**Introduction:**
Indulge in a culinary masterpiece that combines the hearty flavors of meatballs, the richness of lasagna, and the comforting warmth of a home-cooked meal. Our Meatball Lasagna is a symphony of textures and tastes that will tantalize your palate and leave you craving for more. With three delectable variations to choose from, this dish offers a unique experience for every lasagna enthusiast. The Classic Meatball Lasagna embodies the traditional flavors of this beloved dish, featuring tender meatballs, layers of pasta, and a savory tomato sauce. For those seeking a lighter option, the Turkey Meatball Lasagna offers a leaner take on this classic, using ground turkey instead of beef. And for a vegetarian twist, the Spinach and Mushroom Lasagna delights with its medley of spinach, mushrooms, and a creamy béchamel sauce. No matter your preference, our Meatball Lasagna recipes guarantee a satisfying and memorable dining experience.
DUMP-AND-GO MEATBALL LASAGNA
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
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
SAUSAGE MEATBALL LASAGNA
Provided by Food Network Kitchen
Categories main-dish
Time 3h30m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Make the meatballs: Mix the sausage and parsley in a bowl with your hands until combined. Dampen your hands and form the meat into 3/4-inch balls (you should have about 40). Heat the olive oil in a large pot over high heat. Working in batches, add the meatballs and cook, turning, until browned, about 7 minutes. Transfer to a plate using a slotted spoon.
- Reduce the heat to medium high and add the soppressata, onion, celery, carrots and garlic. Cook, stirring occasionally, until the vegetables are slightly softened, about 6 minutes. Add the tomato paste and basil and cook, stirring, 3 minutes. Stir in the wine, tomato puree and 3 cups water. Reduce the heat to medium low and return the meatballs to the pot. Simmer, stirring occasionally, until the sauce thickens, 1 hour, 20 minutes.
- Prepare the lasagna: Whisk the ricotta, eggs and parmesan in a medium bowl. Fill a large bowl with hot water. Working in batches, soak the noodles until just pliable, about 5 minutes. Lay out on a clean kitchen towel and pat dry.
- Preheat the oven to 400 degrees F. Butter the bottom and sides of a deep 10-by-13-inch baking dish. Lay 6 noodles in the bottom of the dish so they go partway up the sides and overlap slightly. Spread half of the ricotta mixture over the noodles, then top with half of the meatballs and 1 1/2 cups sauce. Sprinkle with half each of the mozzarella and pecorino. Repeat the layers (noodles, ricotta mixture, meatballs, sauce, mozzarella and pecorino). Top with the remaining 6 noodles and cover with the remaining sauce.
- Tightly cover the dish with foil and bake until bubbly, about 30 minutes. Uncover and bake until browned, about 15 more minutes. Let stand 20 minutes before serving.
MEATBALL LASAGNA
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
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
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
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
KITTENCAL'S EASY LASAGNA
This lasagna is easier than most as there is no pre-cooking the noodles, do not use the no-boil noodles for this just regular lasagna noodles, the no-boil with become too soft with the addition of the water --- this was tested using Classico Tomato and Basil Pasta Sauce, any meatless Classico pasta sauce will do fine or you could use your own favorite brand --- I suggest to prepare the meat sauce up to 2 days ahead this will not only save you time but the flavors will ripen and intensify for a better tasting sauce --- cooking time does not include the meat sauce.
Provided by Kittencalrecipezazz
Categories Meat
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 17
Steps:
- Grease a 13 x 9-inch baking pan.
- In a skillet cook the ground beef with onion until no longer pink; drain fat.
- Add in garlic (if using) and continue to cook until the meat is slightly browned (about 8 minutes).
- Add in pasta sauce; bring to a simmer over medium heat stirring.
- Reduce heat to low, cover and simmer for about 40-45 minutes or even a little longer stirring occasionally, and seasoning with salt and pepper towards the end of cooking time (if you are making ahead cool to room temperature cover and refrigerate for up to 2 days, heat the sauce on top of the stove or in the microwave until hot before using for the lasagna).
- Meanwhile in a bowl mix all the filling ingredients together until well combined (taste the mixture and if so desired you may add in more seasoned salt and black pepper to suit taste).
- TO ASSEMBLE; spread 1/3 meat sauce into the bottom of the dish, then place 3 uncooked noodles lengthwise on the sauce (if desired you may use another noodle at the end of the dish facing across but you will need to snap off a bit of the end to fit in the dish).
- Dollup then spread half the ricotta cheese mixture on top of the noodles leaving about 1-inch space from the edge of the dish (the cheese mixture does not have to cover the noodles completely).
- Repeat with 3 noodles, remaining cheese mixture, then 1/3 of the meat sauce.
- Top with remaining 3 noodles then remaining 1/3 meat sauce.
- Sprinkle 1 cup shredded mozzarella cheese on top then 1/3 cup Parmesan cheese.
- Using a small spoon drizzle the water all around the edges of the pan at the same time slightly pushing the edges of the lasagna inwards to make room for the water.
- Place onto a baking sheet to prevent any spills (your pan will be very full).
- Set oven to 350 degrees F (oven rack set to bottom position).
