Easy Meatball Lasagna
Prep Time: 20 minutes
Cooking Time: 35-40 minutes
Use of store bought, pre made meatballs makes this a quick and easy meal. We usually only put spinach on half of the lasagna to keep our pickier eaters happy. Last time we made this we made six! They freeze well and make for a nice reprieve for sick or overwhelmed friends and family.
9 lasagna noodles, oven-ready, about 6 ounces
1 cup ricotta cheese, low fat
1 1/2 cups cheese, mozzarella, low moisture and part skim milk
1/4 cup parmesan cheese, grated
1 package (16 ounce) italian meatballs, mini, cooked, thawed
1 jar (28 ounce) marinara sauce, already prepared, jar or deli
2 cups spinach, fresh baby
1/4 cup basil, fresh, sliced
1/4 teaspoon pepper, black, ground
Preheat oven to 375. In a small bowl, stir together the ricotta cheese, parmesan and 1 cup of the mozzarella cheese. In a medium bowl stir together the meatballs, 1/3 of the marinara sauce and 1/4 teaspoon pepper. To assemble the lasagna, spread about 2 tablespoons of the marinara sauce over the bottom of a 2 quart baking dish. First lay a layer of lasagna noodles, then layer all of the meatball mixture, then the layer of spinach. Next place another layer of noodles and spoon half of the reserved sauce over the noodles followed by the basil, all of the ricotta mixture and one more layer of noodles. Top the noodles with the remaining marinara sauce. Cover and bake for 35 minutes. Remove foil and sprinkle with 1/2 cup of mozzarella. Bake uncovered for 10 more minutes or until cheese is melted. Let stand for about 10 minutes before serving.
Per Serving Piece About: 390 calories, 16 g fat, 7 g saturated fat, 0 g trans fat , 24 g protein, 36g carbohydrates, 4 g dietary fiber, 710 mg sodium