Meatball Lasagna

Servings: 0



Spray 13x9 (3-qt) glass baking dish with cooking spray. In large bowl, mix pasta sauce and tomatoes. Reserve 1/2 c. tomato mixture. Stir meatballs and stir-fry vegetables into remaining tomato mixture. In medium bowl, mix ricotta cheese, egg and basil. Spoon reserved 1/2 c. tomato mixture over bottom of baking dish. Top with 4 noodles. Top with about half of the ricotta mixture and half of the meatball mixture. Layer with remaining 4 noodles, remaining ricotta mixture, 1 c. mozzarella cheese and remaining meatball mixture. Sprinkle with remaining 2 c. mozzarella cheese and the Parmesean cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Refrigerate 8 hours or overnight. Heat oven to 350. Bake covered lasagna 45 minutes. Uncover; bake 15-20 minutes longer or until bubbly, edges are golden brown and cheese is melted. Let stand 10 minutes before cutting.