A tasty 4-cheese lasagna made with meatless meatballs. You cannot tell the difference from real meat! You serve a great portion of protein. Don't tell and they won't know! Makes two 9x13-inch pans, it's easy! Can be frozen.


Recipe Summary

35 mins
40 mins
15 mins
1 hr 30 mins
2 9x13-inch lasagnas


Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

Cook's Notes:

I use organic ingredients whenever possible.

You can use grapeseed oil in place of olive oil and sour cream in place of yogurt, if desired.

Nutrition Facts

366 calories; protein 21.1g; carbohydrates 29.2g; fat 18.3g; cholesterol 48.2mg; sodium 586.4mg. Full Nutrition