
1 cup ricotta cheese
2 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

Steps:

  • 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 13x9-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers., Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.

Nutrition Facts :

MEATBALL LASAGNA



Meatball Lasagna image

This delicious, saucy lasagna is packed with tasty meatballs that you can make ahead!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 9h40m

Yield 8

Number Of Ingredients 10

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)

Steps:

  • 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.
  • In medium bowl, mix ricotta cheese, egg and basil.
  • 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.
  • 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.

Nutrition Facts : Calories 540, Carbohydrate 48 g, Cholesterol 115 mg, Fat 1, Fiber 3 g, Protein 32 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1260 mg, Sugar 13 g, TransFat 1/2 g

SHEET PAN LASAGNA



Sheet Pan Lasagna image

Provided by Ree Drummond Bio & Top Recipes

Categories     main-dish

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 13

3 cups jarred marinara sauce
8 no-boil lasagna noodles
15 ounces ricotta cheese
Kosher salt and freshly ground black pepper
One 8-ounce jar pesto
12 slices mozzarella
2 cups packaged precooked crumbled sausage
12 frozen meatballs, thawed and finely diced
2 pinches garlic powder
2 pinches red pepper flakes
1 cup grated Parmesan
Fresh parsley, for garnish
Crusty bread, for serving

Steps:

  • Preheat the oven to 375 degrees F.
  • Cover the bottom of a quarter sheet pan with 1 cup of the marinara sauce. Top with 4 of the no-boil noodles. Cover the noodles with half of the ricotta, then sprinkle the ricotta with salt and black pepper. Spoon over half of the pesto and spread it so it is evenly distributed. Arrange 6 slices of mozzarella in a layer on top of the pesto. Mix the sausage crumbles and meatballs together, then spoon half over the mozzarella. Sprinkle with a pinch of garlic powder and red pepper flakes. Repeat the layers once more, ending with the red pepper flakes.
  • Add the remaining cup of marinara over the top and sprinkle over the grated Parmesan. Cover with foil and bake for 20 minutes. Remove the foil and cook until hot and bubbly, another 10 to 12 minutes.
  • Let the lasagna sit for about 10 minutes, then garnish with parsley and serve with crusty bread.

SHORTCUT MEATBALL LASAGNA



Shortcut Meatball Lasagna image

I saw this on the cover of the new Better Homes & Garden's Easy Family Food cooking magazine & fell in love with it.

Provided by looneytunesfan

Categories     One Dish Meal

Time 1h10m

Yield 8-9 serving(s)

Number Of Ingredients 6

9 lasagna noodles, dried
7 1/2 ounces ricotta cheese (1/2 of a 15 oz container)
1 1/2 cups mozzarella cheese, shredded
1/4 cup parmesan cheese
16 ounces frozen italian style meatballs, thawed
1 (16 ounce) jar pasta sauce

Steps:

  • Preheat oven to 375 degrees. Cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well; set aside.
  • In a small bowl, stir together ricotta, mozzarella cheese, & the parmesan cheese; set aside. In a medium bowl, stir together meatballs and one-third (about 1 cup) of the pasta sauce; set aside.
  • To assemble: spread a small amount of the reserved sauce over bottom of a 2 quart square baking dish. Layer 3 cooked noodles in the dish. Spoon meatball mixture over noodles. Layer 3 more noodles over meatballs. Spread half of the remaining sauce over noodles. Spoon ricotta mixture over sauce and spread evenly. Top with remaining noodles & remaining sauce.
  • Cover dish with foil. Bake for 35 minutes. Remove foil & sprinkle remaining mozzarella over lasagna. Bake, uncovered, about 10 minutes more or until cheese melts. Let stand 15 minutes before serving.

