Meatball Lasagna

Name: Meatball Lasagna With No-Cook Noodles
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 6 large Italian meatballs (about 9 oz total); 1 cup full fat ricotta cheese; 6 oz shredded mozzarella or fontina cheese, plus 2 oz, separated; 1 large egg; 1 cup marinara sauce; 4-6 no cook lasagna sheets; 2 tbsp chopped basil; ½ tsp salt; ½ tsp ground black pepper; cooking spray

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.

🌍Italian 🏷️Family friendly 🏷️Meatballs 🏷️Lasagna 🏷️Beef

Total

2h 15m

Servings

4

Difficulty

Medium

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

6 large Italian meatballs (about 9 oz total)
1 cup full fat ricotta cheese
6 oz shredded mozzarella or fontina cheese, plus 2 oz, separated
1 large egg
1 cup marinara sauce
4-6 no cook lasagna sheets
2 tbsp chopped basil
½ tsp salt
½ tsp ground black pepper
cooking spray

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Instructions

1
In a large bowl, whisk together ricotta cheese, shredded mozzarella, egg, ½ tsp salt, and ½ tsp ground black pepper.
2
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.
3
Sprinkle remaining 2 oz mozzarella cheese over the meatball layer. Insert pan into your Suvie, input settings, and cook now or schedule.
4
Cook using Suvie settings: Bottom Zone: Slow Cook Low for 2 hours
5
After the cook, allow lasagna to cool for 10 minutes before cutting into slices. Top with basil and serve.

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Tips & Notes

Pro tips

Chop the basil just before layering to preserve color and prevent browning; reserve a pinch for garnish after baking.
Spread marinara sauce evenly on each layer—gaps lead to dry noodles that won't soften properly during baking.
For even cooking, nestle meatballs between ricotta layers rather than stacking them in one spot; this prevents hot spots and ensures uniform doneness.
If your no-cook noodles still feel stiff after baking, the dish likely needed 5–10 more minutes in the oven; bake until noodles bend slightly without snapping.

Substitutions

Marinara sauce → store-bought meat sauce or vodka sauce (no change to method)
Mozzarella → fontina or provolone (use 6 oz total; fontina melts faster and adds nuttiness)
Ricotta → mascarpone thinned with 2 tbsp milk or whole-milk yogurt (maintains creamy texture)
No-cook noodles → regular lasagna noodles (boil 8–10 minutes until al dente; drain and lay flat)

Storage & make-ahead

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.

Common Questions

Can I use fresh meatballs instead of premade?

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.

Do I need to cook no-cook lasagna noodles first?

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.

Can I assemble this lasagna ahead of time?

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.

What's the best way to reheat leftovers?

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.

Can I freeze meatball lasagna?

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.