Meatball Lasagna Roll-Ups (Print-Friendly Version)
Lasagna noodles rolled around juicy meatballs, marinara, and cheese—comforting, hearty, and full of classic Italian flavor.
# What You’ll Need to Make This:
→ Lasagna Noodles
01 -
12 cooked lasagna noodles
→ Meatball Mixture
02 -
450 g ground beef or Italian sausage
03 -
60 g breadcrumbs
04 -
25 g grated Parmesan cheese
05 -
1 egg, beaten
06 -
2 cloves garlic, minced
07 -
1 teaspoon Italian seasoning
08 -
0.5 teaspoon salt
09 -
0.25 teaspoon ground black pepper
→ Cheeses & Sauces
10 -
120 g ricotta cheese
11 -
170 g shredded mozzarella cheese
12 -
480 ml marinara sauce
→ Cooking Oils
13 -
1 tablespoon olive oil
# How to Prepare:
01 -
Preheat oven to 190°C. Grease a large baking dish with olive oil or nonstick spray.
02 -
In a large mixing bowl, combine ground beef or Italian sausage, breadcrumbs, grated Parmesan, beaten egg, minced garlic, Italian seasoning, salt, and black pepper. Mix until evenly blended.
03 -
Shape the mixture into small, uniform meatballs. Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, cooking through, for about 8–10 minutes. Transfer to a plate and set aside.
04 -
Lay each cooked lasagna noodle flat on a clean surface. Spread a thin layer of ricotta cheese along each noodle. Place 2 to 3 cooked meatballs along one end, then roll up tightly.
05 -
Pour 240 ml marinara sauce into the prepared baking dish. Arrange the roll-ups seam-side down in a single layer.
06 -
Spoon the remaining marinara sauce over the roll-ups and sprinkle evenly with shredded mozzarella cheese.
07 -
Cover the dish tightly with aluminum foil. Bake for 25 minutes, then uncover and continue baking for an additional 10 minutes until cheese is golden and bubbling.
08 -
Allow the roll-ups to cool for several minutes before serving.
# Extra Tips:
01 -
Vegetarian adaptation is possible by replacing meatballs with a sautéed mix of vegetables and cheese.
02 -
Store-bought meatballs can be used to speed up preparation.