To assemble the lasagna:
If using the fresh pasta sheets
, fill a baking pan large enough to accommodate the pasta sheets with boiling water. Fill a second large pan with cold water. Immerse one pasta sheet at a time into the boiling water for 45 seconds. Remove the pasta sheet with the handle of a wooden spoon and immerse the pasta sheet immediately in cold water for 45 seconds. Remove the pasta from the cold water, shake off the excess water, and stack between layers of plastic wrap. If you are using the dry noodles
, prepare according to package directions, drain
, and rinse in cold water. Stack the pasta between layers of plastic wrap
Preheat the oven to 375 degrees F. Coat a 9-by-13-inch baking dish with cooking spray
Cover a baking sheet with aluminum foil, shiny-side up, and coat with cooking spray.
Spread 3 cups of the prepared tomato sauce
over the bottom of the prepared baking dish
. Place a layer of the cooked pasta on top. Spread 2 1/2-cups of the ricotta-pesto mixture over the pasta and top with 6 slices provolone cheese, overlapping them.
Place another layer of pasta on top of the provolone. Spread 2 1/2-cups of the tomato sauce on top of pasta. Set the meatballs in one layer into the sauce. Sprinkle with 1/2-cup Parmesan cheese.
Place another layer of pasta on top of the meatball layer. Spread 3-cups of the ricotta-pesto mixture on top of pasta. Sprinkle 1/2-cup Parmesan on top.
Place the last layer of pasta over the ricotta-pesto layer. Spread 3-cups tomato sauce over the top and sprinkle with remaining 1/2-cup Parmesan. Place the remaining 6 slices provolone cheese
over the Parmesan, overlapping the slices.