Italian Meatball Lasagna Roll-Ups: All the Flavor, All the Fun!
Get ready to experience a beloved classic in a delightful new form! These Italian Meatball Lasagna Roll-Ups take everything you adore about traditional lasagna and transform it into perfectly portioned, incredibly delicious spirals. Imagine tender lasagna noodles wrapped around juicy, flavorful meatballs, rich creamy ricotta cheese, savory marinara sauce, and a generous blanket of bubbling, golden mozzarella. It’s all the comfort, all the flavor, and all the fun of lasagna, made even easier to serve!
This dish is a fantastic way to elevate your weeknight dinner, impress guests, or prepare a hearty meal for the family. Each roll-up is a complete, satisfying bite, brimming with a harmonious blend of Italian-American flavors. Say goodbye to messy lasagna slices and hello to elegant, individual servings of pure comfort food bliss!
Ingredients:
- 12 lasagna noodles, cooked (cook al dente according to package directions)
- 1 lb ground beef or Italian sausage (or a mix of both, for richer flavor)
- ½ cup breadcrumbs (plain or Italian-style)
- 1 large egg
- ¼ cup grated Parmesan cheese (plus extra for serving)
- 2 cloves garlic, minced (divided)
- ½ teaspoon dried oregano (divided)
- ¼ teaspoon red pepper flakes (optional, for a little kick)
- 15 ounces ricotta cheese (whole milk preferred for creaminess)
- 4 cups marinara sauce (your favorite jarred or homemade)
- 3 cups shredded mozzarella cheese, divided
- 2 tablespoons fresh parsley, chopped (divided, for mix and garnish)
- Salt and black pepper to taste
- 2 tablespoons olive oil (if needed for browning meat)
Equipment:
- Large pot for cooking pasta
- Large mixing bowls (2-3)
- Large skillet or Dutch oven
- 9×13 inch baking dish
Instructions:
1. Prepare the Meatballs:
- In a large mixing bowl, combine the ground beef or Italian sausage, breadcrumbs, egg, ¼ cup grated Parmesan cheese, 1 minced garlic clove, ¼ teaspoon dried oregano, red pepper flakes (if using), 1 tablespoon chopped fresh parsley, salt, and black pepper.
- Mix gently with your hands until just combined. Do not overmix.
- Roll the mixture into small, ½-inch to ¾-inch meatballs. You should get about 30-40 mini meatballs.
- Heat a large skillet or Dutch oven over medium-high heat. Add olive oil if needed. Brown the meatballs on all sides until nicely caramelized. They don’t need to be cooked through, as they’ll finish in the sauce. Remove the meatballs from the skillet and set aside.
2. Simmer the Marinara Sauce:
- In the same skillet (drain off most grease if excessive, leaving a little for flavor), add the remaining 1 minced garlic clove and ¼ teaspoon dried oregano. Sauté for 30 seconds until fragrant.
- Pour in the 4 cups of marinara sauce. Bring to a gentle simmer.
- Add the browned meatballs back into the sauce. Reduce heat to low, cover, and let simmer for at least 15-20 minutes while you prepare the ricotta mixture and noodles. This allows the meatballs to cook through and absorb the sauce’s flavors.
3. Make the Creamy Ricotta Filling:
- In a separate mixing bowl, combine the 15 ounces ricotta cheese, 1 cup of shredded mozzarella cheese, and 1 tablespoon chopped fresh parsley. Season with salt and black pepper to taste. Mix well until smooth and combined.
4. Assemble the Lasagna Roll-Ups:
- Lay the cooked lasagna noodles flat on a clean work surface.
- Spread about 2-3 tablespoons of the creamy ricotta mixture evenly over each lasagna noodle, covering the entire surface.
- Arrange 2-3 of the cooked mini meatballs (depending on their size and your preference) down one end of each noodle, near the edge you’ll start rolling from.
- Carefully roll each noodle up tightly, starting from the meatball end, to create a neat spiral.
5. Bake the Casserole:
- Pour about 1 cup of the meatball marinara sauce into the bottom of a 9×13 inch baking dish, spreading it evenly.
- Arrange the assembled lasagna roll-ups seam-side down in the baking dish, fitting them snugly.
- Spoon the remaining meatball marinara sauce generously over the top of the roll-ups, ensuring they are well covered.
- Sprinkle the remaining 2 cups of shredded mozzarella cheese evenly over the entire casserole.
- Cover the baking dish loosely with aluminum foil.
- Bake for 20 minutes. Then, remove the foil and bake for another 10-15 minutes, or until the cheese is melted, bubbly, and golden brown. If you desire more browning, you can briefly broil for the last 1-2 minutes, watching carefully to prevent burning.
6. Rest & Serve:
- Remove the casserole from the oven and let it rest for 5-10 minutes before serving. This allows the cheese and sauce to set slightly, making it easier to serve.
- Garnish with extra grated Parmesan cheese and fresh parsley, if desired. Serve hot and enjoy the incredible flavors of this comforting Italian-Mexican fusion!
These Italian Meatball Lasagna Roll-Ups are a true testament to effortless elegance and incredible taste. They’re a satisfying and visually appealing dish that’s sure to become a new favorite in your home!