MEATBALL WRAP RECIPES

Name: Meatball Lasagna
Prep time: 25 min
Total time: 9 h 40 min
Yield: 8
Ingredients: 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)

MEATBALL LASAGNA RECIPE - BETTYCROCKER.COM

Meatball Lasagna Recipe - BettyCrocker.com image

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

Provided by Betty Crocker Kitchens

Total Time 9 hours 40 minutes

Prep Time 25 minutes

Yield 8

Number Of Ingredients 10

Ingredients

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 , CarbohydrateContent 48 g, CholesterolContent 115 mg, FatContent 1 , FiberContent 3 g, ProteinContent 32 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 1260 mg, SugarContent 13 g, TransFatContent 1/2 g

DUMP-AND-GO MEATBALL LASAGNA RECIPE - BETTYCROCKER.COM

Dump-and-Go Meatball Lasagna Recipe - BettyCrocker.com 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 Betty Crocker Kitchens

Total Time 1 hours 0 minutes

Prep Time 10 minutes

Yield 6

Number Of Ingredients 7

Ingredients

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 , CarbohydrateContent 47 g, CholesterolContent 40 mg, FatContent 3 1/2 , FiberContent 5 g, ProteinContent 24 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 840 mg, SugarContent 5 g, TransFatContent 1/2 g

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