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Lazy Meatball Lasagna

Lazy meatball lasagna is an easy, cheesy dinner made with frozen meatballs, tender lasagna noodles, rich marinara, and creamy ricotta.
Prep Time10 minutes
Cook Time50 minutes
Resting Time10 minutes
Total Time1 hour 10 minutes
Course: Dinner, entree, main, Main Course, main dish
Cuisine: American, Italian American
Keyword: easy lasagna, how to make lasagna with meatballs, lasagna with meatballs, Lazy meatball lasagna, Lazy meatball lasagna recipe, meatball lasagna, meatball lasagna recipe, viral meatball lasagna
Servings: 8 servings
Author: Alyssa Rivers

Equipment

  • 1 9 x 13-inch baking dish

Ingredients

  • 1 (24-ounce) jar marinara sauce
  • 1 (15-ounce) container whole-milk ricotta cheese
  • 1 (25-ounce) bag frozen cooked meatballs
  • 6-8 uncooked lasagna noodles regular, not oven-ready
  • 1 ½ cups water
  • 2 teaspoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 ½ cups shredded mozzarella

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Spray a 9 x 13-inch baking dish with nonstick cooking spray.
  • Add 1 (24-ounce) jar marinara sauce to the baking dish. Add 1 ½ cups water to the jar and close it. Shake the jar a few times, then add the water to the baking dish.
  • Add half of the 1 (15-ounce) container whole-milk ricotta cheese in dollops to the sauce, followed by 2 teaspoons Italian seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon ground black pepper and 1 cup of the 2 ½ cups shredded mozzarella. Use the back of a spoon to mash the ricotta into the sauce, then stir everything together.
  • Break up 6-8 uncooked lasagna noodles into pieces and add them to the baking dish. Add 1 (25-ounce) bag frozen cooked meatballs on top of the noodles.
  • Dollop the remaining ricotta around the meatballs, then top with the remaining mozzarella. Cover with aluminum foil and bake for 35-40 minutes until the noodles are tender. Remove the foil and bake for an additional 10-15 minutes, or until the top is browned.
  • Let the lasagna rest for 5-10 minutes before serving.

Notes

Leftover and Make Ahead Instructions
  • Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave until warmed through.
  • Freezer: Assemble in a freezer-safe dish, cover tightly, and freeze. Bake from frozen for about 1½ hours, or thaw overnight and bake as directed.
  • Make Ahead: Assemble up to 1 day in advance and refrigerate. The lasagna may bake a little faster since the noodles will absorb some of the sauce.

Nutrition

Calories: 559kcal | Carbohydrates: 29g | Protein: 34g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 119mg | Sodium: 867mg | Potassium: 667mg | Fiber: 2g | Sugar: 4g | Vitamin A: 857IU | Vitamin C: 7mg | Calcium: 328mg | Iron: 3mg

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