Meatball ‘Lasagna’

Meatballs.  I love meatballs!  I always make a large batch them when I do my Once a Month Cooking Days.  I use this recipe, & it’s excellent.  I freeze them cooked, thaw them in the refrigerator, & use them in different dishes.  One of our favorite ways of eating the meatballs is in what my family & I refer to as Meatball Lasagna.  It comes together really fast, but tastes like you have been in the kitchen all day making it.

Start by simmering your cooked meatballs in 2 jars of spaghetti sauce.  Sometimes I make my own sauce, but in a hurry, the jarred stuff works great.  You can add in diced tomatoes or garlic if you wish – totally up to you.

While the meatballs are simmering – combine 1 pint of ricotta cheese, 2 eggs, & 2 tablespoons of Italian seasoning.

Skim some of the sauce off of the simmering meatballs, & spread it in a 9×13 pan.

Layer 1/2 of your noodles (I used leftover penne noodles & the noodles from the boxed mac & cheese that I knew we’d never eat as it was) – then half of the ricotta mixture, followed by 1/3 of the shredded mozzarella & half of the meatballs.

Repeat – ending with meatballs on top – and finished off with the remaining mozzarella cheese, & a sprinking of Parmesan cheese & Italian Seasoning.

Bake at 350 for 30 minutes.  I like to cook mine on top of a baking sheet just in case there is any spillovers.


Serve, & enjoy.  The leftovers are even better!!

Ingredients:

• 1/3 of the meatballs in the linked recipe (or of your own choosing)
• 2 large jars spaghetti sauce
• 6 cups cooked noodles (penne, elbow, mix of whatever you have – doesn’t really matter)
• 2 eggs
• 1 pint ricotta cheese
• 2 tablespoons Italian seasoning
• 1 pound mozzarella cheese, shredded
• Parmesan Cheese

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