Meat Lasagna
For those who love lasagna, it’s hard to deny just how satisfying this version of meat lasagna really is. This Italian staple is definitely a family favorite. The best part is that it’s not every bit as good the next day, it’s better. So use your noodles and back up this gourmet casserole.
Ingredients
- 1 81/100 cup(s) cans diced tomatoes, undrained
- 3/4 cup(s) tomato sauce
- 8 floz water
- 1 can tomato paste
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 tablespoon(s) dried basil
- 4 teaspoon(s) dried parsley flakes
- 2 teaspoon(s) sugar
- 1 teaspoon(s) garlic salt, to taste
- 8 uncooked lasagna noodles
- 24 cooked meatballs
- 1 egg
- 1 cup(s) ricotta cheese
- 2 cup(s) shredded mozzarella cheese
- 3/4 cup(s) grated Parmesan cheese
Instructions
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In a large saucepan, combine the first 10 ingredients.
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Bring to a boil.
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Reduce heat; cover and simmer for 20 minutes.
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Meanwhile, cook lasagna noodles according to package directions; drain.
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Crumble meatballs into the sauce.
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In a small bowl, combine egg and ricotta cheese.
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Spoon 1 cup of the meat sauce into a greased 13 inch x 9 inch x 2 inch baking dish.
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Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses.
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Repeat layers.
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Cover and bake at 350 degrees for 45 minutes.
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Uncover; bake 5-10 minutes longer or until golden brown.
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Let stand for 15 minutes before cutting.
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Prep time 30 min Cook time 50 min Ready in 1 hr 20 min.
Nutrition
Calories: 4674.08kcalCarbohydrates: 299.27gProtein: 280.06gFat: 282.8gSaturated Fat: 128.01gCholesterol: 868.18mgSodium: 11725.78mgFiber: 59.22gSugar: 69.96g
Tried this recipe?Let us know how it was!