The word lasagna in Italian refers to "leaves" and it's good to think of your pasta sheets that way, as leaves. You will need a bechamel sauce as a binder. After that the filling is up to you (although I would skip the meat balls). Bake at about 425F. As an FYI in Italy the pasta leaves are typically very thin---the last setting on your machine if making from scratch.

Here's a recipe for a basic lasagna that's great everytime.