Nutrition Facts : Calories 261.8, Fat 10.9, SaturatedFat 5.8, Cholesterol 33.5, Sodium 476.7, Carbohydrate 27, Fiber 1.1, Sugar 5.8, Protein 13.4

VEG-PACKED MEATBALL LASAGNE



Veg-packed meatball lasagne image

Keen to eat more veg but not give up meat entirely? We've replaced some of the meat in this lasagne with clever ingredients to create real depth of flavour and three of your 5-a-day

Provided by Anna Glover

Categories     Dinner, Main course, Supper

Time 2h30m

Number Of Ingredients 23

2½ tbsp olive oil
1 large onion , finely chopped
250g chestnut mushrooms , finely chopped
250g lean beef mince
1 medium egg
30g parmesan , plus an extra 2 tbsp
1 garlic clove , crushed
25g fresh white breadcrumbs
300g fresh pasta sheets
200g mozzarella , grated
2 garlic cloves , crushed
2 courgettes , grated
2 carrots , grated
2 celery sticks, grated
1 tbsp chopped thyme
680g passata
300ml vegetable stock
1 tbsp balsamic vinegar
50g butter
50g plain flour
600ml milk
2 bay leaves (optional)
½ cauliflower , cut into very small florets, stalk cut into small cubes

Steps:

  • Heat 1 tbsp oil in a frying pan over a medium heat and fry the onion and mushrooms with a pinch of salt for 10 mins until soft. Put in a bowl and leave to cool. Add the mince, egg, parmesan, garlic and breadcrumbs, season and mix well with your hands. Roll into 25 small meatballs. Heat another 1 tbsp oil in the pan and fry the meatballs for 5 mins until browned (you'll need to do this in batches). Put on a plate and set aside.
  • To make the tomato sauce, heat the remaining oil in the pan and fry the garlic, courgettes, carrots and celery for 10-15 mins until softened, adding a splash of water if needed to prevent it sticking. Stir in the thyme, passata, stock and vinegar and simmer for 20 mins until thickened. Blitz with a hand blender if you prefer a smooth sauce. Season well.
  • To make the white sauce, heat the butter in a medium saucepan over a medium heat. Sprinkle in the flour and stir to make a paste. Slowly add the milk, stirring, then the bay leaves (if using) and cook for a few minutes until thick. Season, add the cauliflower and simmer for 1 min.
  • Heat the oven to 200C/180C fan/gas 6. Stir the meatballs into the tomato sauce and spoon half into a lasagne dish. Top with half of the pasta sheets, then spoon over half of the white sauce and some mozzarella. Repeat with the remaining meatballs and sauces, then scatter over the rest of the mozzarella and the extra parmesan. Bake for 1 hr until golden.

Nutrition Facts : Calories 598 calories, Fat 28 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 18 grams sugar, Fiber 7 grams fiber, Protein 32 grams protein, Sodium 1.1 milligram of sodium

THREE-CHEESE MEATBALL LASAGNE



Three-cheese meatball lasagne image

Take lasagne to the next level by swapping the meat sauce for sausage meatballs. The fennel seeds and chilli add another layer of flavour and a little spice

Provided by Cassie Best

Categories     Dinner, Main course, Pasta, Supper

Time 1h55m

Yield Serves 6-8

Number Of Ingredients 21

12 sausages
2 tbsp olive oil
2 onions , chopped
4 garlic cloves , crushed
2 tsp fennel seeds
2 tsp dried oregano or a small handful of fresh oregano leaves, chopped
½ tsp chilli flakes (optional)
1 tbsp sugar
500ml passata
400g can chopped tomatoes
100g butter
2 bay leaves
100g plain flour
1l milk
¼ fresh nutmeg , finely grated
100g baby spinach
handful basil , leaves torn
50g parmesan , grated
250g dried lasagne sheets (about 12 sheets)
50g cheddar , grated
150g ball mozzarella , torn into small pieces

Steps:

