Lasagna with Mini Meatballs
  • 1pound DiRusso’s® Italian Style Mini Meatballs
  • 1jar (32 ounces) Marinara Sauce
  • 16 lasagna noodles
  • 4cups (2 pounds) ricotta cheese
  • 2cups (8 ounces) shredded mozzarella cheese
  • 1/3cup grated Romano cheese
  • 3 eggs, lightly beaten
  • 1/4 teaspoon garlic powder
  • 1/2cup fresh parsley, minced
  • 1/2cup celery leaves, minced
  • 1/2teaspoon salt
  • 1/4teaspoon black pepper
  1. Preheat oven to 375°.
  2. Cook noodles according to package directions. Cool in a single layer on wax paper to keep noodles from sticking together.
  3. Combine the ricotta cheese, eggs, and seasonings.
  4. Spread a thin layer of marinara sauce in an 11 x 13 baking pan. Arrange 4 noodles over sauce in single layer. Spread 1/3 of the ricotta mixture over noodles and 1/3 of the mini meatballs over the cheese.
  5. Sprinkle with 1/3 of the Mozzarella cheese and 1/3 of the Romano cheese; cover with more sauce.
  6. Repeat layering process two times ending with lasagna noodles and sauce on top. Sprinkle with additional Romano cheese.
  7. Cover with aluminum foil and bake for about 30 minutes or until hot and bubbly. Allow lasagna to cool for 15 minutes before cutting and serving.
Recipe Notes
  • DiRusso’s Italian Sausage Links can be substituted for the mini meatballs as follows:
    In a skillet, cook the links over medium heat, turning often, until the centers are no longer pink. Cut links into thin slices.