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Leftover Meatball Lasagna

April 18, 2012
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Leftover Meatball Lasagna Why not finish off the week with another pasta dish? Like yesterdays post, this one made with leftovers as well- I love making a completely different dish the next day. This one is quite simple as well since most of the work was already done. All I made was the béchamel sauce and layered the lasagna noodles with crumbled meatballs. It took almost no time and I had a delicious dish.

Next time you have leftover meatballs, make this delicious lasagna…

  • 5 to 7 meatballs with sauce, crumbled
  • 6 no-boil lasagna
  • 8X8 glass pan
  • ½ cup low-fat mozzarella cheese, shredded

Bechamel Sauce

  • 2 tablespoons all purpose flour
  • 2 tablespoons butter
  • 1½ cups milk
  • Salt
  • Sprinkle of nutmeg
  • Pepper

Preheat oven to 375 degrees F.

Heat a medium pan and add the flour and butter. Stir with whisk over medium heat for 1 to 2 minutes. Add the flour gradually stirring constantly and making sure all the lumps are dissolved. Bring to a boil and simmer for 3 to 4 minutes. Add salt, nutmeg and pepper. Keep aside.
Layer the lasagna starting with the 2 lasagna noodles at the bottom. Add half of the meatball and sauce mixture. Top with a third of the béchamel sauce. Place the 2 lasagna noodles and repeat the process. Top with the remaining two lasagna noodles and top with the remaining béchamel sauce. Add the shredded cheese and cover with aluminum foil. Bake for 30 minutes. Take the foil off and bake for another 10 minutes. Let sit for 5 minutes and serve with a salad.

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