  • Squeeze the meat from the sausages and roll into meatballs - you'll get about four balls from each sausage. Heat 1 tbsp oil in a wide, deep frying pan or casserole dish. Cook the meatballs in batches, making sure you don't overcrowd the pan, until they're all golden brown. Put them aside on a plate when they're ready.
  • Heat the rest of the oil in the pan and add the onion. Cook for 8-10 mins until soft, then stir in the garlic, fennel, oregano and chilli, if using. Stir around for a min or 2, then add the sugar, passata and tomatoes. Swish a little water around the containers to wash out all the tomatoes and add to the pan. Season well and simmer, uncovered, for 30-40 mins over a gentle heat until the sauce thickens and the chopped tomatoes break down.
  • Heat the butter in a saucepan, add the bay leaves and let them sizzle in the butter for 1 min, then add the flour. Whisk to make a smooth paste, then add the milk, a little at a time, stirring continuously until it's all incorporated and you have a thick white sauce. Add the nutmeg and some seasoning. Leave over a low heat for 5 mins to allow the bay to infuse, whisking every now and then.
  • Keep about 10 meatballs aside and add the rest to the tomato sauce. Spoon half the tomato sauce and meatballs into a baking dish (ours was 25cm x 35cm). Top with half the spinach, the basil and a little parmesan. Pour over about a third of the white sauce, and top with a layer of lasagne sheets, breaking them up to fit the dish if you need to.
  • Repeat the layers once more; meatballs and sauce, spinach, basil, parmesan, white sauce, pasta. Pour the remaining white sauce over the lasagne, spreading it to the corners to cover the pasta. Dot with the meatballs you set aside earlier and the mozzarella, then scatter over a generous helping of parmesan and cheddar. Heat oven to 190C/170C fan/gas 5. Or if not eating straight away, chill for up to 24 hrs or freeze for two months (defrost in the fridge overnight before cooking).
  • Bake the lasagne for 40-50 mins until bubbling and golden with lots of crusty cheesy bits around the edges. Leave to sit for 5-10 mins before serving.

Nutrition Facts : Calories 771 calories, Fat 47 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 17 grams sugar, Fiber 6 grams fiber, Protein 29 grams protein, Sodium 1.7 milligram of sodium

BAKED MEATBALL LASAGNA



Baked Meatball Lasagna image

This one is ALL Arlines, my wifey. Tried and true, this one always satisfies. She's been making this long before I came around (McCalls 1973) and WE been around the block a few times. Hope you enjoy this as much as our family and friends have over the years.

Provided by Chef Jeff S

Categories     Veal

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 25

1/2 lb ground beef
1/4 lb ground veal
2 tablespoons onions, chopped
1 garlic clove, crushed
2 tablespoons parsley, chopped
1 teaspoon dried oregano
3/4 teaspoon salt
1 dash pepper
2 tablespoons parmesan cheese, grated
1 egg
1/4 cup olive oil
1/4 cup onion, chopped
1 garlic clove, crushed
28 ounces whole tomatoes, undrained
12 ounces tomato paste
2 teaspoons dried oregano
1 teaspoon dried basil
1 tablespoon sugar
2 teaspoons salt
1 teaspoon garlic powder
1/4 teaspoon pepper
1/2 lb lasagna noodle
1 lb mozzarella cheese, diced
1 lb ricotta cheese
1 cup parmesan cheese, grated

Steps:

  • Meatballs:.
  • In med bowl, combine the first ten ingredients; toss lightly to mix well. With teaspoon, shape mixture into 30 balls, each 3/4 inch in diameter.
  • Sauce:.
  • In hot oil in large, heavy skillet, brown meatballs; remove. Add the rest of the onions and garlic; saute 5 minutes.
  • Add rest of sauce ingredients, with 1/2 c water and meatballs; stir to mix. Bring to boiling; reduce heat; simmer, uncovered, 1/2 hour, stirring occasionally.
  • Heat oven to 350°F Grease a 13x9x2 inch baking dish. Cook lasagna as label directs. Drain; rinse in water.
  • In a baking dish, layer half the ingredients: Lasagna, mozzarella, ricotta, tomato sauce with meatballs, parmesan cheese. Repeat. Bake 30-35 minutes. Makes 6 servings.

EASY SHORTCUT LASAGNA



Easy Shortcut Lasagna image

This is a shortcut recipe for a rich and filling lasagna that tastes and looks like "from scratch", but is really a hybrid of homemade and store bought ingredients. It's easy to make, and the most time consuming part is making the meatballs for the optional meat layer. This recipe was prepared in two versions: one with meat, and one with a layer of steamed fresh spinach instead for vegetarians in our family. Both worked out well. Brands are mentioned to reflect what was available locally, but you may, of course, have other favorites on the supermarket shelves.

