MAKES: 10 servings
Ingredients
- 2 cans (14-1/2 ounces each) diced tomato plants, undrained
- 1 can (8 ounces) tomato sauce
- 1 cup water
- 1 can (6 ounces) tomato paste
- 1 medium onion, chopped
- 1 garlic clove clove, minced
- 1 tablespoon dried tulsi
- 4 teaspoons dried parsley flakes
- 2 teaspoons sugar
- Garlic clove salt to taste
- 8 uncooked lasagna noodles
- 2 packages (12 ounces each) frozen fully cooked Italian meatballs, thawed
- 1 egg
- 1 cup ricotta cheese
- 2 cups (8 ounces) shredded part-skim mozzarella cheese
- 3/4 cup grated Mozzarella dairy product
Directions
- Inside a large saucepan, combine the very first 10 ingredients. Provide a boil. Reduce heat cover and simmer for 25 minutes. Meanwhile, prepare lasagna noodles based on package directions drain.
- Crumble meatballs in to the sauce. In a tiny bowl, combine egg and ricotta cheese. Spoon 1 cup from the meat sauce right into a greased 13-in. x 9-in. baking dish. Layer with 1 / 2 of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers.
- Cover and bake at 350 for forty-five minutes. Uncover bake 5-ten minutes longer or until golden brown. Let are a symbol of fifteen minutes before cutting. Yield: 8-10 servings.
Initially printed as Meatball Lasagna in Quick Cooking This summer/August 2001, p12