Meatball Lasagna

• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1 cup water
• 1 can (6 ounces) tomato paste
• 1 medium onion, chopped
• 1 garlic clove, minced
• 1 tablespoon dried basil
• 4 teaspoons dried parsley flakes
• 2 teaspoons sugar
• Garlic salt to taste
• 8 uncooked lasagna noodles
• 2 packages (12 ounces each) frozen fully cooked Italian meatballs, thawed
• 1 large egg
• 1 cup ricotta cheese
• 2 cups shredded part-skim mozzarella cheese
• 3/4 cup grated Parmesan cheese

1. 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.
2. 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.
3. Cover and bake at 350u0b0 for 45 minutes. Uncover; bake 5-10 minutes longer or until golden brown. Let stand for 15 minutes before cutting.

tomatoes, tomato sauce, water, tomato paste, onion, garlic, basil, parsley flakes, sugar, garlic, lasagna noodles, italian meatballs, egg, ricotta cheese, mozzarella cheese, parmesan cheese

Taken from www.tasteofhome.com/recipes/meatball-lasagna/ (may not work)