Craving a mouthwatering lasagna without the hassle of traditional pasta layers? Get ready to revolutionize your dinner game with the Ultimate Easy Noodless Meatball Lasagna! This game-changing recipe delivers all the rich, cheesy goodness you love about classic lasagna, but with a protein-packed twist that will make your taste buds dance. Perfect for low-carb enthusiasts, busy home cooks, and anyone looking to shake up their Italian dinner routine, this dish promises maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 lb ground beef
- 1 cup ricotta cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your lasagna cooks evenly and thoroughly.
- In a large mixing bowl, combine the ground beef, ricotta cheese, Italian seasoning, salt, and pepper. Mix well until all ingredients are fully incorporated.
- In a 9x13 inch baking dish, spread 1 cup of marinara sauce evenly across the bottom. This will help prevent the meatballs from sticking to the dish.
- Using your hands, form the beef and ricotta mixture into small meatballs, about 1 inch in diameter. Place the meatballs evenly over the marinara sauce in the baking dish.
- Once all the meatballs are placed, pour the remaining marinara sauce over the meatballs, ensuring they are well-coated.
- Sprinkle the shredded mozzarella cheese evenly over the top of the meatballs and sauce. This will create a delicious cheesy layer as it melts during baking.
- Finally, sprinkle the grated Parmesan cheese over the mozzarella layer for added flavor and a nice golden crust.
- Cover the baking dish with aluminum foil to prevent the cheese from burning. Bake in the preheated oven for 20 minutes.
- After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the lasagna from the oven and let it cool for about 5 minutes before serving. This will help the layers set and make it easier to cut.
- Serve warm, garnished with fresh basil or parsley if desired. Enjoy your Easy Noodless Meatball Lasagna!
Tips
- Meat Selection: Use ground beef with a moderate fat content (80/20) for the juiciest meatballs. Leaner meats can result in drier meatballs.
- Mixing Technique: When combining beef and ricotta, mix gently to avoid overworking the meat, which can make meatballs tough.
- Meatball Size Matters: Keep meatballs uniform (about 1 inch) to ensure even cooking.
- Cheese Pro Tip: For extra melty goodness, use a blend of mozzarella types - part fresh, part shredded.
- Prevent Burning: The aluminum foil cover is crucial in preventing cheese from burning before the meatballs are fully cooked.
- Resting Time: Always let the lasagna rest for 5-10 minutes after baking. This helps set the layers and makes serving easier.
- Make-Ahead Friendly: This dish can be assembled earlier in the day and refrigerated, then baked when ready to serve.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 8g
Protein: 40g
Fat: g
Saturated Fat: g
Cholesterol: 120mg
