2 cups frozen cut leaf spinach, thawed, well drained
1 lb frozen meatballs
2 jars (28 oz. each) spaghetti sauce
8 uncooked lasagna noodles
1 cup water
3 cups grated mozzarella cheese
1 cup grated parmesan cheese
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Let's Make It
In medium bowl, combine ricotta cheese, cream cheese, egg, and 1 cup parmesan cheese. Beat until blended. Stir in thawed spinach. Bake meatballs according to package directions. Remove from oven and coarsely chop.
In 13x9" glass baking dish, pour 1 cup spaghetti sauce. Layer 4 lasagna noodles over sauce. Top with half of the ricotta mixture, then half of the cooked, chopped meatballs. Pour half of the water over. Sprinkle with half of the mozzarella cheese. Top with half of remaining spaghetti sauce. Repeat layers, ending with spaghetti sauce. Top with 1 cup parmesan cheese. Cover tightly with foil and refrigerate at least 8 hours, or overnight.
When ready to eat, place in preheated 375 degree F oven. Bake for 1 hour, or until lasagna noodles are tender when pierced with fork. Uncover and bake 10-15 minutes longer until bubbly. Remove from oven and let stand 10 minutes before serving.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.