1.  Preheat the oven to 400 degrees. Line an oven safe baking dish with parchment paper.

2.  Prepare the pasta for the lasagna according to the manufacturer's instructions.

3.  Spoon a generous spoonful or 2 of the tomato sauce onto the parchment paper in the bottom of the baking dish. Spread the sauce around well to evenly coat the parchment paper at the bottom of the dish.

 

 

 

4.  Add the first layer of pasta to the baking dish, and then spoon a generous spoonful of ricotta over the pasta. Spread the ricotta thinly, yet evenly over the pasta, making sure to reach the corners so that the pasta does not dry out during baking.

5.  Spoon an even amount of the small meat balls over the ricotta. Make sure to distribute the meat balls evenly over the ricotta; then spoon a generous amount of the tomato sauce evenly over the meat balls and ricotta. Sprinkle the top of the tomato sauce with a small amount of the grated mozzarella.

6.  Repeat steps 4 and 5 until you have used at least 4 layers of pasta.

7.  Over the last layer of pasta, first spoon an even layer of tomato sauce over the top of the pasta to create a thin layer over the top of the pasta. Then, evenly distribute the rest of the meat balls over the sauce. Sprinkle the parmigiano over the top of the lasagna.

8.  Cover the baking dish with aluminum foil and place the dish in the bottom rack of the oven. Bake for 25 - 30 minutes.

9.  After 25 - 30 minutes, uncover the lasagna and bake another 10 minutes more to brown the cheese on top.

10.  When the lasagna is finished cooking, remove it from the oven and let it cool for approximately 10 minutes before serving. Serve with extra parmigiano.