Description
Italian Meatball Lasagna Roll-Ups are a fun and hearty twist on classic lasagna, combining tender meatballs, rich ricotta, marinara sauce, and melted mozzarella rolled inside pasta noodles.
Ingredients
Scale
- 12 lasagna noodles, cooked
- 1 lb ground beef or Italian sausage
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup ricotta cheese
- 2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix ground beef or Italian sausage, breadcrumbs, grated Parmesan, egg, minced garlic, Italian seasoning, salt, and black pepper to form the meatball mixture.
- Shape the mixture into small meatballs.
- In a skillet, heat olive oil and cook the meatballs until browned and cooked through. Set them aside.
- Lay the cooked lasagna noodles flat on a clean surface. Spread a small amount of ricotta cheese on each noodle, place 2–3 meatballs on top, and roll up the noodles.
- Pour 1 cup of marinara sauce into a greased baking dish and arrange the lasagna roll-ups seam-side down.
- Top the roll-ups with the remaining marinara sauce and shredded mozzarella cheese.
- Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
- Let the roll-ups cool for a few minutes before serving.
Notes
- You can use store-bought or homemade marinara sauce.
- Substitute ground turkey for a lighter version.
- These roll-ups can be prepared ahead and refrigerated before baking.
- Serve with garlic bread and a green salad for a complete meal.
Nutrition
- Serving Size: 2 roll-ups
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg