1/4 cup diced onion
1/8 cup finely diced celery
2 cloves garlic, pressed or diced
2-3 tablespoons of olive oil
15 oz can of diced tomatoes with Italian seasonings (or can of diced tomatoes and Italian seasonings added)
15 oz Tomato Sauce
4 oz water
6 oven-ready lasagna noodles, broken in 4-6 pieces each
15 precooked meatballs, broken or cut into small pieces
1 cup ricotta cheese
1 cup shredded mozzarella or Italian cheeses
Shredded Parmesan cheese to taste
Heat dutch oven over medium heat. Add olive oil, onions and celery and cook for 6-8 minutes. Add garlic and cook until brown. Add tomatoes (including liquid in can), tomato sauce, water, broken lasagna noodles, and meatballs to dutch oven. Lower heat to simmer and cover. Cook 30 minutes, stirring occasionally.
Check pasta after 30 minutes. If done proceed, if not add more work and cook to al dente.
Spread ricotta cheese over top of lasagna mixture. DO NOT STIR. Add shredded cheese on top of ricotta. Grated Parmesan on top of shredded cheese. Cover and cook for 10-15 more minutes until cheese is melted.