Ingredients
| 26 Unit | (1 Lbs) Frozen Casa Di Bertacchi Fully Cooked Meatballs |
|---|---|
| 2 Unit | (26 Ounces Each) Spaghetti Sauce, Divided |
| 3/4 C | Water, Divided |
| 1 Item | Egg, Beaten |
| 1 pk. | (15 Ounces) Ricotta Cheese |
| 1/2 C | Grated Parmesan Cheese |
| 2 C | Grated Mozzarella Cheese, Divided |
| 1 Unit | (12 Ounces) Oven-ready Lasagna Noodles, Uncooked |
Directions
1 |
1.Preheat oven to 400 degrees. |
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2 |
2.Half or quarter meatballs and place in a large bowl. Reserve 2 1/2 cups spaghetti sauce. Pour the remaining sauce over the meatballs and stir in 1/2 cup water. |
3 |
3.In a separate bowl, combine the egg, ricotta cheese, and 1 cup mozzarella cheese. Spread 1 cup of the reserved spaghetti sauce over the bottom of a 9 x 13-inch pan prepared with nonstick cooking spray. Layer 5 to 6 noodles over the sauce and spread half the cheese mixture over the noodles. Spoon half the meatball mixture over the cheese. Repeat layers once. Add one more layer of 5 to 6 noodles and spoon remaining spaghetti sauce over top. Drizzle remaining water over top. |
4 |
4.Cover tightly with heavy-duty aluminum foil. Bake for 55-60 minutes, or until lasagna is fork tender. Sprinkle remaining cheese over top. Bake, uncovered, 5 minutes more. Let stand 5 minutes before serving. |
8 Servings
