Meatball Lasagna

I love this Lean and Green meal because it definitely fits into the comfort food category. You have the yummy seasoned meatballs, the ooey gooey cheese and the Italian diced tomatoes that all yell COMFORT! I decided to use cut up meatballs because those just seem to be the rave right now on Medifast :) I did bake the meatballs in the oven first so that I could cut them into fourths but you can put them in the microwave. I just prefer them from the oven because they get nice and brown. I did notice liquid seeping out of the lasagna, I think it was from the squash or the ricotta cheese. No worries! I just drained it out by tipping the dish to the side. Make sure the lasagna doesn't tip out with it :) I am definitely making this one again!

Meatball Lasagna

5 Butterball Italian Style Turkey Meatballs, cooked and sliced into fourths or 
2 1/2 Trader Joes Turkey Meatballs or 
2 1/2 Jennie-O Homestyle Turkey Meatballs (1/2 Lean)
1/4 cup part skim ricotta cheese (1/4 Lean)
1/4 cup 2% reduced fat Mozzarella Cheese (1/4 Lean)
1 cup yellow squash or zucchini, sliced lengthwise (2 Greens)
1/2 cup Great Value Italian diced tomatoes (1 Green)
1/4 tsp garlic salt (1 Condiment)
1/4 tsp dried basil (1/8 Condiment)
1 tbsp reduced fat grated parmesan cheese (1 Condiment)

Preheat oven to 350 degrees.
Layer zucchini or squash slices along the bottom of a medium sized casserole dish. Spread ricotta cheese over the squash. Sprinkle garlic salt and basil over the ricotta cheese and squash slices. Combine diced tomatoes with meatball pieces in a small bowl. Pour over ricotta cheese. Sprinkle mozzarella over meatballs and then top with grated parmesan cheese. Bake for 25 minutes or until cheese is melted. There will be some water or liquid from the squash or ricotta. This is normal. I just drain it from the casserole dish by tipping the dish slightly to the side while making sure the lasagna doesn't pour it as well :) Enjoy!

1 Serving with
1 Lean, 3 Greens, and 2 .16 Condiments

Powered by Blogger.