Meatball Lasagna

We used our delicious Mediterranean Meatballs for this lasagna and the Mediterranean Pita Melts.

SERVINGS: 8 servings

CARB GRAMS PER SERVING: 22

Rated :

by 1person

Nutrition Facts Per Serving:

Servings: 8 servings
Calories263
Total Fat (g)8
Saturated Fat (g)4
Cholesterol (mg)54
Sodium (mg)468
Carbohydrate (g)22
Fiber (g)2
Protein (g)23
Vitamin A (DV%)0
Vitamin C (DV%)0
Calcium (DV%)0
Iron (DV%)0

Diabetic Exchanges

Starch (d.e.)1.5
Vegetables (d.e.).5
Lean Meat (d.e.)2.5
Fat (d.e.).5

2	mediumgreen sweet peppers, stemmed, seeded, and quartered
6	dried regular or whole wheat lasagna noodles
1-1/2	cupsshredded reduced-fat mozzarella cheese (6 ounces)
1/2	of a 15-ounce container (3/4 cup)light ricotta cheese
1/4	cupsoft goat cheese (chèvre) or finely shredded Parmesan cheese (1 ounce)
1-1/2	cupspurchased light or low-fat tomato basil pasta sauce
1/2	recipecooked Mediterranean Meatballs (24)
	Shredded fresh basil or small fresh basil or oregano leaves (optional)

1. Preheat oven to 425°F. Line a large baking sheet with foil. Place sweet pepper quarters, cut sides down, on prepared baking sheet. Roast, uncovered, about 20 minutes or until pepper quarters are charred. Wrap in the foil; let stand for 20 minutes. Using a small sharp knife, peel skins from pepper quarters. Set aside. Reduce oven temperature to 375°F.

2. Meanwhile, cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well; set aside. For filling, in a small bowl, stir together 1 cup of the mozzarella cheese, the ricotta cheese, and the goat cheese or Parmesan cheese; set aside.

3. To assemble, spread 1/2 cup of the pasta sauce in the bottom of a 2-quart rectangular baking dish. Layer two of the cooked noodles in the dish. Arrange meatballs in a single layer on top of noodles in dish. Add two more of the cooked noodles. Top with the ricotta cheese mixture, spreading evenly. Arrange sweet pepper pieces over ricotta mixture. Top with the remaining cooked noodles. Spread the remaining pasta sauce over noodles.

4. Bake, covered, for 50 minutes. Uncover and sprinkle with the remaining 1/2 cup mozzarella cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Let stand for 15 minutes before serving. If desired, garnish with fresh herbs. Makes 8 servings

Mediterranean Meatballs: Preheat oven to 350 F. In a large bowl, combine 3/4 of a 12-ounce jar of roasted red peppers, drained and finely chopped; 1-1/2 cups soft whole wheat bread crumbs (about 2 slices); 1/2 cup refrigerated or frozen egg product (thawed) or 2 eggs, lightly beaten; 1/3 cup tomato sauce; 1/2 cup snipped fresh basil or 1 tablespoon dried basil, crushed; 1/4 cup snipped fresh flat-leaf parsley; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper. Add 2 pounds 95 percent lean ground beef; mix well. Shape meat mixture into 48 meatballs. Place meatballs in a foil-lined 15x10x1-inch baking pan. Bake about 20 minutes or until done (160 degrees F). Reserved cooked meatballs can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.