MEATLESS MEATBALL LASAGNA

Meatless Meatball Lasagna image

A tasty 4-cheese lasagna made with meatless meatballs. You cannot tell the difference from real meat! You serve a great portion of protein. Don't tell and they won't know! Makes two 9x13-inch pans, it's easy! Can be frozen.

Provided by Acc Chef

Categories Main Dish Recipes Pasta Lasagna Recipes Vegetarian Lasagna Recipes

Time 1h30m

Yield 24

Number Of Ingredients 19

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Ingredients

3 tablespoons olive oil
1 medium white onion, chopped
¾ cup Peppers, sweet, green, frozen, chopped, unprepared
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 vegetarian meatballs (meatless)
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

Steps:

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.

Nutrition Facts : Calories 366 calories, Carbohydrate 29.2 g, Cholesterol 48.2 mg, Fat 18.3 g, Fiber 4.4 g, Protein 21.1 g, SaturatedFat 9.4 g, Sodium 586.4 mg, Sugar 8 g