Meatball Roll Ups (Print Format)
Lasagna noodles filled with seasoned meatballs and ricotta cheese, rolled up and baked in marinara sauce with melted mozzarella.
# Ingredients:
→ Pasta and base
01 -
12 lasagna noodles, cooked according to package directions
02 -
1 tablespoon olive oil
→ Meatball mixture
03 -
1 pound ground beef or Italian sausage
04 -
½ cup breadcrumbs
05 -
¼ cup Parmesan cheese, freshly grated
06 -
1 large egg, beaten
07 -
2 cloves garlic, minced
08 -
1 teaspoon Italian seasoning
09 -
½ teaspoon salt
10 -
¼ teaspoon black pepper
→ Assembly and toppings
11 -
2 cups marinara sauce, divided
12 -
½ cup ricotta cheese
13 -
1½ cups mozzarella cheese, shredded
# Steps:
01 -
Preheat your oven to 375°F and get ready for some seriously delicious Italian comfort food! Make sure your lasagna noodles are cooked and cooled enough to handle.
02 -
In a large bowl, combine your ground beef or Italian sausage with breadcrumbs, grated Parmesan, beaten egg, minced garlic, Italian seasoning, salt, and black pepper. Mix everything together with your hands until just combined - don't overwork it or the meatballs will be tough.
03 -
Shape the mixture into small meatballs, about 1-inch in diameter. Heat olive oil in a large skillet over medium heat and cook the meatballs, turning occasionally, until they're beautifully browned all over and cooked through. Set them aside to cool slightly.
04 -
Lay your cooked lasagna noodles flat on a clean surface. Spread a thin layer of ricotta cheese along each noodle, then place 2-3 meatballs on top. Carefully roll up each noodle, encasing those delicious meatballs inside.
05 -
Pour 1 cup of marinara sauce into a greased 9x13-inch baking dish and spread it evenly. Arrange your lasagna roll-ups seam-side down in the dish so they stay nice and tight.
06 -
Spoon the remaining marinara sauce over the roll-ups, then sprinkle generously with shredded mozzarella cheese. Cover with aluminum foil and bake for 25 minutes, then remove the foil and bake for another 10 minutes until the cheese is golden and bubbly.
07 -
Let the roll-ups cool for about 5 minutes before serving - this helps them hold their shape and prevents any cheese-related burns! Serve these beautiful, individual portions while they're still hot and melty.
# Tips:
01 -
These roll-ups are like individual lasagnas - all the flavors you love but in a fun, portion-controlled package that's perfect for serving!
02 -
To save time, you can absolutely use store-bought frozen meatballs - just thaw and use them in place of the homemade ones.
03 -
For a vegetarian version, skip the meatballs and fill with a mixture of sautéed vegetables like mushrooms, spinach, and bell peppers with extra cheese.
04 -
These can be assembled ahead of time and refrigerated for up to 24 hours before baking - just add a few extra minutes to the cooking time.
05 -
Make sure not to overcook the lasagna noodles initially - they should be al dente since they'll continue cooking in the oven.