This Meatball Lasagna is rich and cozy. Layers of no-boil noodles, smooth marinara, creamy ricotta, and sliced meatballs bake into a restaurant-quality dish kids and adults love. It’s perfect for entertaining or meal prep and can be assembled ahead and baked when you’re ready.

This is my family’s Meatball Lasagna—the one we ate for Christmas, communions, and every big gathering. My mom and grandmother made the meatballs and sauce from scratch, and I learned by watching them layer it with care. My version keeps the spirit of that recipe, but I use my own Baked Ricotta Meatball recipe so the meat stays tender all the way through the bake.

This is a cozy, crowd-pleaser. If you’re looking for another homemade pasta option, try my very easy, handmade Ricotta & Spinach Gnocchi—it’s another family favorite. You can also browse more ideas in my pasta recipes.

Tall slice of homemade meatball lasagna layered with ricotta and sauce, served on a bed of marinara and topped with fresh basil.

Table of Contents

Why You’ll Love This Recipe

Comforting and hearty. Sliced meatballs are tucked into every layer with the cheeses and sauce, making each slice a substantial main course.
Simple method. No-boil noodles, no soaking, just straightforward layering.
Make-ahead friendly. Assemble ahead of time and bake when ready.
Great for a crowd. One 9×13 pan feeds 8 generous (or 10 standard) servings.

What Is Meatball Lasagna?

Lasagna with meatballs is an Italian-American take on classic lasagna: marinara, ricotta, and sliced meatballs instead of a ground-meat ragù. You get classic lasagna structure with a heartier “Sunday sauce” feel.

Pro Tip: Use smooth marinara (not chunky) so the no-boil noodles hydrate evenly and the layers set cleanly.

Ingredients

Cooked meatballs — tender, seasoned slices that enrich the sauce, add a hearty bite in every layer, and hold their shape for neat slices
Smooth marinara (not chunky) — spreads evenly and hydrates no-boil noodles
No-boil lasagna noodles — easy assembly; no soaking or extra water
Whole-milk ricotta — creamy, mild base for the cheese layers
Parmesan cheese — nutty flavor that adds body to the ricotta mixture
Pecorino Romano — mixed into the ricotta with Parmesan for salty depth, plus a final sprinkle on top
Kosher salt & black pepper — simple seasoning for the ricotta mixture
Low-moisture mozzarella — melts golden and gives that stretchy top
Fresh basil (optional) — bright finish after baking

How to Make Meatball Lasagna

Heat oven to 375°F.
Make the ricotta mixture: In a bowl, mix ricotta, Parmesan, 1/2 cup Pecorino Romano, salt, and pepper until smooth.
Base layer: Spread sauce over the entire bottom of the pan; lay noodles in a single, non-overlapping layer.

Baked ricotta meatballs sliced on a plate with ricotta and Parmesan, ready to layer into homemade meatball lasagna.

First layer of meatball lasagna with smooth marinara and dollops of ricotta in a baking dish, with no-boil lasagna noodles and grated cheese ready to add.

Middle-layer pattern: Spread ricotta in a thin, even coat edge-to-edge; arrange meatball slices in a snug single layer; sprinkle a light layer of mozzarella; spread sauce to fully cover the cheese (full sauce coverage hydrates the no-boil noodles—do not soak); lay the next noodles. Repeat this pattern two more times (for three pasta layers total).

First layer of homemade meatball lasagna in a baking dish with marinara, ricotta, and sliced meatballs, with no-boil lasagna noodles ready to layer.

Layer of homemade meatball lasagna in a white baking dish, with ricotta, marinara, and shredded cheese ready to bake.

Top layer: Spread a generous layer of sauce; top with the remaining mozzarella and 1/4 cup Pecorino.

Unbaked homemade meatball lasagna in a white baking dish, topped with shredded mozzarella and ready to bake with fresh basil nearby.

Cover for the first bake without sticking: Place parchment directly on the surface of the lasagna; cover tightly with foil over the parchment and crimp it taut to the pan so steam is trapped. (No parchment? Lightly oil the foil and keep it taut so it does not touch the cheese.)
Bake covered for 45–55 minutes, until bubbling at the edges and the noodles are tender in the center.
Uncover and bake 15–20 minutes more until the top is golden and the center is hot; broil 1–2 minutes for extra color, if desired.
Rest 25–30 minutes before slicing so the layers set.
Serve: garnish with fresh basil; add warm marinara under and/or over the slice only if desired.

Homemade meatball lasagna baked in a pan with a slice served on marinara sauce and a wedge of Parmesan cheese on the side.

Substitutions & Variations (keep it classic)

Meatballs: My homemade baked ricotta meatballs give the best texture. Store-bought will work in a pinch—choose smaller, tender ones and slice as directed.
Noodles: No-boil is my pick. If using fresh homemade pasta sheets, blanch briefly in salted water 30–45 seconds, drain well on towels, then layer as written. Very thin fresh sheets can sometimes skip blanching if your sauce is generous and smooth.
Cheese tweaks (small changes): For a twist, swap a portion of the mozzarella with fontina or provolone (avoid fresh mozzarella—it’s too wet).
Optional add-ins: A thin layer of sautéed spinach (well-squeezed dry) above the ricotta is classic and keeps moisture balanced. Skip watery veggies unless fully cooked and drained.

Expert Tips

Make meatball prep easy: Mix and shape the meatballs the day before, refrigerate, then bake the day you assemble. Slice 1/2-inch-thick.
Smooth sauce matters: “Not chunky” spreads evenly and prevents dry corners. Full, edge-to-edge coverage and hydrates the noodles, so no soaking is needed.
Tight cover first, then brown: Steam cooks the noodles; uncover to get that golden top.

Slice of homemade meatball lasagna served on a bed of marinara sauce, garnished with fresh basil on a white plate.

Storage and Freezing

Cool completely and refrigerate up to 4 days. Reheat covered at 350°F until hot; uncover briefly to re-brown.

Make-ahead (unbaked): Assemble, cover tightly, and refrigerate up to 24 hours. Before baking, take the chill off—set on the counter while the oven preheats (about 20–30 minutes)—then bake as written.

Freeze now, bake later (unbaked): Assemble in a metal or foil pan, wrap well, and freeze up to 2 months. You can bake from frozen at 375°F, covered, until the center is hot (165°F), then uncover to brown. If using glass or ceramic, thaw overnight in the fridge before baking to avoid thermal shock.

Freeze baked: Freeze a whole baked pan or slices for up to 2 months. Thaw overnight; reheat covered at 350°F until hot, then uncover to re-brown if you like.