Meatball Lasagna with Ricotta

Ingredients

• 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
• ½ cup basil, sliced

Directions

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.