Meatball Lasagna
A cozy meatball lasagna made with no-boil noodles, marinara(not chunky), and a creamy ricotta blend. Built for an 8×13 pan, it bakes up moist, sliceable, and golden.
Equipment
- 8×13-inch baking dish
Ingredients
- 2 pounds cooked meatballs sliced 1/2-inch thick
- 8 to 9 cups smooth marinara (not chunky)
- 16 ounces no-boil lasagna noodles for 3 pasta layers
- 32 ounces whole-milk ricotta
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated Pecorino Romano plus 1/4 cup for the top
- 1 teaspoon kosher salt adjust to taste
- 1/2 teaspoon black pepper
- 16 ounces low-moisture whole-milk mozzarella shredded (about 4 cups), divided
- Fresh basil for serving (optional)
Instructions
- 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.
- 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).
- Top layer: Spread a generous layer of sauce; top with the remaining mozzarella and 1/4 cup Pecorino.
- 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.
Notes
- Make-Ahead (meatballs): Best quality—shape up to 1 day ahead, refrigerate tightly covered, then bake day-of; cool 10–15 minutes and slice 1/2-inch thick. Also works—bake 1 day ahead, store submerged in marinara, slice cold before layering (plan a little extra sauce). For longer than 24 hours, freeze cooked meatballs in sauce (up to 2 months), thaw overnight, then slice.
- Make-Ahead (lasagna, unbaked): Assemble completely, cover tightly (plastic wrap + foil or a tight lid), and refrigerate up to 24 hours. Bake cold from the fridge at 375°F; add 5–10 minutes to the covered time.
- Freeze Now, Bake Later (unbaked): Assemble; wrap well (plastic + foil). Freeze up to 2 months. Bake from frozen at 375°F covered 70–90 minutes (until the center is hot, ~165°F), then uncover 15–20 minutes to brown. Or thaw overnight and bake as written.
- Expert tip – sauce texture: Use smooth marinara (not chunky). If your sauce is chunky, pulse-blend briefly or cut with passata so it spreads evenly and hydrates the noodles.
- Storage & Reheating (baked): Cool completely. Refrigerate, covered, up to 4 days. Reheat covered at 350°F until hot; uncover briefly to re-brown. Freeze whole or in slices up to 2 months; thaw overnight for best texture and reheat covered. Optional: serve with a little warm marinara.
Nutrition
Serving: 1servingCalories: 976kcalCarbohydrates: 61gProtein: 59gFat: 56gSaturated Fat: 28gPolyunsaturated Fat: 3gMonounsaturated Fat: 20gCholesterol: 220mgSodium: 2287mgPotassium: 1363mgFiber: 6gSugar: 11gVitamin A: 2031IUVitamin C: 18mgCalcium: 712mgIron: 4mg
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