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Prep Time: 45 Minutes Cook Time: 70 Minutes |
Ready In: 115 Minutes Servings: 1 |
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With homemade Italian meatballs and a thick cheese layer and sauce, your mouth will be asking for more. For those who don't favor lasagna, this will definitely change your mind. Trust me. Ingredients:
meatballs |
4 slices day-old bread |
1 cup warm water |
1/4 cup butter |
1 onion, chopped |
2 cloves garlic, minced |
1 1/2 cups shredded mozzarella cheese |
4 eggs |
1/4 cup grated parmesan cheese |
1 tablespoon italian seasoning |
2 pounds ground beef |
salt and ground black pepper to taste |
2 tablespoons vegetable oil |
1 (12 ounce) package lasagna noodles |
sauce |
1 (24 ounce) jar prepared spaghetti sauce (such as prego®) |
1 (12 ounce) can tomato paste |
1 (10.75 ounce) can condensed cheddar cheese soup |
cheese mixture |
1 (15 ounce) container ricotta cheese |
1 (12 ounce) container cottage cheese |
2 cups shredded mozzarella cheese |
3 tablespoons chopped fresh parsley |
1 cup shredded mozzarella cheese, or as needed |
Directions:
1. Soak bread slices in warm water in a bowl for 5 minutes; squeeze bread dry and transfer to a large bowl.
2. Melt butter in a skillet over medium heat; cook and stir onion and garlic in hot butter until onion is translucent, about 5 minutes. Add onion and garlic to bread. Stir 1 1/2 cup mozzarella cheese, eggs, Parmesan cheese, and Italian seasoning into bread and onions until thoroughly combined. Crumble ground beef into mixture; mix until thoroughly combined. Season with salt and black pepper.
3. Form ground beef mixture into 1-inch meatballs. Heat vegetable oil in a large skillet over medium heat. Pan-fry meatballs until browned, working in batches if necessary, about 10 minutes, turning often. Set meatballs aside.
4. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain.
5. Preheat oven to 350 degrees F (175 degrees C).
6. Combine prepared spaghetti sauce, tomato paste, and Cheddar cheese soup in a bowl. Combine ricotta cheese, cottage cheese, 2 cups mozzarella cheese, and parsley in a separate bowl.
7. Spread 1 cup of sauce mixture into the bottom of a 9x13-inch baking dish. Layer 1/3 the lasagna noodles over the sauce, overlapping if necessary. Arrange meat balls over noodles. Place 1/3 the lasagna noodles over meat balls, and spread with cheese mixture in an even layer. Top cheese layer with remaining 1/3 the lasagna noodles and spread remaining sauce over top layer of noodles. Sprinkle top with 1 cup mozzarella cheese.
8. Bake lasagna in the preheated oven until casserole is bubbling and the topping is melted, about 1 hour.
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