Ingredients
2 cans (14-1/2 ounces each) diced tomatoes, undrained1 can (8 ounces) tomato sauce1 cup water1 can (6 ounces) tomato paste1 medium onion, chopped1 garlic clove, minced1 tablespoon dried basil4 teaspoons dried parsley flakes2 teaspoons sugarGarlic salt to taste8 uncooked lasagna noodles2 packages (12 ounces each) frozen fully cooked Italian meatballs, thawed1 large egg1 cup ricotta cheese2 cups shredded part-skim mozzarella cheese3/4 cup grated Parmesan cheese
Preparation
In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Meanwhile, cook lasagna noodles according to package directions; drain.
Crumble meatballs into the sauce. In a small bowl, combine egg and ricotta cheese. Spoon 1 cup of the meat sauce into a greased 13x9-in. baking dish. Layer with half of the noodles, ricotta mixture, meat sauce, mozzarella and Parmesan cheeses. Repeat layers.
Cover and bake at 350° for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.
