MEATBALL LASAGNA RECIPE RECIPES
MEATBALL LASAGNA RECIPE | EATINGWELL
Whole-wheat noodles, low-fat cheeses and light pasta sauce make this beef and pasta casserole healthy but still deliciously satisfying.
Provided by Diabetic Living Magazine
Categories Diabetic Ground Beef Recipes
Total Time 2 hours 0 minutes
Number Of Ingredients 16
Steps:
- To prepare meatballs: Preheat oven to 350 degrees F. Line a large baking pan with foil.
- In a large bowl, combine roasted red peppers, breadcrumbs, egg, tomato sauce, basil, parsley, salt and pepper. Add ground beef; mix well. Shape meat mixture into 24 meatballs. Place the meatballs in the prepared pan. Bake until an instant-read thermometer inserted in the center of a meatball registers 160 degrees F, about 20 minutes.
- To prepare lasagna: Increase oven temperature to 425 degrees F. Line a large baking sheet with foil. Place pepper quarters, cut-sides down, on the 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 degrees F.
- 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 mozzarella cheese, ricotta and goat cheese (or Parmesan); set aside.
- 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 the meatballs in a single layer on top of the noodles. Add two more of the cooked noodles. Top with the ricotta mixture, spreading evenly. Arrange the pepper pieces over the ricotta mixture. Top with the remaining cooked noodles. Spread the remaining pasta sauce over the noodles.
- Bake, covered, for 50 minutes. Uncover and sprinkle with the remaining 1/2 cup mozzarella. Bake, uncovered, until heated through, 5 to 10 minutes more. Let stand for 15 minutes before serving. If desired, garnish with fresh herbs.
Nutrition Facts : Calories 263 calories, CarbohydrateContent 22.5 g, CholesterolContent 54.5 mg, FatContent 7.9 g, FiberContent 2.5 g, ProteinContent 22.9 g, SaturatedFatContent 4.5 g, SodiumContent 467.7 mg, SugarContent 5.9 g
DUMP-AND-GO MEATBALL LASAGNA RECIPE - BETTYCROCKE…
Need an easy dinner that takes no more effort than popping a few ingredients in a pan? This hearty take on lasagna is made with 5 ingredients and absolutely no fuss—just add it all to your 13x9, and pop it in the oven. A quick stir just before it’s done, plus a touch of extra cheese, helps ensure a perfectly baked dish.
Provided by Betty Crocker Kitchens
Total Time 1 hours 0 minutes
Prep Time 10 minutes
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. Spray 13x9-inch glass baking dish with cooking spray.
- In large bowl, mix pasta, frozen meatballs, pasta sauce, water and Italian seasoning. Pour mixture into dish. Cover tightly with foil. Bake 40 minutes. Remove dish from oven; stir mixture thoroughly. Sprinkle with cheese.
- Bake uncovered 5 to 8 minutes longer or until pasta is tender and cheese is melted. Garnish with basil leaves before serving.
Nutrition Facts : Calories 500 , CarbohydrateContent 47 g, CholesterolContent 40 mg, FatContent 3 1/2 , FiberContent 5 g, ProteinContent 24 g, SaturatedFatContent 8 g, ServingSize 1 Serving, SodiumContent 840 mg, SugarContent 5 g, TransFatContent 1/2 g
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I always keep meatballs and pizza crusts in the freezer to make this specialty on the spur of the moment. Add a tossed salad and you have a delicious dinner. —Mary Humeniuk-Smith, Perry Hall, Maryland
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Category Italian Recipes
Calories 494.1 calories per serving
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Reviews 4.7
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Category Italian Recipes
Calories 494.1 calories per serving
- Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.
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Calories 500 per serving
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Reviews 4.7
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Cuisine Europe, Italian
Calories 321 calories per serving
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In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience.
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Reviews 4
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