2 cans (14 1/2 oz each) diced tomatoes, undrained
1 can (8 oz) tomato sauce
1 c water
1 can (6 oz) tomato paste
1 med onion, chopped
1 garlic clove, minced
1 Tbsp dried basil
4 tsp dried parsley flakes
2 tsp sugar
8 uncooked lasagna noodles
24 cooked meatballs
1 egg
1 c ricotta cheese
2 c (8 oz) shredded mozzarella cheese
3/4 c grated Parmesan cheese
In a lg saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 min. Meanwhile, cook lasagna noodles according to pkg directions; drain. Cut meatballs into quarters. Stir into sauce.
In a small bowl, combine egg and ricotta cheese. Spoon 1 c of the meat sauce into a greased 13x9" baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella, and Parmesan cheese. Repeat layers. Cover and bake at 350 degrees for 45 min. Uncover and bake 5-10 min longer or til golden brown. Let stand 15 min before cutting. Makes 8-10 servings.
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