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Quick Meatball Lasagna

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“I found this recipe in the San Antonio Express News in response to a recipe search.”
1hr 40mins

Ingredients Nutrition

  • 2 (16 ounce) packagescooked italian-style meatballs, thawed (approximately 60 meatballs)
  • 2 (26 ounce) jarssmooth-style marinara sauce or 2 (26 ounce) jarsyour favorite pasta sauce
  • 9 lasagna noodles, no cook (or traditional, cooked)
  • 1 large egg
  • 1 (15 ounce) container light ricotta cheese (fat free ok)
  • 2 cups part-skim mozzarella cheese, shredded
  • 14 cup parmesan cheese, grated or shredded


  1. Slice thawed meatballs in half.
  2. Set aside.
  3. Spray 13 x 9 baking dish with oil spray.
  4. Spread 1 cup sauce evenly in bottom of dish.
  5. Place 3 uncooked noodles over sauce.
  6. Set aside.
  7. Place egg in 1-quart bowl and beat with whisk.
  8. Add ricotta cheese to egg and stir well to blend.
  9. Dollop half of ricotta mixture evenly over noodles.
  10. Top ricotta with half of the meatballs.
  11. Pour 1 1/2 cups sauce over meatballs and place 3 more uncooked noodles over them.
  12. Pour 1 1/2 cups of sauce over meatballs.
  13. Place 3 more noodles over meatballs and pour remaining sauce (about 2 cups) evenly on top, spreading evenly.
  14. Make sure all noodles are well coated with sauce.
  15. Spray a sheet of aluminum foil with oil spray, and cover lasagna tightly, oil side down.
  16. Bake 1 hour at 350ºF.
  17. Remove dish from oven, uncover.
  18. Spoon some sauce from edges over exposed top noodles.
  19. Sprinkle mozzarella and Parmesan cheeses evenly over top.
  20. Turn oven OFF and place dish, uncovered, in oven for 15 minutes more.
  21. Serve at once or remove lasana from oven and let rest (up to 15 minutes) until ready to serve.

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