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Meatball Lasagna https://www.metro.ca/userfiles/image/recipes/lasagne-aux-boulettes-de-viande-10404.jpg PT25M PT1H10M PT1H50M
Heat oven to 375ºF (190°C). Mix egg, ricotta, parsley and 1/4 cup Parmesan until blended; set aside. Combine pasta sauce and water. Spread 1 cup (250 mL) sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 3 lasagna noodles, half each of the ricotta mixture and meatballs, 1 cup (250 mL) of the remaining sauce and 1/2 cup (125 mL) mozzarella. Repeat all layers. Top with remaining noodles, sauce, mozzarella and Parmesan; cover. Bake 45 min. or until heated through, uncovering after 30 min. Let stand 15 min. before cutting to serve. If you like a crispy topping on your lasagna, place the baked lasagna under the broiler for 2 to 4 min. or until browned to desired crispness.
12
1 egg, beaten 1x475 g ricotta cheese 1/4 cup (60 mL) chopped fresh parsley 1/2 cup (125 mL) Kraft 100% parmesan cheese grated, divided 3 cups (750 mL) pasta sauce 1/2 cup (125 mL) water 9 lasagna noodles, cooked 1 lb (454 g) frozen fully cooked meatballs (1 inch) 2 cups (500 mL) Cracker Barrel Part-Skim mozzarella cheese
Meatball Lasagna

Meatball Lasagna

Rate this recipe
1 Vote
12
servings
0:25
Preparation
1:10
COOKING
1:50
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1
    egg, beaten
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  • 1x475 g
    ricotta cheese
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  • 1/4 cup
    (60 mL)
    chopped fresh parsley
  • 1/2 cup
    (125 mL)
    Kraft 100% parmesan cheese grated, divided
  • 3 cups
    (750 mL)
    pasta sauce
  • 1/2 cup
    (125 mL)
    water
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  • 9
    lasagna noodles, cooked
  • 1 lb
    (454 g)
    frozen fully cooked meatballs (1 inch)
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  • 2 cups
    (500 mL)
    Cracker Barrel Part-Skim mozzarella cheese
Imprimer ma sélection

Preparation

Heat oven to 375ºF (190°C).

Mix egg, ricotta, parsley and 1/4 cup Parmesan until blended; set aside.

Combine pasta sauce and water.

Spread 1 cup (250 mL) sauce onto bottom of 13x9-inch baking dish sprayed with cooking spray; cover with layers of 3 lasagna noodles, half each of the ricotta mixture and meatballs, 1 cup (250 mL) of the remaining sauce and 1/2 cup (125 mL) mozzarella.

Repeat all layers.

Top with remaining noodles, sauce, mozzarella and Parmesan; cover.

Bake 45 min. or until heated through, uncovering after 30 min.

Let stand 15 min. before cutting to serve.

If you like a crispy topping on your lasagna, place the baked lasagna under the broiler for 2 to 4 min. or until browned to desired crispness.

Source : Kraft

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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