 |
Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 10 |
|
This is an old recipe from the magazine Quick Cooking . I use whole wheat lasagna noodles and lower sodium tomato products to make it a little healthier. My kids love it! Ingredients:
2 (14 1/2 ounce) cans diced tomatoes, undrained |
1 (8 ounce) can tomato sauce |
1 cup water |
1 (6 ounce) can tomato paste |
1 medium onion, chopped |
1 garlic clove, minced |
1 tablespoon dried basil |
4 teaspoons dried parsley flakes |
2 teaspoons sugar |
garlic salt |
8 uncooked lasagna noodles |
24 cooked meatballs |
1 egg |
1 cup ricotta cheese |
2 cups shredded mozzarella cheese |
3/4 cup grated parmesan cheese |
Directions:
1. In large saucepan, combine first 10 ingredients. Bring to a boil. reduce heat, cover and simmer for 20 minutes, stirring occasionally. Meanwhile, cook lasagna noodles according to package directions; drain. Crumble meatballs into sauce.
2. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 9X13 pan. Layer with 1/2 the noodles, ricotta mixture, meat sauce, mozzerella 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 befor serving.
|
|