Easy Meatball Lasagna
Cook Time: 55 - 60 minutes | Servings: 8
26 (1 pound) frozen Casa Di Bertacchi fully cooked meatballs
2 jars (26 ounces each) spaghetti sauce, divided
3/4 cup water, divided
1 egg, beaten
1 container (15 ounces) ricotta cheese
2 cups grated mozzarella cheese, divided
1 box (12 ounces) oven-ready lasagna noodles, uncooked
1/2 cup grated Parmesan cheese
  1. Preheat oven to 400 degrees.
  2. Half or quarter meatballs and place in a large bowl. Reserve 2 1/2 cups spaghetti sauce. Pour the remaining sauce over the meatballs and stir in 1/2 cup water.
  3. In a separate bowl, combine the egg, ricotta cheese, and 1 cup mozzarella cheese. Spread 1 cup of the reserved spaghetti sauce over the bottom of a 9 x 13-inch pan prepared with nonstick cooking spray. Layer 5 to 6 noodles over the sauce and spread half the cheese mixture over the noodles. Spoon half the meatball mixture over the cheese. Repeat layers once. Add one more layer of 5 to 6 noodles and spoon remaining spaghetti sauce over top. Drizzle remaining water over top.
  4. Cover tightly with heavy-duty aluminum foil. Bake for 55-60 minutes, or until lasagna is fork tender. Sprinkle remaining cheese over top. Bake, uncovered, 5 minutes more. Let stand 5 minutes before serving.