Roasted Veggie and Meatball Lasagna

This “pasta” dish is packed with roasted broccoli and cauliflower over a layer of zucchini noodles with Italian meatballs and a ricotta cheese filling mixed throughout. If you are trying to eat more vegetables then this is the dinner for you.

Ingredients:

1 head broccoli cut into bite size florets

1 head cauliflower cut into bite size florets

1 zucchini spiralized into noodles

1 teaspoon garlic powder

30 ounces Marinara sauce

1/2 bag Italian meatballs

4 cups Italian cheese blend

16 ounces part skim ricotta cheese

1 tablespoon Basil paste or fresh basil

1/4 cup grated Parmesan cheese

Directions:

1. Line a baking sheet with aluminum foil. Preheat oven to 425 degrees.
2. Arrange broccoli and cauliflower in a single layer.
3. Spray broccoli and cauliflower with olive oil spray and sprinkle with garlic powder.
4. Roast for 20-25 minutes.
5. Mix ricotta, 1 cup Italian cheese, and basil in a medium bowl.
6. Spread a layer of marinara sauce in the base of a 9×13 dish.
7. Arrange zucchini noodles in the sauce.
8. Sprinkle meatballs around the dish.
9. Place dollops of ricotta around the meatballs.
10. Pour the roasted broccoli and cauliflower over the meatballs and ricotta.
11. Pour the remaining sauce over the vegetables.
12. Sprinkle shredded cheese over the entire dish.
13. Spray a sheet of aluminum foil with olive oil spray. Cover tightly.
14. If baking immediately bake for 30 minutes covered and 15 minutes uncovered. If prepping ahead and refrigerating bake for 45 minutes covered and 15 minutes uncovered.
15. Let rest for 5 minutes before serving.
16. Enjoy!