Here was a super easy and delicious supper that didn't take a lot of time, if you remember to do it the night before! :) I have issues reading the recipe in advance and sometimes we have to make do with something else for supper because I didn't realize that something needed to be marinaded or it needed to sit overnight! Whoops!! I would try to blame it on pregnancy brain, but I have a tendency to do it a lot.... Trust me though, it was pretty good!
(recipe found at www.bettycrocker.com)
1 jar (26 ounces) tomato pasta sauce
1 can (14.5 ounces) diced tomatoes with italian herbs, undrained
1 box (12 ounces) frozen italian style meatballs, thawed, each cut in half
1 1/2 cups frozen bell pepper and onion stir fry (from 1 pound bag), thawed, drained
1 container (15 ounces) ricotta cheese
1 egg, beaten
2 tablespoons chopped fresh basil leaves
8 uncooked lasagna noodles
3 cups shredded mozzarella cheese
1/4 cup shredded parmesan cheese
Spray a 13x9" 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. In medium bowl, mix ricotta cheese, egg and basil. 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. Layer with remaining 4 noodles, remaining ricotta mixture, 1 cup mozzarella cheese and remaining meatball mixture. 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.
Heat oven to 350. Bake covered lasagna 45 minutes. Uncover; bake 15-20 minutes longer or until bubbly, edges are golden brown and cheese is melted. Let stand 10 minutes before cutting.