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; total fat 28g; saturated fat 12g; polyunsaturated fat 2g; monounsaturated fat 10g; cholesterol 124mg; sodium 1009mg; potassium 724mg; carbohydrates 47g; fiber 3g; sugar 6g; protein 38g; trans fatty acidg; vitamin a 945IU; vitamin c 27mg; thiaminmg; riboflavinmg; niacin equivalents 7mg; vitamin b6mg; folate 29mcg; vitamin b12 2mcg; calcium 512mg; iron 5mg.