Provided by Johncn

Categories     One Dish Meal

Time 1h15m

Yield 1 11 x 13 inch pan, 4-6 serving(s)

Number Of Ingredients 20

32 ounces mueller's lasagna noodles
52 ounces marinara spaghetti sauce
32 ounces ricotta cheese
12 ounces shredded mozzarella cheese
12 ounces grated parmesan cheese
1/4 cup fresh sweet basil
1/4 cup fresh Italian parsley
coarse black pepper
granulated garlic
16 ounces sliced meatballs
16 ounces fresh spinach
16 ounces lean ground beef (optional)
1 egg (optional)
1 1/2 slices whole wheat bread (optional)
1/2 cup chopped Italian parsley (optional)
5 garlic cloves (optional)
1 dash garlic powder (optional)
1/8-1/4 cup red wine (optional)
4 ounces grated parmesan cheese (optional)
3 1/2 teaspoons Italian breadcrumbs (optional)

Steps:

  • If Adding Meat Layer:.
  • Combine ground beef, egg, finely minced garlic and garlic powder, breadcrumbs, grated parmesan and chopped Italian parsley in a large mixing bowl. Run water over the bread slices to soak them and squeeze the water out. Add a splash of wine if desired.
  • Mix meat for several minutes by hand, and roll out into fairly compact and tight meatballs. I make mine about 1 inch to 1.5 inch in size.
  • Brown / sear the meatballs while continually rolling them with the utensils of your choice. I use two wooden spoons, but I've also used tongs to do this. The key is to get them browned enough to be "medium rare", not raw, as the cooking time is not long in the lasagna. However, they need to be done well enough to stick mostly together for slicing. I think next time I may chill them in the refrigerator. I put layers of paper towels down on a platter to hold the meatballs while they are cooling off.
  • If Adding Spinach Layer:.
  • Steam the spinach until it softens somewhat. It will continue to soften further in the lasagna while it's cooking.
  • Making the Lasagna:.
  • Open the jars of your favorite spaghetti sauce, and heat to a low simmer. If using meatballs, put them in the sauce to soak up some additional flavor.
  • Note about the sauce: I am Italian American, and make my own marinara sauce from scratch several times a year. It takes all day, so I freeze it in storage containers for later use. However, when I use store bought sauce, I prefer the sauce made by Del Grosso, a small company in Tipton, Pennsylvania. Their products include both inexpensive sauces, and a line of specialty ones called "La Famiglia Del Grosso that are roughly twice the price of Ragu or Prego ($6-$7 a for a 26 ounce jar). This recipe is about shortcuts, not making things from scratch. The company's "Aunt Mary Ann's Sunday Marinara" tastes very, very much like the sauce I make from scratch, so that is what I used for this recipe.
  • Here is the product link:.
  • http://www.delgrossosauce.com/content/aunt-mary-anns-sunday-marinara-1.
  • Boil the lasagna noodles to just below al dente. What worked for me as a guess was one minute shorter than the lowest recommended time - this was 9 minutes for the Mueller brand noodles that were on sale for 2:1 the day I was shopping for supplies for this project. The noodle layers will also soften while the lasagna is cooking, so do not worry if they are a little stiff.
  • If using meat, remove the meatballs from the sauce and slice into roughly ¼ inch slices. Don't worry if the crumble (as some will). These will form the meat layer of the lasagna.
  • Wash and chop the Italian parsley and sweet basil into fairly small pieces. In a big mixing bowl, combine evenly the ricotta cheese with the chopped parsley and basil, the ground pepper and the pinch or two of granulated garlic.
  • Put a thin layer of spaghetti sauce in the bottom of a 9 x 11, 10 x 13, or 12 x 11 pan (your sizes may vary somewhat). I used a Pyrex type glassware for mine.
  • Layer the lasagna noodles with slight overlapping in the pan. If you need to, don't be afraid to use small "band aid" sections or cross sections to make the layer. You should have plenty of noodles.
  • Using a spatula, or spoon of your choice, make a layer of sauce covering the noodles. Add a layer of the ricotta mixture covering the sauce. If adding meat, arrange slices or crumbles of the meatballs next. If not, use the steamed spinach to create a veggie layer. Now sprinkle a later of mozzarella cheese, and top with a light to moderate dusting of parmesan cheese.
  • You will now repeat the process at least one more time. Depending on the depth of your pan, and the thickness of the optional meats, it could be twice more:.
  • 1) Noodles.
  • 2) Sauce.
  • 3) Ricotta mixture.
  • 4) Meat or spinach.
  • 5) Mozzarella cheese.
  • 6) Parmesan cheese.
  • The last layer does not contain meat or spinach, and will be roughly at the top of the pan itself. That's fine. The top layer should be with noodles, a some sauce and a mix of mozzarella and parmesan cheeses.
  • Cover with aluminum foil.
  • Bake at 350 F for a total of 45-50 minutes. Remove the foil after the first 30 minutes so that the top can brown lightly into a crust. Let it stand for 15 or 20 minutes before serving to firm up the layers, and avoid burning your tongue.
  • Hope this works out for you, but it has become a family favorite in our house, and only takes a short while to prepare when compared to the time investment in a day-long "from scratch" lasagna recipe.

