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1
Set oven to 350F.
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2
Grease a 13 x 9-inch baking dish (or a similar size pan with high sides).
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3
In a large bowl combine all filling ingredients until well blended (you may add in some salt to taste if desired, I use about 1/2 teaspoon seasoned salt).
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4
Spread about 1 to 1-1/4 cups pasta sauce in the bottom of the baking dish.
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5
Layer 4 cooked noodles lengthwise in the dish over the sauce.
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6
Place the tiny cooked meatballs over the sauce.
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7
Spoon about 3 cups pasta sauce over the meatballs, then sprinkle with about 1 cup mozzarella cheese (can use more cheese if desired).
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8
Arrange another 4 noodles over the top of the mozzarella cheese, then using your hands push the noodles down slightly .
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9
Spread the ricotta mixture over the noodles.
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10
Top with another 4 noodles, then remaining pasta sauce (make certain to cover the noodles completely with the sauce).
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11
Place the dish on a baking sheet to catch any spills (your pan will be VERY full).
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12
Bake covered for about 1 hour, or until hot and bubbly (the lasagna will be completely cooked when a knife inserted into the middle comes out very hot).
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13
Top with 1 cup mozzarella cheese (or more) then about 1/3 cup Parmesan cheese.
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14
Return to oven and bake uncovered for another 5 minutes or just to melt the cheese.
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15
Allow to stand for 15 or more minutes before slicing.
