Kittencal's Meatball Lasagna

Ingredients

• 12 lasagna noodles, cooked (boil a few more in case of breakage)
• 2 (28 ounce) jars classico pasta sauce (or use your own favorite pasta sauce)
• 35-40 tiny cooked meatballs (about 3/4-inch round, or use as many as desired)
• 2 cups grated mozzarella cheese (or to taste)
• 1/3 cup grated parmesan cheese

FILLING

• 1 (8 ounce) container ricotta cheese
• 1 (8 ounce) container philadelphia chive & onion cream cheese (250 gram package)
• 1 egg, slightly beaten
• 1/2 teaspoon dried Italian seasoning (rubbed between fingers to release flavor)
• 1 teaspoon garlic powder
• 1/2 teaspoon fresh ground black pepper
• 1 1/2 cups grated mozzarella cheese
• 1/2 cup grated parmesan cheese

Directions

1. 1

   Set oven to 350°F.

2. 2

   Grease a 13 x 9-inch baking dish (or a similar size pan with high sides).

3. 3

   In a large bowl combine all filling ingredients until well blended (you may add in some salt to taste if desired, I use about 1/2 teaspoon seasoned salt).

4. 4

   Spread about 1 to 1-1/4 cups pasta sauce in the bottom of the baking dish.

5. 5

   Layer 4 cooked noodles lengthwise in the dish over the sauce.

6. 6

   Place the tiny cooked meatballs over the sauce.

7. 7

   Spoon about 3 cups pasta sauce over the meatballs, then sprinkle with about 1 cup mozzarella cheese (can use more cheese if desired).

8. 8

   Arrange another 4 noodles over the top of the mozzarella cheese, then using your hands push the noodles down slightly .

9. 9

   Spread the ricotta mixture over the noodles.

10. 10

    Top with another 4 noodles, then remaining pasta sauce (make certain to cover the noodles completely with the sauce).

11. 11

    Place the dish on a baking sheet to catch any spills (your pan will be VERY full).

12. 12

    Bake covered for about 1 hour, or until hot and bubbly (the lasagna will be completely cooked when a knife inserted into the middle comes out very hot).

13. 13

    Top with 1 cup mozzarella cheese (or more) then about 1/3 cup Parmesan cheese.

14. 14

    Return to oven and bake uncovered for another 5 minutes or just to melt the cheese.

15. 15

    Allow to stand for 15 or more minutes before slicing.