This meatball lasagna layers premade Italian meatballs with ricotta and mozzarella using no-cook noodles, cutting assembly time in half without sacrificing homemade flavor. It's an ideal weeknight dinner that scales easily and comes together in under an hour.
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In a large bowl, whisk together ricotta cheese, shredded mozzarella, egg, ½ tsp salt, and ½ tsp ground black pepper.
Spray a Suvie pan with cooking spray. Spread ½ cup marinara sauce over the bottom of prepared pan. Arrange one layer of lasagna noodles over the marinara followed by ½ cup ricotta mixture. Crumble half the meatballs over the ricotta. Repeat the layering process so the final layer is meatballs.
Sprinkle remaining 2 oz mozzarella cheese over the meatball layer. Insert pan into your Suvie, input settings, and cook now or schedule.
Cook using Suvie settings: Bottom Zone: Slow Cook Low for 2 hours
After the cook, allow lasagna to cool for 10 minutes before cutting into slices. Top with basil and serve.
Store covered in the refrigerator for up to 4 days, or freeze unbaked or baked (wrapped in plastic and foil) for up to 3 months; thaw overnight before reheating.
Yes. Brown 6 oz raw ground beef or a beef-pork blend, season with salt and pepper, then use in place of premade meatballs. This adds 10–15 minutes to prep time.
No. No-cook noodles soften during baking as they absorb moisture from the sauce and ricotta filling. Ensure your sauce and ricotta layers are adequately moist.
Yes. Build the lasagna up to 24 hours in advance, cover with plastic wrap, refrigerate, then bake. Add 5–10 minutes to bake time if baking straight from cold.
Cover with foil and reheat at 350°F for 20–25 minutes until warmed through. Alternatively, microwave individual portions at 50% power for 2–3 minutes to avoid tough edges.
Yes. Freeze unbaked or baked lasagna (wrapped tightly in plastic and foil) for up to 3 months. Thaw in the refrigerator overnight before baking, or bake from frozen and add 15–20 minutes to bake time.