- Cover tightly with a double layer of foil and bake for 45 minutes.
- Uncover and bake an additional 10-15 minutes.
- Allow to stand for 20 minutes before serving.
Nutrition Facts : Calories 617.5, Fat 38.7, SaturatedFat 21.6, Cholesterol 192, Sodium 494.6, Carbohydrate 25.8, Fiber 1.1, Sugar 2.1, Protein 40.2
KITTENCAL'S SPAGHETTI AND MEATBALL CASSEROLE
This is a wonderful change from your everyday spaghetti and meatballs, I make this with my recipe#71273 *and* recipe#69173 but of coarse you may use your own favorite meatball and pasta sauce or use two 28-ounce jars of purchased spaghetti sauce, really you can use any amount of spaghetti sauce and meatballs you desire. Prep time does not include preparing or baking the meatballs. Serve this with garlic bread on the side and a small salad if desired :)
Provided by Kittencalrecipezazz
Categories Spaghetti
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Grease a 13 x 9-inch baking dish.
- Prepare your own favorite meatball recipe, then shape into about 1-1/2-inch balls.
- Place the meatballs onto a greased baking sheet and bake until thoroughly cooked (about 22-25 minutes at 375 degrees) set the meatballs aside.
- Boil the spaghetti in a large pot of boiling water until just al dente; drain then place into a large bowl.
- Toss the spaghetti with 3 tablespoons oil; cool slightly, then add in eggs, 1-1/2 cups mozzeralla cheese, 1 cup Parmesan cheese, salt and pepper; using clean hands toss until thoroughly combined (you can use a spoon but hands are better!).
- Place the spaghetti into prepared baking dish, then press down slightly with hands.
- Scatter the cooked meatballs over the spaghetti.
- Top with spaghetti sauce over the top making certain to cover the pasta completely.
- Cover with foil and bake 350 degrees for 45 minutes or until hot and bubbly.
- Remove from oven then sprinkle about 1-1/2 cups mozzeralla cheese (or amount desired) over the top, then return to oven uncovered for 3-5 minutes or until the cheese has melted.
- Sprinkle with grated Parmesan cheese if desired.
THREE-CHEESE MEATBALL LASAGNE
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
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
KITTENCAL'S MEATBALL LASAGNA
Kids of all ages enjoy this dish! ---I use my recipe#69173 you may use your own favorite meatball recipe, the meatballs must be cooked firstly, if your meatballs are large just coarsely crumble the meat --- I have stated to use a 13 x 9-inch pan, if you have a similar size lasagna pan with high sides then I suggest to use it for this, the pan will be very full --- I have 12 noodles stated in this recipe, you may use more noodles if desired, I most always do :)
Provided by Kittencalrecipezazz
Categories Meat
Time 1h40m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350°F.
- Grease a 13 x 9-inch baking dish (or a similar size pan with high sides).
- In a large bowl combine all filling ingredients until well blended (you may add in some salt to taste if desired, I use about 1/2 teaspoon seasoned salt).
- Spread about 1 to 1-1/4 cups pasta sauce in the bottom of the baking dish.
- Layer 4 cooked noodles lengthwise in the dish over the sauce.
- Place the tiny cooked meatballs over the sauce.
- Spoon about 3 cups pasta sauce over the meatballs, then sprinkle with about 1 cup mozzarella cheese (can use more cheese if desired).
- Arrange another 4 noodles over the top of the mozzarella cheese, then using your hands push the noodles down slightly .
- Spread the ricotta mixture over the noodles.
- Top with another 4 noodles, then remaining pasta sauce (make certain to cover the noodles completely with the sauce).
- Place the dish on a baking sheet to catch any spills (your pan will be VERY full).
- Bake covered for about 1 hour, or until hot and bubbly (the lasagna will be completely cooked when a knife inserted into the middle comes out very hot).
- Top with 1 cup mozzarella cheese (or more) then about 1/3 cup Parmesan cheese.
- Return to oven and bake uncovered for another 5 minutes or just to melt the cheese.
- Allow to stand for 15 or more minutes before slicing.
Nutrition Facts : Calories 598.6, Fat 30.8, SaturatedFat 16, Cholesterol 108.4, Sodium 1347.2, Carbohydrate 53.7, Fiber 6.2, Sugar 19.9, Protein 26
Tips:
- Use fresh ingredients. Fresh, high-quality ingredients will make a big difference in the flavor of your lasagna.
- Don't overcook the meatballs. Overcooked meatballs will be tough and dry. Cook them until they are just cooked through.
- Use a good quality cheese. The cheese is one of the most important ingredients in lasagna, so it's worth it to splurge on a good quality cheese.
- Layer the lasagna correctly. The order of the layers is important for the lasagna to cook evenly. Start with a layer of sauce, then a layer of noodles, then a layer of cheese, and so on.
- Bake the lasagna until it is bubbly and golden brown. This will ensure that the lasagna is cooked through and that the cheese is melted and gooey.
Conclusion:
Kittencal's Meatball Lasagna is a delicious and hearty dish that is perfect for a family meal. It is easy to make and can be tailored to your own taste preferences. With a few simple tips, you can make a lasagna that is sure to impress your family and friends.
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