“Leftover” Meatball Lasagna

Winner - June - Creative Fillo Dough

Monthly Fillo Recipe Madness
Contest Month: June
Required Ingredient: cheese
Monthly Theme: cooking with leftovers

Ingredients
1-8oz roll Athens Fillo dough, thawed
¼ cup butter, melted
6 to 8 meatballs, 2 inch, cooked
1 cup marinara sauce
3 cups Mozzarella or Italian blend cheese
1 cup pasta, cooked, chopped
¼ cup pesto

Instructions
Unroll Fillo and cut to fit 8x8 casserole dish.(approximately 4 inches off long end) Cover 4 inch piece and return to the refrigerator while preparing lasagna. Place single sheet of remaining Fillo in bottom of casserole dish. Brush with butter. Repeat 5 more times. Cut meatballs in half and layer over Fillo. Top with marinara and 1½ cups of the cheese. Layer 6 more sheets of Fillo and butter on top of meatball layer. Combine pasta and pesto and spread on top of the Fillo. Top with remaining cheese and 6 more layers of Fillo and butter. Remove 4 inch piece of Fillo from the refrigerator. Working with a single sheet at a time crumple and place on top of lasagna. Continue until all Fillo has been used. Brush top with butter. Bake at 375 degrees 25 to 30 minutes. Cover top loosely with foil if top browns too quickly.

Fillo product
Fillo dough

Serving
Serves 5-6

Prep Time
15-30 minutes

Cuisine
Italian

Occasion
Anytime

Meal
Dinner

Course
Main course

Notes
A great way to use leftover spaghetti and meatballs.

keywords: Meatballs, marinara, pasta, pesto