Growing up, Meatball Lasagna was always reserved for special occasions, holiday times, and parties. Often it was served as a side dish along with a roast of some sort, a turkey, or a ham, but just as many times, all on it’s own.
I find that results are best if you use the dried or fresh noodles, not the no-boil type, layering as you go with a light homemade marinara sauce, ricotta cheese mixture, shredded, or fresh mozzarella, the mini meatballs, and more Romano cheese. Who can resist oozing cheese and dripping sauce and a bite of a tiny meatball? A definite crowd pleaser!!
Here I made two different kinds, a meat mixture of ground round, chopped spinach, and grated Romano cheese, and your standard ricotta cheese mixture.