CHEESY MEATBALL LASAGNA

Cheesy Meatball Lasagna image

How to make Cheesy Meatball Lasagna

Provided by @MakeItYours

Number Of Ingredients 8

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Ingredients

non-stick cooking spray
2 jars (26 ounce size) pasta sauce
9 no-cook or traditional lasagna noodles
1 large egg
1 container (15 ounce size) fat-free or light ricotta cheese
2 bags (16 ounce size) cooked frozen Italian-style meatballs
2 cups shredded, part-skim mozzarella cheese
1/4 cup grated or shredded Parmesan cheese

Steps:

Preheat the oven to 350 degrees F. Coat a 13-by-9-inch glass or metal baking dish with cooking spray. Spread about 1 cup sauce evenly in the bottom of the dish. Place 3 uncooked noodles over the sauce. Set aside. Place the egg in a 1-quart bowl; whisk until beaten. Add ricotta; stir well to blend. Dollop half of the ricotta mixture evenly over the noodles in the dish. Top the ricotta cheese with half of the meatballs. Pour 1 1/2 cups of sauce over the meatballs. Arrange 3 more uncooked noodles in the dish. Pour 1 1/2 cups sauce over the noodles. Dollop the remaining ricotta mixture evenly over the sauce. Top the ricotta with the remaining meatballs. Pour 1 1/2 cups of sauce over the meatballs. Place the remaining 3 noodles over the meatballs; pour the remaining sauce (about 2 cups) evenly on top, spreading with the back of a spoon to make sure all of the noodles are coated with sauce. With cooking spray, coat a sheet of heavy-duty aluminum foil large enough to cover the dish. Cover the dish tightly with the foil, sprayed side down. Bake 1 hour. Remove the dish from the oven. Remove and discard the foil. Spoon some sauce from the edge of the dish over the exposed top noodles. Sprinkle the mozzarella and Parmesan evenly over the top. Turn off the oven and place the dish, uncovered, back into the warm oven for 15 minutes to finish tenderizing the noodles and melt the cheese. Serve at once or let the lasagna rest on the countertop up to 15 minutes, then serve. Note: 1 bag of meatballs contains about 30 meatballs.