Shortcut Meatball Lasagna

• 9 lasagna noodles, dried
• 7 12 ounces ricotta cheese (1/2 of a 15 oz container)
• 1 12 cups mozzarella cheese, shredded
• 14 cup parmesan cheese
• 16 ounces frozen italian style meatballs, thawed
• 1 (16 ounce) jar pasta sauce

1. Preheat oven to 375 degrees.
2. Cook lasagna noodles according to package directions.
3. Drain noodles; rinse with cold water.
4. Drain well; set aside.
5. In a small bowl, stir together ricotta, mozzarella cheese, & the parmesan cheese; set aside.
6. In a medium bowl, stir together meatballs and one-third (about 1 cup) of the pasta sauce; set aside.
7. To assemble: spread a small amount of the reserved sauce over bottom of a 2 quart square baking dish.
8. Layer 3 cooked noodles in the dish.
9. Spoon meatball mixture over noodles.
10. Layer 3 more noodles over meatballs.
11. Spread half of the remaining sauce over noodles.
12. Spoon ricotta mixture over sauce and spread evenly.
13. Top with remaining noodles & remaining sauce.
14. Cover dish with foil.
15. Bake for 35 minutes.
16. Remove foil & sprinkle remaining mozzarella over lasagna.
17. Bake, uncovered, about 10 minutes more or until cheese melts.
18. Let stand 15 minutes before serving.

lasagna noodles, ricotta cheese, mozzarella cheese, parmesan cheese, italian style meatballs, pasta sauce

Taken from www.food.com/recipe/shortcut-meatball-lasagna-350061 (may not work)