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Categories:
tomatoes tomato sauce water tomato paste onion garlic basil parsley flakes sugar garlic lasagna noodles meatballs egg Ricotta cheese Mozzarella cheese Parmesan cheese
Viewed: 101 - Published at: 5 years agoIngredients
- 2 (14 1/2 ounce) cans diced tomatoes, undrained
- 1 (8 ounce) can tomato sauce
- 1 cup water
- 1 (6 ounce) can tomato paste
- 1 medium onion, chopped
- 1 garlic clove, minced
- 1 tablespoon dried basil
- 4 teaspoons dried parsley flakes
- 2 teaspoons sugar
- garlic salt
- 8 uncooked lasagna noodles
- 24 cooked meatballs
- 1 egg
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 34 cup grated parmesan cheese
Method
- In large saucepan, combine first 10 ingredients.
- Bring to a boil.
- reduce heat, cover and simmer for 20 minutes, stirring occasionally.
- Meanwhile, cook lasagna noodles according to package directions; drain.
- Crumble meatballs into sauce.
- In a small bowl, combine egg and ricotta cheese.
- Spoon 1 cup of the meat sauce into a greased 9X13 pan.
- Layer with 1/2 the noodles, ricotta mixture, meat sauce, mozzerella 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 befor serving.
