Adding pesto and sweet pepper to the meatball filling amps up the flavor in this savory dish. It's the lasagna you didn't know you were longing for.

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • If using, prepare 20-Minute Marinara Sauce.

  • Cook lasagna noodles according to package directions, except cook for 2 minutes less than the suggested time; drain. Place noodles in a single layer on a sheet of greased foil.

  • Meanwhile, preheat oven to 350°F. In a large bowl combine egg, 1 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, the onion, sweet pepper, and pesto. Add ground beef; mix well. Divide mixture into 12 portions. Mound each portion at the end of each noodle and roll up; arrange filled noodles in a 3-quart rectangular baking dish. Pour the 20-Minute Marinara Sauce or bottled pasta sauce over filled noodles.

  • Bake, covered, for 45 minutes. Sprinkle with the remaining 1 cup mozzarella cheese and the remaining 1/2 cup Parmesan cheese. Bake, uncovered, about 10 minutes more or until cheeses are melted. If desired, garnish with basil.

Nutrition Facts

585 calories; 28 g total fat; 12 g saturated fat; 2 g polyunsaturated fat; 10 g monounsaturated fat; 124 mg cholesterol; 1009 mg sodium. 724 mg potassium; 47 g carbohydrates; 3 g fiber; 6 g sugar; 38 g protein; 0 g trans fatty acid; 945 IU vitamin a; 27 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 0 mg vitamin b6; 29 mcg folate; 2 mcg vitamin b12; 512 mg calcium; 5 mg iron;