I saw a version of this on Weight Watchers and thought it looked intriguing and delicious. One of the lasagna layers is just a straight layer of meatballs. Justin thought it was genius. It actually seemed a lot easier than regular lasagna because there’s only 1 layer of each of everything instead of layering the same thing over and over and over. This was so delicious and the perfect twist on a classic.
12 lasagna noodles
2 cups mozzarella cheese
1 (15oz) container ricotta cheese
1/2 cup parmesan cheese
2 t Italian seasoning
2 cups favorite pasta sauce ( I use Aunties Spaghetti Sauce, here)
24 meatballs (I use my turkey meatballs found here, but frozen is fine)
Cook lasagna noodles according to package directions and then lay flat on wax paper until ready to use.
For the filling, mix ricotta cheese, parmesan cheese and Italian seasoning.
To assemble, spread 1/2 cup pasta sauce in the bottom of a 9×13 baking dish. On top place a layer of lasagna noodles. Then arrange a single layer of meatballs over top of noodles. Pour more sauce over top of the meatballs. Then layer with another layer of noodles. Then spread the ricotta cheese mixture over top, then some more sauce and then about 1/2 cup of mozzarella cheese. Then another layer of noodles. Finish it off with the rest of the sauce and the rest of the mozzarella cheese. Bake at 350 degrees until bubbly and browned, about 40 minutes. Let stand for about 10 minutes before serving. Enjoy!