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This Leftover Meatballs Lasagna is so easy and the perfect dish to use the leftover meatballs and sauce from your spaghetti and meatballs dinner! Remember that Spaghetti and Meatballs Recipe I posted the other day? Here’s the link for you: https://the2spoons.com/easy-spaghetti-and-meatballs/.
I use the leftover meatballs in the marinara to make this lasagna. I slice them and use them as one of the layers! I love lasagna. You know, I go to an Italian restaurant, I can order anything. What do I order? Lasagna. Maybe it’s the layers of oozing goodness, ricotta, mozzarella, marinara, parmesan, sausage or in this case, meatballs.! Yes, meatballs! This is a simple, delicious recipe.
Love this! Leftover Meatballs Lasagna
Here’s the recipe! Enjoy!
Ingredients
Method
- Preheat the oven to 350. Set up your mise en place, ie.; your sauce, your meatballs that have been sliced, your sliced mozzarella, your parmesan cheese, your lasagna sheets.
- I used a 9 1/2 x 9 1/2 square pan, however; you can double the recipe and use a rectangular pan of your choice. Cover the bottom of your pan with about 1 cup sauce and put your first layer of pasta sheets overlapping a little as shown in the picture.
- Cover with about 1/3 to 1/2 of the ricotta mixture (depending how many layers you are making). Add your sliced meatballs.
- Top with your mozzarella.
- Add 3/4 cup to a cup of the marinara sauce and spread evenly over the cheese.
- Repeat the layers, layering your pasta sheets in the opposite direction ending with just a final lasagna sheet, topped with sauce and your parmesan cheese.
- Cover with lightly oiled foil and cook for about 45 minutes until puffed up and bubbling.
- At this time uncover the lasagna and cook an additional 15 minutes. Let the lasagna rest for about 15 minutes before you cut into squares.
- At this point I like to cut into squares and put in individual single serving dishes, top with mozzarella, put under the broiler and melt the cheese and let it get a little brown on top. Bon Appetite!