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Italian Meatball Lasagna Roll-Ups

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Italian Meatball Lasagna Roll-Ups are a fun twist on the classic lasagna, featuring tender lasagna noodles filled with seasoned ricotta and meatballs, rolled up and baked in marinara sauce with melted mozzarella cheese.

Ingredients

12 lasagna noodles, cooked and drained

1 lb ground beef

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 egg

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

2 cups ricotta cheese

1 egg (for ricotta mixture)

1 cup shredded mozzarella cheese, plus extra for topping

1/4 cup fresh parsley, chopped

2 cups marinara sauce

Olive oil for greasing

Fresh basil or parsley for garnish (optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little olive oil and set aside.
  2. To make the meatballs, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, and pepper in a large bowl. Mix until just combined, then form into small meatballs, about 1 inch in diameter.
  3. In a large skillet over medium heat, heat a bit of olive oil and brown the meatballs in batches, cooking for about 5 minutes per batch until they're lightly golden. They don’t need to be fully cooked through at this stage. Remove from the skillet and set aside.
  4. In the same skillet, pour in the marinara sauce and bring to a simmer. Once it’s simmering, return the meatballs to the pan, cover, and simmer for 10-15 minutes, until the meatballs are fully cooked through and tender.
  5. While the meatballs are simmering, make the ricotta mixture. In a large bowl, combine ricotta cheese, egg, shredded mozzarella cheese, and chopped parsley. Season with salt and pepper to taste.
  6. To assemble the roll-ups, spread a layer of the ricotta mixture on each cooked lasagna noodle, leaving about 1 inch from the edge. Place 2-3 meatballs on top of the ricotta mixture, then carefully roll up each noodle.
  7. Pour a small amount of marinara sauce into the bottom of the prepared baking dish, then place the rolled-up lasagna noodles seam-side down in the dish. Pour the remaining sauce over the top of the rolls and sprinkle with additional mozzarella cheese.
  8. Cover the baking dish with foil and bake for 25 minutes. Then remove the foil and bake for another 10-15 minutes, or until the cheese is melted and bubbly.
  9. Remove from the oven and let rest for 5 minutes before serving. Garnish with fresh basil or parsley, if desired.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • For a spicy kick, add red pepper flakes to the marinara sauce or sprinkle on top before serving.
  • Make ahead: You can assemble the roll-ups and refrigerate them before baking, just add extra baking time if cooking from cold.
  • Freeze: You can freeze the roll-ups before baking. Thaw overnight in the fridge and bake as directed.

Nutrition

Find it online: http://recipesbyjanet.com/italian-meatball-lasagna-roll-ups/