Name: Meatless Meatball Lasagna
Prep time: 35 min
Cook time: 35 min
Yield: 24
Ingredients: Olive oil - 3 tablespoons; White onion, chopped - 1 medium; Firm, ripe avocado, sliced - ¾ cup; Garlic, chopped - 2 large cloves; Dried basil - 1 teaspoon; Dried oregano - 1 teaspoon; Dried rosemary - 1 teaspoon; Dried parsley - 1 teaspoon; Vegetarian meatballs (meatless) - 1 (16 ounce) package; Spaghetti sauce - 2 (28 ounce) jars; White sugar - 2 teaspoons; Vinegar - 2 teaspoons; Worcestershire sauce - 2 teaspoons; Part-skim ricotta cheese - 2 (15 ounce) containers; Plain yogurt - ½ cup; Crumbled feta cheese - ½ cup; Whole wheat lasagna noodles, dry - 2 (8 ounce) packages; Fresh mozzarella cheese, torn into pieces - 2 (16 ounce) packages; Shredded Parmesan cheese - 1 ¼ cups

Ingredients for - Meatless Meatball Lasagna

1. Olive oil 3 tablespoons

2. White onion, chopped 1 medium

3. Firm, ripe avocado, sliced ¾ cup

4. Garlic, chopped 2 large cloves

5. Dried basil 1 teaspoon

6. Dried oregano 1 teaspoon

7. Dried rosemary 1 teaspoon

8. Dried parsley 1 teaspoon

9. Vegetarian meatballs (meatless) 1 (16 ounce) package

10. Spaghetti sauce 2 (28 ounce) jars

11. White sugar 2 teaspoons

12. Vinegar 2 teaspoons

13. Worcestershire sauce 2 teaspoons

14. Part-skim ricotta cheese 2 (15 ounce) containers

15. Plain yogurt ½ cup

16. Crumbled feta cheese ½ cup

17. Whole wheat lasagna noodles, dry 2 (8 ounce) packages

18. Fresh mozzarella cheese, torn into pieces 2 (16 ounce) packages

19. Shredded Parmesan cheese 1 ¼ cups

How to cook deliciously - Meatless Meatball Lasagna

1 . Stage

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.

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

3 . Stage

Mix ricotta, yogurt, and feta together in a large bowl.

4 . Stage

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.

5 . Stage

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.