Best Fettuccine Meatball Lasagne Recipes
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
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
QUICK MEATBALL LASAGNA
Make and share this Quick Meatball Lasagna recipe from Food.com.
Provided by Miss Annie
Categories One Dish Meal
Time 1h40m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Slice thawed meatballs in half.
- Set aside.
- Spray 13 x 9 baking dish with oil spray.
- Spread 1 cup sauce evenly in bottom of dish.
- Place 3 uncooked noodles over sauce.
- Set aside.
- Place egg in 1-quart bowl and beat with whisk.
- Add ricotta cheese to egg and stir well to blend.
- Dollop half of ricotta mixture evenly over noodles.
- Top ricotta with half of the meatballs.
- Pour 1 1/2 cups sauce over meatballs and place 3 more uncooked noodles over them.
- Pour 1 1/2 cups of sauce over meatballs.
- Place 3 more noodles over meatballs and pour remaining sauce (about 2 cups) evenly on top, spreading evenly.
- Make sure all noodles are well coated with sauce.
- Spray a sheet of aluminum foil with oil spray, and cover lasagna tightly, oil side down.
- Bake 1 hour at 350ºF.
- Remove dish from oven, uncover.
- Spoon some sauce from edges over exposed top noodles.
- Sprinkle mozzarella and Parmesan cheeses evenly over top.
- Turn oven OFF and place dish, uncovered, in oven for 15 minutes more.
- Serve at once or remove lasana from oven and let rest (up to 15 minutes) until ready to serve.
FETTUCCINE MEATBALL LASAGNE RECIPE
Food editor Gina Marie Miraglia Eriquez got the idea of using egg fettuccine in place of lasagne noodles in this deliciously over-the-top lasagne from Mary Ann Castaldi, the mother of her college roommate, who would send her daughter back to school with a giant pan of lasagne after weekends at home.
Yield Makes 8 to 10 servings
Number Of Ingredients 25
Steps:
- Heat oil in a 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden, about 6 minutes. Add garlic and oregano and sauté, stirring, 1 minute. Add tomatoes with reserved juice, tomato paste, bay leaf, and salt and simmer, uncovered, stirring occasionally, until thickened, 30 to 35 minutes. Discard bay leaf.
- Stir together bread crumbs and milk in a large bowl and let stand 10 minutes. Add meat, garlic, cheese, egg, parsley, salt, and pepper and blend with your hands until just combined well (do not overmix). Form level 1/2-teaspoon portions into meatballs (you should have about 135).
- Heat oil in a 10-inch heavy skillet over moderate heat until hot but not smoking, then fry meatballs in 5 batches (do not crowd), turning occasionally, until browned well and cooked through, about 2 minutes per batch. Transfer as browned to paper towels using a slotted spoon.
- Stir together all filling ingredients until combined well.
- Put oven rack in middle position and preheat oven to 425°F.
- Cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until al dente. Drain in a colander, then rinse under cold water and drain again.
- Spread 2 cups sauce in a 13- by 9-inch or other 3-quart glass or ceramic baking dish and arrange one third of fettuccine over sauce, then top with all of meatballs. Make another layer each of 2 cups sauce and one third of fettuccine, then spread with all of filling. Top with remaining fettuccine, then remaining sauce. Sprinkle evenly with mozzarella.
- Bake, loosely covered with foil, 10 minutes. Remove foil and bake until sauce is bubbling and cheese is golden, about 20 minutes more. Transfer to a rack and cool, about 20 minutes.
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