Total Time：1h 15m
9 Oven Ready Lasagna Noodles (about 1/2 package)
30 frozen fully cooked meatballs
1 (8-ounce) package shredded mozzarella cheese, divided
1-1/2 cups shredded Parmesan cheese, divided
2 eggs, slightly beaten
2 (15-ounce) containers ricotta cheese
1 (47-ounce) or 2 (24-ounce) jars pasta sauce, divided
Heat oven to 375 degrees F. Place meatballs in microwave-safe dish. Microwave on high 4 minutes until thawed.
Meanwhile, combine 1-1/2 cups mozzarella cheese, 1 cup Parmesan cheese, eggs and ricotta in large bowl.
Spread 1-1/2 cups sauce in bottom of 13x9-inch baking dish. Top with 3 lasagna noodles and half of ricotta mixture. Arrange meatballs in single layer; top with 1 cup sauce. Top with 3 more noodles, the rest of the ricotta, 1 cup sauce, noodles and remaining sauce. Cover with foil.
Bake 50 minutes until lasagna is fork tender. Remove foil; top with remaining cheeses. Bake 10 to 15 minutes longer. Let stand 10 minutes before cutting and serving.
Tip: Use your favorite frozen fully cooked meatballs: beef, pork, turkey or Italian. If you don’t have frozen meatballs, substitute fully cooked chicken sausages or beef kielbasa, cut into coins.