Meatball Lasagna

Ingredients

• 26 oz pasta sauce (any variety)
• 14.5 oz tomatoes diced italian with herbs, undrained canned
• 12 oz meatballs frozen italian-style thawed cut in half
• 1.5 cups bell pepper frozen thawed drained (from 1-lb bag)
• 15 oz ricotta cheese 
• 1  eggs beaten
• 2 tablespoons basil fresh chopped
• 8  lasagne pasta sheets uncooked
• 12 oz mozzarella cheese shredded
• 1 oz parmesan shredded

Equipment

• bowl
• oven
• baking pan
• aluminum foil
• glass baking pan

Directions

1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix pasta sauce and tomatoes. Reserve 1/2 cup tomato mixture. Stir meatballs and stir-fry vegetables into remaining tomato mixture.
2. In medium bowl, mix ricotta cheese, egg and basil.
3. Spoon reserved 1/2 cup tomato mixture over bottom of baking dish. Top with 4 noodles. Top with about half of the ricotta mixture and half of the meatball mixture.
4. Layer with remaining 4 noodles, remaining ricotta mixture, 1 cup mozzarella cheese and remaining meatball mixture.
5. Sprinkle with remaining 2 cups mozzarella cheese and the Parmesan cheese. Spray sheet of foil with cooking spray; cover baking dish with foil. Refrigerate 8 hours or overnight.
6. Heat oven to 350°F.
7. Bake covered lasagna 45 minutes. Uncover; bake 15 to 20 minutes longer or until bubbly, edges are golden brown and cheese is melted.
8. Let stand 10 minutes before cutting.