Meatless Meatball Lasagna recipe
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Ingredients
- 3 tablespoons olive oil 1 medium white onion, chopped ¾ cup 2 large cloves garlic, chopped 1 teaspoon dried basil 1 teaspoon dried oregano 1 teaspoon dried rosemary 1 teaspoon dried parsley 1 (16 ounce) package 2 (28 ounce) jars spaghetti sauce 2 teaspoons white sugar 2 teaspoons vinegar 2 teaspoons Worcestershire sauce 2 (15 ounce) containers part-skim ricotta cheese ½ cup plain yogurt ½ cup crumbled feta cheese 2 (8 ounce) packages whole wheat lasagna noodles, dry 2 (16 ounce) packages fresh mozzarella cheese, torn into pieces 1 ¼ cups shredded Parmesan cheese
Nutrition Info
- 366 caloriescarbohydrate: 29.2 gcholesterol: 48.2 mgfat: 18.3 gfiber: 4.4 gprotein: 21.1 gsaturatedFat: 9.4 gservingSize: -sodium: 586.4 mgsugar: 8 gtransFat: : -unsaturatedFat: : -
Directions Meatless Meatball Lasagna
Directions
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Heat oil in a large skillet over medium heat. Add onion, bell peppers, garlic, basil, oregano, rosemary, and parsley, cook until soft, about 5 minutes. Add thawed meatballs and break up with a spoon, cook until browned and crumbly, 5 to 7 minutes. Add spaghetti sauce, sugar, vinegar, and Worcestershire sauce, cook until hot, about 5 minutes. Remove from heat.
Preheat the oven to 350 degrees F (175 degrees C).
Mix ricotta, yogurt, and feta together in a large bowl.
Ladle 3/4 cup spaghetti sauce mixture into the bottom of two 9x13-inch baking pans. Place 3 dry lasagna noodles over top, then spoon ricotta mixture over noodles, and top with mozzarella cheese and more sauce. Repeat layers once more: noodles, ricotta mixture, mozzarella, and sauce. Top with remaining mozzarella and sprinkle Parmesan over top.
Bake in the preheated oven until cheese is golden brown and sauce is bubbling, about 40 minutes. Watch so cheese does not burn and cover if needed. Remove from the oven and let cool for 15 minutes before cutting.