Venango County Recipe of the Day: Meatball Lasagna

| February 9, 2018

A great make-ahead one-dish meal! Sponsored by Franklin-Oil Region Credit Union.

Meatball Lasagna


2 – 14 1/2 oz. cans diced tomatoes, (do not drain)
1 – 8 oz. can tomato sauce
1 cup water
1 – 6 oz. can tomato paste
1 medium onion, chopped
1 garlic clove, minced
1 tablespoon dried basil
4 teaspoons dried parsley flakes
2 teaspoons sugar
8 uncooked lasagna noodles
2 – 12 oz. packages frozen fully cooked Italian meatballs, thawed
1 egg
1 cup ricotta cheese
2 cups shredded part-skim mozzarella cheese
3/4 cup grated Parmesan cheese


~Preheat oven to 350°.

~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 and drain.

~Crumble meatballs into the sauce.

~In a small bowl, combine egg and ricotta cheese. Spoon one cup of the meat sauce into a greased 13×9″ baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, and mozzarella and Parmesan cheeses. Repeat layers.

~Cover and bake for 45 minutes. Uncover and bake five to 10 minutes longer.

~Let stand for 15 minutes before cutting.

~Makes 10 servings.

Venango County Recipe of the Day is Sponsored by Franklin-Oil Region Credit Union.

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