Nutrition Facts : Calories 2084, Fat 83.4, SaturatedFat 47.6, Cholesterol 266.7, Sodium 2968.6, Carbohydrate 215.1, Fiber 15.4, Sugar 26.6, Protein 115.3

QUICK MEATBALL LASAGNA



Quick Meatball Lasagna image

Make and share this Quick Meatball Lasagna recipe from Food.com.

Provided by Miss Annie

Categories     One Dish Meal

Time 1h40m

Yield 10-12 serving(s)

Number Of Ingredients 7

2 (16 ounce) packages cooked italian-style meatballs, thawed (approximately 60 meatballs)
2 (26 ounce) jars smooth-style marinara sauce or 2 (26 ounce) jars your favorite pasta sauce
9 lasagna noodles, no cook (or traditional, cooked)
1 large egg
1 (15 ounce) container light ricotta cheese (fat free ok)
2 cups part-skim mozzarella cheese, shredded
1/4 cup parmesan cheese, grated or shredded

Steps:

  • Slice thawed meatballs in half.
  • Set aside.
  • Spray 13 x 9 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 the meatballs.
  • Pour 1 1/2 cups sauce over meatballs and place 3 more uncooked noodles over them.
  • Pour 1 1/2 cups of 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 oil spray, and cover lasagna tightly, oil side down.
  • Bake 1 hour at 350ºF.
  • 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 lasana from oven and let rest (up to 15 minutes) until ready to serve.

More about "shortcut meatball lasagna recipes"

MEATBALL LASAGNA - A FAMILY FEAST®
meatball-lasagna-a-family-feast image
Web Jan 24, 2021 Preheat oven to 375 degrees F. To assemble, in a 9×13-inch or larger* casserole dish place one cup of sauce on the bottom. Lay four …
From afamilyfeast.com
5/5 (1)
Category Pasta
Cuisine Italian
Total Time 1 hr 40 mins
  • In a very large wide pot, heat water and once boiling, salt the water then add one lasagna strip at a time so that they don’t stick. Cook for one minute short of what it says on the box. My box said to cook for eight minutes and I cooked for seven.
  • Have a strainer standing by and gently lift each piece out with tongs and into the strainer, being careful not to break any. Rinse with cold running water and lay out on a sheet tray with the pieces not touching. I layered with plastic wrap until I was ready to use them.


