4 no-boil lasagna sheets
1 1/3 c shredded mozzarella
1/2 c grated parmesan
12 meatballs (prepared or frozen/thawed/heated) and cut in half (I used frozen turkey Italian meatballs)
Jar of favorite sauce or sauce recipe below (Perfect for sneaking in extra veggies)
1/3 c grated onion
1/3 c grated carrot
1 Tbls minced garlic
1 Tbls tomato paste
1/2 tsp red pepper flakes
1 can crushed tomatoes (15 oz)
3 Tbls chopped fresh basil
Preheat oven to 400 degrees. Coat loaf pan with nonstick spray. To make sauce: sweat onion, carrot, garlic, tomato paste and pepper flakes in the same skillet over medium heat until soft, about 3-5 minutes. Stir in tomatoes and basil; cook until slightly thickened, 3-5 minutes. Season sauce with salt and pepper. Cover bottom of prepared pan with 1/4 cup of sauce.
Layer a lasagna sheet, 1/4 cup sauce, a third of the meatballs, 1/3 cup mozzarella, and 2 Tbls Parmesan. Repeat layering two more times. Top final lasagna sheet with 1/4 cup sauce, and the remaining cheeses.
Bake lasagna loaf until cheese is golden brown and bubbly, 25-30 minutes; let cool 10 minutes before serving.