Meatball Lasagna

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Ingredients

• 1 jar marinara sauce (24–25 oz)
• 1 1/4 cups water
• 8–10 oven-ready lasagna noodles, broken into pieces
• 1 cup whole milk ricotta
• 2 cups shredded whole milk mozzarella, divided
• 20–25 frozen fully cooked meatballs (1/2 oz size)
• 1 cup frozen chopped spinach
• 1 tsp Italian seasoning
• 1/2 tsp garlic powder
• Pinch of salt

Instructions

1. Mix Base: In a 9x13-inch baking dish, mix together the marinara sauce, water, ricotta, Italian seasoning, garlic powder, and a pinch of salt.
2. Combine Ingredients: Add the broken lasagna noodles, frozen meatballs, frozen spinach, and 1 cup shredded mozzarella (half). Stir everything together and press the noodles down into the sauce so they are fully submerged.
3. Top & Cover: Top evenly with the remaining 1 cup mozzarella cheese and cover tightly with foil.
4. Bake: Bake at 375°F (190°C) covered for 45–50 minutes, then remove the foil and bake uncovered for another 10–15 minutes until bubbly and the cheese is browned.
5. Rest & Serve: Let rest for 10 minutes before scooping and serving.