Servings: 4
Cooking time: 45 minutes
Ingredients
- 1 bag of chicken meatballs in tomato basil sauce (ready to use)
- 8 lasagna sheets
- 500 ml (2 cups) ricotta
- 1 egg
- 2 cloves garlic, finely chopped
- 15 ml (1 tbsp) Italian herbs (basil, oregano)
- 250 ml (1 cup) grated mozzarella
- 125 ml (1/2 cup) grated parmesan
- 375 ml (1 ½ cups) tomato sauce (in addition to the sauce with the meatballs)
- Salt and pepper, to taste
Preparation
- Preheat your oven to 180°C (350°F).
- In a bowl, mix the ricotta with the egg, minced garlic, Italian herbs, salt and pepper to taste. Set aside.
- Cook the lasagna sheets in a large pot of boiling salted water until al dente. Drain and set aside.
- In a frying pan, reheat the chicken meatballs in tomato sauce over medium heat.
- In a baking dish, spread a thin layer of tomato sauce. Arrange a layer of lasagna sheets on top. Add a layer of the ricotta-egg mixture, then a layer of chicken meatballs with their sauce. Repeat until all the ingredients are used up, finishing with a layer of lasagna.
- Sprinkle the top with the grated mozzarella and grated Parmesan.
- Bake the lasagna for about 30 minutes, or until the cheese is melted and golden.
- Let it rest for a few minutes before serving.
