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Meatball Lasagna

Yield: 12 portions 1x
Prep: 45 minutes (excluding time to prep meatballs and sauce)Cook: 55 minutesTotal: 1 hour 40 minutes


3 cups Italian Tomato Sauce, plus more for serving, see our recipe here

18 Italian-Style Meatballs (see our recipe here), each sliced into 5 or 6 slices

18 lasagna noodles (a one-pound box has 18 pieces)

16 ounce container of whole milk ricotta cheese

1/2 cup Parmesan cheese, grated

1/4 cup fresh Italian flat leaf parsley, chopped fine

1 whole egg

1/2 teaspoon kosher salt

1/2 teaspoon freshly grated black pepper

Few grinds fresh nutmeg

2 cups mozzarella cheese, divided

10 slices deli provolone cheese


Heat sauce and hold for assembly.

Heat meatballs and slice then hold for assembly.

In a very large wide pot, heat water and once boiling, salt the water then add one lasagna strip at a time so that they don’t stick. Cook for one minute short of what it says on the box. My box said to cook for eight minutes and I cooked for seven.

Have a strainer standing by and gently lift each piece out with tongs and into the strainer, being careful not to break any. Rinse with cold running water and lay out on a sheet tray with the pieces not touching. I layered with plastic wrap until I was ready to use them.

In a medium bowl, mix ricotta cheese, Parmesan cheese, parsley, egg, salt, pepper, nutmeg and ½ cup of the mozzarella cheese.

Preheat oven to 375 degrees F.

To assemble, in a 9×13-inch or larger* casserole dish place one cup of sauce on the bottom.

Lay four lasagna noodles the long way, overlapping each.

Lay half of the sliced meatballs across the noodles, overlapping if needed to fit. Cover with ½ cup of sauce.

Lay five slices of provolone over the meatballs, cutting one piece in half to fit.

Top with another layer of noodles, then cover with all of the ricotta mixture.

Place another layer of noodles over the ricotta and top with the remaining meatballs and another ½ cup of sauce.

Place the remaining provolone over the meatballs and top with a final layer of noodles.

Cover the top with one cup of sauce then sprinkle the remaining shredded mozzarella over the top.

Cover with parchment and foil and bake for 45 minutes. (You may need a sheet of foil on the rack below to catch drips.)

Uncover and bake for five more minutes. If desired, place under broiler for a few minutes to brown.

Let sit ten minutes then cut 4×3 (thirds across the short edge of the pan and quarters across the long edge) to yield 12 portions. Serve with additional sauce.

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Some newer casserole dishes are slightly larger in dimension than the standard 9×13-inch. It is OK if your dish is slightly larger, just make sure it is not smaller.

© Author: A Family Feast
Cuisine: Italian Method: baked