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Mini Lasagna Meatball Casseroles
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1 tablespoon Land O Lakes® Butter

1 small (1/2 cup) onion, chopped

1 teaspoon finely chopped fresh garlic

2 teaspoons all-purpose flour

1 (14.5-ounce) can beef broth

1 (14.5-ounce) can diced tomatoes with basil, garlic and oregano

8 ounces frozen fully cooked meatballs

3 tablespoons tomato paste

1 1/2 teaspoons dried Italian seasoning  

2 ounces (3/4 cup) uncooked dried mini lasagna noodles (mafalda)

1 1/3 cups Italian-seasoned croutons

1/4 pound (1/2 inch thick slice) Land O Lakes® Provolone Cheese, shredded

 *Substitute 1/4 teaspoon dried oregano leaves, 1/4 teaspoon dried marjoram leaves, 1/4 teaspoon dried basil leaves and 1/8 teaspoon rubbed sage.

How to make

  1. STEP 1

    Melt butter in 3-quart saucepan until sizzling; add onion and garlic. Cook over medium-high heat, stirring occasionally, 3-4 minutes or until onion is softened. Stir in flour. Add beef broth, tomatoes, meatballs, tomato paste and Italian seasoning. Continue cooking, stirring occasionally, 5-7 minutes or until mixture comes to a boil.

  2. STEP 2

    Add noodles. Continue cooking, stirring occasionally, until mixture comes to a boil (3-4 minutes). Reduce heat to low. Cover; cook 14-16 minutes or until noodles are tender.

  3. STEP 3

    Heat broiler. Ladle meatball mixture into four ovenproof serving bowls. Sprinkle 1/3 cup croutons on top of each serving; sprinkle with cheese. Broil 4 to 5 inches from heat 2-3 minutes or until cheese is melted. Serve immediately.

Tip #1

- Casseroles can also be made in a 1 1/2-quart casserole dish. Prepare as directed above.

Tip #2

- Diced tomatoes already seasoned with basil, garlic and oregano are great timesavers. But, if you can’t find them, just substitute a 14 1/2-ounce can of plain diced tomatoes. Add 1/2 teaspoon dried basil leaves, 1/2 teaspoon dried oregano leaves and 1/8 teaspoon garlic powder.

Tip #3

- Tomato paste can now be purchased in a tube at your local grocery store.

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