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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 10 |
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I love dinners that can be put together the night before and popped in the oven by my son. Ingredients:
16 ounces ricotta cheese |
3 ounces cream cheese, softened |
1 egg, beaten |
1 cup grated parmesan cheese |
2 cups frozen chopped spinach, thawed, well drained |
1 lb frozen meatballs |
2 (28 ounce) jars spaghetti sauce |
1 cup water |
3 cups grated mozzarella cheese |
8 uncooked lasagna noodles |
1 cup grated parmesan cheese |
Directions:
1. In medium bowl, combine ricotta cheese, cream cheese, egg, and 1 cup Parmesan cheese.
2. Beat until blended.
3. Stir in thawed spinach.
4. Bake meatballs according to package directions.
5. Remove from oven and coarsely chop.
6. In 13x9 glass baking dish, pour 1 cup spaghetti sauce.
7. Layer 4 lasagna noodles over sauce.
8. Top with half of the ricotta mixture, then half of the chopped meatballs.
9. Pour half of the water over everything.
10. Sprinkle with half of the Mozzarella cheese.
11. Top with half of remaining spaghetti sauce.
12. Repeat layers, ending with spaghetti sauce.
13. Top with 1 cup Parmesan cheese.
14. Cover tightly with foil and refrigerate at least 8 hours, or overnight.
15. When ready to eat, place in preheated 375`oven.
16. Bake for 1 hour, or until lasagna noodles are tender when pierced with fork.
17. Uncover and bake 10-15 minutes longer until bubbly.
18. Remove from oven and let stand 10 minutes before serving. Serves 10.
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