Meatball Lasagna

jar (26 oz) tomato pasta sauce (any variety)

can (14.5 oz) diced tomatoes with Italian herbs, undrained

box (12 oz) frozen Italian-style meatballs, thawed, each cut in half

1 1/2

cups frozen bell pepper and onion stir-fry (from 1-lb bag), thawed, drained

container (15 oz) ricotta cheese

egg, beaten

tablespoons chopped fresh basil leaves

uncooked lasagna noodles

cups shredded mozzarella cheese (12 oz)

1/4

cup shredded Parmesan cheese (1 oz)

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1

Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pasta sauce and tomatoes. Reserve 1/2 cup tomato mixture. Stir meatballs and stir-fry vegetables into remaining tomato mixture.
2

In medium bowl, mix ricotta cheese, egg and basil.
3

Spoon reserved 1/2 cup tomato mixture over bottom of baking dish. Top with 4 noodles. Top with about half of the ricotta mixture and half of the meatball mixture. Layer with remaining 4 noodles, remaining ricotta mixture, 1 cup mozzarella cheese and remaining meatball mixture. Sprinkle with remaining 2 cups mozzarella cheese and the Parmesan cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Refrigerate 8 hours or overnight.
4

Heat oven to 350°F. Bake covered lasagna 45 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly, edges are golden brown and cheese is melted. Let stand 10 minutes before cutting.

Thaw the meatballs in the refrigerator overnight, or thaw in the microwave following the directions on the box.
If desired, you can bake the lasagna right after preparing it.

Nutrition Information

2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.