Whole-wheat noodles, low-fat cheeses and light pasta sauce make this beef and pasta casserole healthy but still deliciously satisfying.

Diabetic Living Magazine
Source: Diabetic Living Magazine




Instructions Checklist
  • To prepare meatballs: Preheat oven to 350 degrees F. Line a large baking pan with foil.

  • In a large bowl, combine roasted red peppers, breadcrumbs, egg, tomato sauce, basil, parsley, salt and pepper. Add ground beef; mix well. Shape meat mixture into 24 meatballs. Place the meatballs in the prepared pan. Bake until an instant-read thermometer inserted in the center of a meatball registers 160 degrees F, about 20 minutes.

  • To prepare lasagna: Increase oven temperature to 425 degrees F. Line a large baking sheet with foil. Place pepper quarters, cut-sides down, on the prepared baking sheet. Roast, uncovered, about 20 minutes or until pepper quarters are charred. Wrap in the foil; let stand for 20 minutes. Using a small sharp knife, peel skins from pepper quarters. Set aside. Reduce oven temperature to 375 degrees F.

  • Meanwhile, cook lasagna noodles according to package directions. Drain noodles; rinse with cold water. Drain well; set aside. For filling, in a small bowl, stir together 1 cup mozzarella cheese, ricotta and goat cheese (or Parmesan); set aside.

  • To assemble, spread 1/2 cup of the pasta sauce in the bottom of a 2-quart rectangular baking dish. Layer two of the cooked noodles in the dish. Arrange the meatballs in a single layer on top of the noodles. Add two more of the cooked noodles. Top with the ricotta mixture, spreading evenly. Arrange the pepper pieces over the ricotta mixture. Top with the remaining cooked noodles. Spread the remaining pasta sauce over the noodles.

  • Bake, covered, for 50 minutes. Uncover and sprinkle with the remaining 1/2 cup mozzarella. Bake, uncovered, until heated through, 5 to 10 minutes more. Let stand for 15 minutes before serving. If desired, garnish with fresh herbs.


To make ahead: Prepare meatballs (Steps 1 & 2). Cool, then refrigerate in an airtight container for up to 3 days or freeze for up to 3 months.

Nutrition Facts

263 calories; protein 22.9g 46% DV; carbohydrates 22.5g 7% DV; exchange other carbs 1.5; dietary fiber 2.5g 10% DV; sugars 5.9g; fat 7.9g 12% DV; saturated fat 4.5g 23% DV; cholesterol 54.5mg 18% DV; vitamin a iu 789.5IU 16% DV; vitamin c 65.8mg 110% DV; folate 76.9mcg 19% DV; calcium 197.5mg 20% DV; iron 3mg 17% DV; magnesium 34.7mg 12% DV; potassium 375.8mg 11% DV; sodium 467.7mg 19% DV.

Reviews (1)

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  • 5 star values: 1
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Rating: 5 stars
We didn't add the roasted red pepper but everything else was the same. This is delicious and we've made it twice now. Definitely recommend this recipe. Read More