🍝 Italian Meatball Lasagna Roll-Ups
Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hour
Servings: 6 (2 roll-ups per person)
🧾 Ingredients:
For the Meatballs:
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1 lb ground beef (or Italian sausage for extra flavor)
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½ cup breadcrumbs (or panko)
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¼ cup grated Parmesan cheese
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1 egg, beaten
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2 cloves garlic, minced
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1 tsp Italian seasoning
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½ tsp salt
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¼ tsp black pepper
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2 tbsp fresh parsley, chopped
For the Filling & Assembly:
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12 lasagna noodles, cooked al dente
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1½ cups ricotta cheese
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1 cup shredded mozzarella cheese
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1 egg yolk (optional, for extra creamy ricotta)
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2 cups marinara sauce (homemade or store-bought)
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½ cup grated Parmesan cheese (for topping)
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Fresh basil leaves, for garnish
👩🍳 Instructions:
1️⃣ Make the Meatballs:
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In a bowl, mix ground beef, breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, pepper, and parsley.
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Roll into 24 small meatballs (about 1-inch each).
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Brown in a skillet over medium heat for 2-3 mins per side (they’ll finish baking in the oven).
2️⃣ Prep the Filling:
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In a bowl, combine ricotta, mozzarella, egg yolk (if using), and a pinch of salt.
3️⃣ Assemble the Roll-Ups:
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Lay out cooked lasagna noodles on a clean surface.
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Spread 2 tbsp ricotta mixture on each noodle, then place 2 meatballs in a line near one end.
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Roll up tightly and place seam-side down in a greased 9×13-inch baking dish.
4️⃣ Bake:
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Pour marinara sauce over the roll-ups. Sprinkle with Parmesan.
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Cover with foil and bake at 375°F (190°C) for 20 mins.
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Uncover, bake 5-10 more mins until bubbly and golden.
5️⃣ Serve:
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Garnish with fresh basil and extra Parmesan. Serve with garlic bread!
💡 Pro Tips:
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Make ahead: Assemble unbaked roll-ups and refrigerate for up to 24 hours before baking.
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Freezer-friendly: Freeze before baking, then thaw and bake as directed (+10 mins).
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Vegetarian option: Swap meatballs for sautéed mushrooms or spinach-ricotta filling.
These roll-ups are fun, flavorful, and perfect for dinner parties—everyone gets their own little lasagna bundle! 😍 Let me know how yours turn out!