Italian Meatball Lasagna Roll-Ups
These luscious, cheesy roll-ups are a delightful twist on traditional lasagna, featuring layers of noodles, meatballs, and creamy sauce rolled into perfect pinwheels.
Servings: 4 servings
Equipment
- Baking Dish
- Mixing Bowl
- Pot
Ingredients
Ingredients
- 12 pieces Lasagna noodles Cooked
- 1 lb Ground beef or Italian sausage
- 1 cup Breadcrumbs
- 15 oz Ricotta cheese
- 2 cups Marinara sauce
- 2 cups Shredded mozzarella cheese
- 1/2 cup Grated Parmesan cheese
- 1 piece Egg
- 2 cloves Garlic Minced
- Salt To taste
- Pepper To taste
- Fresh basil For garnish (optional)
Instructions
- Cook the lasagna noodles according to package instructions until al dente. Drain and set aside to cool.
- In a large bowl, mix together the ground beef or sausage, breadcrumbs, ricotta cheese, half of the mozzarella, egg, minced garlic, salt, and pepper.
- Lay a noodle flat on a clean surface. Spread a generous amount of the meat mixture over the noodle, then carefully roll it up from one end to the other. Repeat with remaining noodles and filling.
- Preheat your oven to 375°F (190°C). Spread a layer of marinara sauce on the bottom of a baking dish. Place the rolled-up noodles seam side down in the dish.
- Spoon the rest of the marinara on top and cover with the remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake an additional 10-15 minutes until the cheese is golden and bubbly.
- Allow to cool slightly before garnishing with fresh basil. Enjoy your delicious Italian Meatball Lasagna Roll-Ups!
Notes
To store leftovers, let them cool completely before refrigerating for up to 3 days. You can also freeze them before baking for up to 2 months.