Best Three Cheese Meatball Lasagne Recipes

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THREE-CHEESE MEATBALL MOSTACCIOLI



Three-Cheese Meatball Mostaccioli image

When my husband travels for work, I make a special dinner for my kids to keep their minds off missing Daddy. This tasty mostaccioli is meatball magic. -Jennifer Gilbert, Brighton, Michigan

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 10 servings.

Number Of Ingredients 14

1 package (16 ounces) mostaccioli
2 large eggs, lightly beaten
1 carton (15 ounces) part-skim ricotta cheese
1 pound ground beef
1 medium onion, chopped
1 tablespoon brown sugar
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1/4 teaspoon pepper
2 jars (24 ounces each) pasta sauce with meat
1/2 cup grated Romano cheese
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
3/4 cup shaved Parmesan cheese
Minced fresh parsley or fresh baby arugula, optional

Steps:

  • Preheat oven to 350°. Cook mostaccioli according to package directions for al dente; drain. Meanwhile, in a small bowl, mix eggs and ricotta cheese., In a 6-qt. stockpot, cook beef and onion 6-8 minutes or until beef is no longer pink, breaking up beef into crumbles; drain. Stir in brown sugar and seasonings. Add pasta sauce and mostaccioli; toss to combine., Transfer half the pasta mixture to a greased 13x9-in. baking dish. Layer with ricotta mixture and remaining pasta mixture; sprinkle with Romano cheese. Top with meatballs and Parmesan cheese., Bake, uncovered, 35-40 minutes or until heated through. If desired, top with parsley.

Nutrition Facts : Calories 541 calories, Fat 23g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 1335mg sodium, Carbohydrate 55g carbohydrate (13g sugars, Fiber 5g fiber), Protein 34g protein.

3 MEAT 3 CHEESE LASAGNA



3 Meat 3 Cheese Lasagna image

I have tried different combinations of meat, cheese and sauce, and this is the one my husband and I both love the most. Any other lasagna just doesn't compare. Occasionally I have had to use just ground beef, or just mozzarella, depending on what I had, but they just don't turn out as yummy as this combination.

Provided by thumbelina80

Categories     < 60 Mins

Time 1h

Yield 6 serving(s)

Number Of Ingredients 5

1 lb ground meat (I use the mix of beef, pork, and veal)
2 (680 ml) cans pasta sauce (I use Primo, one can of garlic and herb, one can of romano cheese and basil)
1 (380 g) package of kraft mozza-cheddar grated cheese
grated parmesan cheese, to preference
12 lasagna noodles (I use PC Blue Menu, whole wheat noodles)

Steps:

  • Brown the meat, and drain.
  • Add both cans of sauce to the meat mixture, and heat on low, covered, making sure to stir every few minutes.
  • While the sauce is heating, boil the noodles according to package directions, and preheat the oven to 350 degrees.
  • When the noodles are ready, drain them and run cold water over them so that they are not too hot to touch.
  • Put a little bit of the meat sauce on the bottom of a 9 x 13 baking dish.
  • Do 2 layers of: 4 noodles, meat sauce, parmesan cheese, mozza-cheddar cheese.
  • Final layer is 4 noodles, meat sauce, and parmesan cheese (mozza-cheddar layer gets added later, so it won't burn).
  • Bake in oven for 20-25 minutes.
  • Take out of the oven and put a final layer of mozza-cheddar cheese on top; bake another 10 minutes or until cheese is bubbly and just starting to brown, don't let it get overdone.
  • Let sit for 10 minutes before cutting.

Nutrition Facts : Calories 546.5, Fat 21.6, SaturatedFat 10.6, Cholesterol 40.5, Sodium 1704.3, Carbohydrate 64.9, Fiber 2.4, Sugar 20.9, Protein 22.8

MEATBALL LASAGNA



Meatball Lasagna image

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

2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup water
1 can (6 ounces) tomato paste
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon dried basil
4 teaspoons dried parsley flakes
2 teaspoons sugar
Garlic salt to taste
8 uncooked lasagna noodles
2 packages (12 ounces each) frozen fully cooked Italian meatballs, thawed
1 large egg
1 cup ricotta cheese
2 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese

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



Meatball Lasagna image

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

1 jar (26 oz) tomato pasta sauce (any variety)
1 can (14.5 oz) diced tomatoes with Italian herbs, undrained
1 box (12 oz) frozen Italian-style meatballs, thawed, each cut in half
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained
1 container (15 oz) ricotta cheese
1 egg, beaten
2 tablespoons chopped fresh basil leaves
8 uncooked lasagna noodles
3 cups shredded mozzarella cheese (12 oz)
1/4 cup shredded Parmesan cheese (1 oz)

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

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