MEATBALL LASAGNA – LEITE'S CULINARIA
Web Apr 1, 2020 Cover the dish tightly with foil and bake for 45 minutes. Increase the oven temperature to 450°F (230°C) and remove the foil. Continue to bake until the top of the …
From leitesculinaria.com
4.7/5 (3)
Total Time 3 hrs
Category Mains
Calories 938 per serving
  • In a medium skillet set over medium heat, warm the olive oil. Add the onion and garlic and season with 1 to 1 1/2 teaspoons salt. Stir in the red pepper flakes and sugar and cook for 2 minutes.
  • In a large bowl, combine the beef and veal and spread the meat over the bottom of the bowl and up the sides a little. (This helps you distribute the seasonings evenly throughout the meat.) Sprinkle with 1 teaspoon salt. Then sprinkle the bread crumbs, Parmigiano-Reggiano, and parsley over the meat and use your hands to mix the ingredients together.
  • In a large pot over high heat, bring 6 quarts (5.7 l) water to a rolling and season with 1/2 cup salt. The pasta water should taste like seawater. Add the lasagna sheets, stirring with a slotted spoon to make sure they do not clump or stick to the bottom, and cook for 4 minutes. The pasta should be pliable but very firm to the touch. Drain in a colander, rinse under cold water, and drain again. Separate the lasagna sheets carefully so they don’t stick together.
  • Spoon a thin layer of sauce evenly over the bottom of a 9-by-13-inch (23-by-33-cm) baking pan. Arrange a layer of pasta sheets over the sauce. Sprinkle 1/4 of the mozzarella, ricotta, and Parmigiano-Reggiano over the pasta and then add another thin layer of sauce (about 3/4 cup). Dot the surface with about 1/3 of the meatballs, spacing them evenly. Repeat the layering process 2 more times. Add a final layer of pasta and top it with the remaining sauce and cheese.


SHORTCUT BAKED LASAGNA - PAMS DAILY DISH
Web Prepare meat mixture then add half jar of sauce to meat and let cook just a few minutes. Set aside.Preheat oven to 375 degrees, lightly mist a 13 X 9 glass or ceramic baking pan …
From pamsdailydish.com


DELICIOUS CHEESY MEATBALL LASAGNA RECIPE - YOUTUBE
Web Pasta and meatballs is a classic, but a cheesy spaghetti and meatballs lasagna?! Now we're talking!Subscribe to Twisted: https://bit.ly/2WyhRzwPre-order your...
From youtube.com


EASY DINNER RECIPE: HOW TO MAKE MEATBALL LASAGNA
Web Jan 21, 2021 Place a layer of lasagna noodles down, add half the meatball sauce over the noodles and spread evenly. Add 1/2 the Italian cheese blend. Repeat the layers of …
From eattravellife.com


MEATBALL LASAGNA | HALF HOMEMADE - YOUTUBE
Web This easy lasagna recipe comes together quickly with supermarket shortcuts from David Venable. This Meatball Lasagna recipe makes the perfect weeknight dinner that your …
From youtube.com


MEATBALL LASAGNA - BURRATA AND BUBBLES
Web Dec 14, 2019 Season with salt and pepper and set aside. Spread ½ cup tomato sauce from meatballs on bottom of a greased lasagna pan or a deep-dish 9-inch-by-13-inch …
From burrataandbubbles.com


LASAGNA WITH MEATBALLS: YOUR NEXT OBSESSION - LA CUCINA ITALIANA
Web Mar 16, 2020 Lasagna with meatballs assembly. In an baking dish greased with extra virgin olive oil, insert the first layer of lasagna noodles followed alternated sausage and …
From lacucinaitaliana.com


MEATBALL LASAGNA — NEEDS KNEADED
Web Nov 12, 2020 Bake in a pre-heated 350 degree oven for approximately 30-45 minutes making sure to uncover the lasagna for the last 5-10 minutes. Uncovering the lasagna …
From needskneaded.com


BROKEN MEATBALL LASAGNA RECIPE | BON APPéTIT
Web Aug 9, 2022 Cook 10 oz. lasagna noodles, broken into 2–3 pieces, in large pot of boiling salted water, stirring occasionally, until just shy of al dente. Step 6 Using tongs, drop …
From bonappetit.com


QUICK AND EASY MEATBALL LASAGNA - DAD WITH A PAN
Web 1 box oven ready lasagna noodles 16 oz cottage cheese ricotta cheese can be substitued 16 oz mozzarella cheese shredded 1 whole egg 1 tsp basil 1 tsp oregano 16 oz marinara …
From dadwithapan.com


BEST MEATBALL LASAGNA RECIPE - HOW TO MAKE MEATBALL …
Web May 6, 2020 Step 2 Heat oil in a skillet over medium-high and fry the meatballs, working in 2 batches, until lightly browned all over, about 4 minutes per side. Set aside and let cool. …
From delish.com


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