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.
Preparation Time
35 mins
Cooking Time
40 mins
Total Time
1 hr 15 mins
Calories
366 Calories
Recipe Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
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.
Step 3
Mix ricotta, yogurt, and feta together in a large bowl.
Step 4
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.
Step 5
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.
Ingredients
2 teaspoons white sugar
½ cup plain yogurt
1 teaspoon dried rosemary
3 tablespoons olive oil
1 teaspoon dried parsley
1 teaspoon dried basil
2 teaspoons Worcestershire sauce
1 teaspoon dried oregano
½ cup crumbled feta cheese
2 (28 ounce) jars spaghetti sauce
2 teaspoons vinegar
1 medium white onion, chopped
2 large cloves garlic, chopped
2 (15 ounce) containers part-skim ricotta cheese
¾ cup Peppers, sweet, green, frozen, chopped, unprepared
