Meatball Lasagna

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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.

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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.

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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.