Veg-packed Meatball Lasagne Recipe

Preheat the oven to 375°F (190°C). Cook the lasagne sheets according to package instructions and set aside.

In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and sauté until softened.

Add the grated carrot, zucchini, red bell pepper, and mushrooms to the skillet. Cook for 5 minutes or until the vegetables are tender.

In a separate bowl, combine the ground beef, breadcrumbs, Parmesan cheese, parsley, egg, salt, and pepper. Mix well until all ingredients are evenly incorporated.

Roll the meat mixture into meatballs, about 1 inch in diameter. Place them in the skillet with the vegetables and cook until browned on all sides.

Pour the marinara sauce over the meatballs and vegetables, and stir gently to combine.

Spread a thin layer of the meatball and vegetable mixture in the bottom of a baking dish. Place 3 lasagne sheets on top, followed by another layer of the meatball mixture. Repeat this process until all the ingredients are used, finishing with a layer of lasagne sheets on top.

Sprinkle the shredded mozzarella cheese over the lasagne.

Cover the baking dish with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10 minutes or until the cheese is melted and bubbly.

Let the lasagne cool for a few minutes before serving. Enjoy!