Rating: 5 stars
1 Ratings
  • 5 star values: 1
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  • 3 star values: 0
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  • 1 star values: 0

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


Recipe Summary

35 mins
55 mins
1 hr 30 mins


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; fat 28g; cholesterol 124mg; saturated fat 12g; carbohydrates 47g; mono fat 10g; poly fat 2g; insoluble fiber 3g; sugars 6g; protein 38g; vitamin a 945.4IU; vitamin c 26.5mg; thiamin 0.2mg; riboflavin 0.4mg; niacin equivalents 6.8mg; vitamin b6 0.4mg; folate 28.8mcg; vitamin b12 2.5mcg; sodium 1009mg; potassium 724mg; calcium 512mg; iron 4.7mg.