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1
To make the meatballs, preheat the oven to 375F.
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2
Mix the cheese, bread crumbs, garlic, red pepper flakes, and black pepper with your hands in a large bowl.
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3
Work in the eggs, and then mix in the beef.
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4
Pour the olive oil onto a rimmed baking sheet.
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5
Roll the meat mixture into 24 balls, transfer them to the baking sheet, and roll to coat in the olive oil.
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6
Bake for 20 minutes.
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7
Flip the meatballs over, and bake until just cooked through and golden brown, about 10 minutes.
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8
Remove from the oven.
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9
To make the lasagna, put the meatballs and marinara sauce in a large saucepan and bring to a simmer.
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10
Simmer, stirring occasionally, for 1 hour.
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11
Cool for 1 hour or overnight in the refrigerator.
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12
Bring a large pot of salted water to a boil over high heat.
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13
Add the olive oil and the lasagna noodles and cook according to the package instructions until al dente.
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14
Drain, rinse under cold water to stop the cooking process, and drain on a cotton dish towel.
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15
Preheat the oven to 350F.
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16
Lightly grease a 9x13-inch baking dish with oil.
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17
Spoon about 1 cup of the marinara sauce over the bottom.
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18
Arrange 4 lasagna noodles over the sauce, three lengthwise and one at the short end, so that the bottom of the baking dish is covered.
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19
Crumble one-third of the meatballs over the noodles.
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20
Dot with one-third of the ricotta.
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21
Scatter 1 1/2 cups of the mozzarella, 1 tablespoon of the Pecorino Romano, and 1 tablespoon of the chopped parsley on top.
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22
Repeat to make two more layers, alternating the side on which you place the single lasagna noodle.
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23
Top with the remaining noodles and 1 1/2 cups marinara sauce, making sure you cover all the noodles.
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24
Scatter 1 1/2 cups mozzarella and 1 tablespoon each Pecorino Romano and parsley on top.
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25
Cover with foil and bake for 20 minutes.
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26
Remove the foil, and bake until the cheese is browned, another 20 minutes.
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27
Let rest for 10 minutes before serving.
