I saw a recipe for Meatball Lasagna that caught my attention. Everybody loves lasagna, but it can be a little labor intensive. This recipe looked really easy – my kind of dish. I made some – with my variations of course – and it turned out well.
Here’s how to make another super easy entrée.
The centerpiece of lasagna is the pasta. You can buy it oven ready or the old kind that you boil first, then layer. I decided to skip those altogether and used noodles – Mrs. Miller’s Old-Fashioned Wide Egg Noodles. These are also great for Beef Stroganoff. These are top quality noodles – straight out of Pennsylvania Dutch Country.
First, I boiled the noodles about 10 minutes and put them in a 10×13 casserole dish. Next I added one package of frozen Rosina Italian Style Meatballs. If you have time, make your own, but we’re talking easy here, and the Rosina Meatballs are very tasty. To the noodles and meatballs I added a 45-oz. jar of Prego Traditional Italian Sauce, a small can of sliced black olives and a tablespoon of Italian Seasoning. Add a cup and a half of shredded mozzarella cheese on top, put this in a 350 oven for 30 minutes and you’re eatin’ Italian. Pretty good Italian, too, and really easy.
1 16-oz. Pkg, Mrs. Miller’s Old-Fashioned Wide Noodles
1 45-oz. jar Prego Traditional Italian Sauce
1 26-oz. pkg. Rosina Frozen Italian Style Meatballs
1 4-oz, can sliced black olives (2.25 oz.)
1 T Italian Seasoning
11/2 C. shredded mozzarella cheese