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MEATBALL LASAGNA

Active Time : 30 minutes
Total Time : 1 1/4 hours
Serves : 12 servings
INGREDIENTS
  • 15 lasagna noodles
  • 2 tablespoons pure vegetable oil
  • 1 24 ounce package frozen Italian style meatballs thawed
  • 1 cup chopped onion
  • 1 cup chopped green bell pepper
  • 1 tablespoon chopped garlic
  • 1 24 ounce jar Culinary Circle Tomato & Basil Pasta Sauce
  • 1 14.5 ounce can fire roasted diced tomatoes with garlic drained
  • 2 15 ounce containers whole milk ricotta cheese
  • 2 large eggs beaten
  • 1 cup fancy shredded Italian style Parmesan cheese
  • 60 pepperoni slices (about 1/2 package)
  • 3 1/2 cups shredded mozzarella cheese
DIRECTIONS

Prepare noodles according to package directions. Meanwhile, in large skillet, heat oil over medium-high heat. Add meatballs; cook 5 minutes, stirring occasionally.

Add onions, pepper and garlic; sauté until onions are softened. Stir in pasta sauce and drained tomatoes. Set aside; reserving 1 cup sauce for top.

In medium bowl, combine ricotta, beaten eggs and ½ cup Parmesan cheese; salt and pepper to taste.

Spread ½ cup pasta sauce over the bottom of a 13x9-inch baking dish. Top with 5 noodles, half the pepperoni slices and half the meatballs and sauce. Dollop half the ricotta cheese between the meatballs; sprinkle with 1 cup mozzarella cheese. Repeat layers.

Top with remaining 5 noodles; press down firmly to even out lasagna. Spread remaining 1 cup sauce over noodles; top with 1½ cups mozzarella cheese and ½ cup Parmesan cheese. Bake, covered, in a preheated 375°F oven 30 minutes; remove cover and continue baking 15 minutes or until bubbly. Remove from oven; let stand 10 minutes before serving.