This is the easiest lasagna I think I’ve ever made. I used jar sauce, some fresh herbs, roasted vegetables, frozen beef meatballs and no bake lasagna noodles. Yum yum yum! The boys at the table had two helpings!
1 box no boil lasagna noodles
2 cups frozen beef meatballs
1 bunch fresh Italian leaf parsley
2 tablespoons basil
1 green pepper
1 sweet onion
1 large garlic clove
1/2 cup mushrooms
2 tablespoons olive oil
1 cup ricotta cheese
1 1/2 cup grated mozzarella
1/2 cup grated Parmesan
Salt and pepper to taste
Begin by coarsely chopping the pepper, onion, garlic and mushrooms. Toss with olive oil, salt and pepper and roast at 425° for about 20 minutes.
Mix together in a small bowl the ricotta, mozzarella, 1/4 cup of Parmesan, parsley and basil. Set aside.
Place a third of the sauce on the bottom of a 9×13 glass dish. Add the roasted vegetables on top and then a double layer of the pasta noodles. Use another third of the sauce, the meatballs and the cheese mixture. Finish off by laying the remaining noodles, sauce and the last 1/4 cup Parmesan.
Cover and bake at 425° for 50 minutes. Remove the foil and bake uncovered for an additional 10 minutes.