How to Make Meatless Meatball Lasagna - A Step-by-Step Guide

Meatless Meatball Lasagna is a delicious and satisfying twist on the traditional Italian dish. While it may sound contradictory to have "meatless meatballs," these plant-based alternatives are packed with flavor and provide the perfect texture for this classic comfort food.

This recipe combines layers of tender lasagna noodles, rich marinara sauce, melty mozzarella cheese, and, of course, meatless meatballs. The result is a hearty, cheesy, and flavorful dish that will leave everyone a...

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Ingredients

  • 3 tablespoons olive oil
  • 1 medium white onion, chopped
  • ¾ cup firm, ripe avocado, sliced
  • 2 large cloves garlic, chopped
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried parsley
  • 1 (16 ounce) package vegetarian meatballs (meatless)
  • 2 (28 ounce) jars spaghetti sauce
  • 2 teaspoons white sugar
  • 2 teaspoons vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 (15 ounce) containers part-skim ricotta cheese
  • ½ cup plain yogurt
  • ½ cup crumbled feta cheese
  • 2 (8 ounce) packages whole wheat lasagna noodles, dry
  • 2 (16 ounce) packages fresh mozzarella cheese, torn into pieces
  • 1 ¼ cups shredded Parmesan cheese

Information

  • Prep Time: 35 mins
  • Cook Time: 40 mins
  • Additional Time: 15 mins
  • Total Time: 1 hr 30 mins
  • Servings: 24
  • Yield: 2 9x13-inch lasagnas

  • Heat oil in a large skillet over medium heat. Add onion, bell peppers, garlic, basil, oregano, rosemary, and parsley; cook until soft, about 5 minutes. Add thawed meatballs and break up with a spoon; cook until browned and crumbly, 5 to 7 minutes. Add spaghetti sauce, sugar, vinegar, and Worcestershire sauce; cook until hot, about 5 minutes. Remove from heat.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix ricotta, yogurt, and feta together in a large bowl.
  • Ladle 3/4 cup spaghetti sauce mixture into the bottom of two 9x13-inch baking pans. Place 3 dry lasagna noodles over top, then spoon ricotta mixture over noodles, and top with mozzarella cheese and more sauce. Repeat layers once more: noodles, ricotta mixture, mozzarella, and sauce. Top with remaining mozzarella and sprinkle Parmesan over top.
  • Bake in the preheated oven until cheese is golden brown and sauce is bubbling, about 40 minutes. Watch so cheese does not burn and cover if needed. Remove from the oven and let cool for 15 minutes before cutting.
  • Nutrition

    366 cal.

    • Total Fat: 18g
    • Saturated Fat: 9g
    • Cholesterol: 48mg
    • Sodium: 586mg
    • Total Carbohydrate: 29g
    • Dietary Fiber: 4g
    • Total Sugars: 8g
    • Protein: 21g
    • Vitamin C: 6mg
    • Calcium: 422mg
    • Iron: 2mg
    • Potassium: 365mg