Pasta & Pizza

Meatball Lasagna with Ricotta



  • 1 lb. ground beef
  • 2 slices white bread, crusts removed
  • 1/2 cup of water
  • 1/2 cup of Parmigiano Reggiano cheese, grated
  • 1 garlic clove, chopped
  • 1 TBSP Parsley, Chopped
  • Salt and black pepper, to taste
  • 2 Jars Vero Gusto Tomato Basil
  • 1 box Barilla┬« Wavy Lasagne
  • 1 cup fresh ricotta
  • 1 cup Parmigiano cheese, grated
  • ┬Ż cup basil, sliced


  1. Mix all the ingredients for meatballs together. Do not overmix. Make small meatballs, about 1/2 inch diameter.
  2. Cook lasagna sheets as described on the packaging, set aside.
  3. Bring Vero Gusto with 1 cup water in it to boil, stir in meatballs and simmer for ten minutes. Add ricotta and basil.
  4. Build lasagna in a greased 13x9 baking pan, starting with a bit of sauce, 5 sheets of pasta and cover with meatballs with sauce, 1/4 cheese and basil. Repeat 3 more times for a total of four layers.
  5. Cover with aluminum foil and bake in a preheated oven at 425 degrees for 15 minutes. Uncover and cook for 5 more minutes until lasagna is bubbling and starting to brown.
  6. Remove Lasagne from oven and let sit for 10 min before serving.

Nutrition Profile

People who liked this recipe also liked...

All Recipes

  • All Sauces
  • Calabrian Marinara
  • Heritage Marinara
  • Sicilian Herb
  • Tomato & Basil
  • Favorites
  • Appetizers
  • Chicken & Seafood
  • Pasta & Pizza
  • Sides
  • Vegetarian

Shop Sauces go to shop page

Get Inspired go to shop page