This easy meatball lasagne bake is the perfect comfort dinner for busy nights. It has all the flavours of a traditional lasagne without the layering or extra prep. Using fresh meatballs gives it a more homemade feel while still keeping it simple enough for a weeknight dinner.
Serves 4 to 6
Ingredients
- 1 x 700g jar tomato pasta sauce or passata-based pasta sauce
- 200g of chopped tomatoes (half a tin)
- 1¼ cups water
- 250g fresh ricotta
- 1 tsp Italian herbs
- ½ tsp garlic powder
- Pinch of sea salt and cracked black pepper
- 250g oven-ready lasagne sheets, broken into rough pieces
- 500g fresh beef or pork meatballs (can also use frozen meatballs)
- 1 cup frozen chopped spinach
- 2 cups grated mozzarella cheese, divided
- Preheat your oven to 190°C fan-forced (or 200°C conventional).
- Heat a drizzle of olive oil in a frying pan over medium-high heat. Add the fresh meatballs and cook for 5 to 7 minutes, turning occasionally, until browned on the outside. They do not need to be fully cooked through as they’ll finish cooking in the oven.
- In a large baking dish, combine the pasta sauce, water, ricotta, Italian herbs, garlic powder, salt and pepper. Stir until mostly combined.
- Add the broken lasagne sheets, browned meatballs, spinach and half the mozzarella cheese. Stir well so the pasta is coated in sauce.
- Gently press the lasagne pieces down into the liquid to help them cook evenly.
- Sprinkle over the remaining mozzarella cheese.
- Cover tightly with foil and bake for 40 to 50 minutes.
- Remove the foil and bake uncovered for another 10 to 15 minutes until golden, bubbling and the pasta is tender.
- Allow the lasagne bake to rest for 10 minutes before serving.
Easy Ways to Make It More Nutritious
Without changing the comfort-food feel too much:- Add grated zucchini or carrot into the sauce
- Use lean beef or chicken meatballs
- Add extra spinach
- Use wholemeal lasagne sheets if available
- Serve with a big green salad
- Choose a cleaner pasta sauce with minimal added sugar