Meatball Roll-Ups: All the Lasagna Flavor, None of the Fuss!
Craving the comforting, cheesy, and meaty goodness of lasagna but don’t have the time (or patience!) for all those layers? Say hello to Meatball Roll-Ups! This brilliant dish takes perfectly cooked lasagna noodles, fills them with savory seasoned meatballs and creamy ricotta, then rolls them up and bakes them in a rich marinara sauce with a blanket of melted mozzarella. It’s an easy, satisfying, and incredibly delicious way to enjoy all the flavors of your favorite Italian classic with a fun, convenient twist.
Why You’ll Love These Meatball Roll-Ups
- Lasagna Without the Layering: Get all the classic flavors and textures in a simpler, faster format.
- Hearty & Satisfying: Packed with meat, cheese, and pasta, it’s a truly comforting and filling meal.
- Easy to Portion: Individual rolls make serving a breeze, perfect for family dinners or entertaining.
- Kid-Friendly: What kid doesn’t love meatballs and cheesy pasta?
- Make-Ahead Friendly: Can be assembled in advance for easy baking later.
What You’ll Need
Gather these delicious ingredients to create your Meatball Roll-Ups:
Ingredients:
- 12 lasagna noodles, cooked al dente according to package directions (flat, not wavy if possible)
- 1 tbsp olive oil
- For the Meatballs:
- 1 pound ground beef (80/20 lean/fat recommended)
- ½ cup breadcrumbs (plain or Italian)
- ¼ cup finely grated Parmesan cheese
- ¼ cup finely chopped fresh parsley
- 1 large egg
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Ricotta Filling:
- 15 ounces (about 1¾ cups) ricotta cheese (whole milk recommended)
- ½ cup finely grated Parmesan cheese
- 1 large egg
- ¼ cup finely chopped fresh parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 (24-ounce) jar marinara sauce (or your favorite homemade sauce), divided
- 2 cups shredded mozzarella cheese, divided
- Optional Garnish: Fresh basil leaves, extra grated Parmesan cheese
Instructions: Roll, Bake, & Devour!
1. Cook Lasagna Noodles & Prep Meatballs:
Cook the lasagna noodles according to package directions until al dente. Drain well and lay them flat on parchment paper or a clean surface to prevent sticking. Drizzle with a little olive oil to keep them separate. While noodles cook, prepare the meatballs: In a large bowl, combine the ground beef, breadcrumbs, ¼ cup Parmesan, ¼ cup parsley, 1 egg, garlic powder, onion powder, ½ tsp salt, and ¼ tsp black pepper. Mix gently but thoroughly until just combined. Form the mixture into small meatballs, about 1 inch in diameter. You should get roughly 24-30 meatballs.
2. Brown the Meatballs:
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the meatballs and brown them on all sides. They don’t need to be cooked through, just nicely browned. Remove from skillet and set aside.
3. Prepare the Ricotta Filling:
In a separate medium bowl, combine the ricotta cheese, ½ cup Parmesan, 1 egg, ¼ cup parsley, ½ tsp salt, and ¼ tsp black pepper. Stir until smooth and well combined.
4. Assemble the Roll-Ups:
Preheat your oven to 375°F (190°C). Pour about 1 cup of marinara sauce into the bottom of a 9×13 inch baking dish, spreading it evenly. Lay one cooked lasagna noodle flat. Spread about 2-3 tablespoons of the ricotta filling evenly over the entire surface of the noodle. Arrange 2-3 browned meatballs (depending on their size) down one end of the noodle. Starting from the end with the meatballs, carefully roll up the noodle tightly. Place the rolled noodle seam-side down in the prepared baking dish. Repeat with the remaining noodles, filling, and meatballs until all 12 roll-ups are in the dish. They should fit snugly.
5. Sauce, Cheese, and Bake:
Pour the remaining marinara sauce evenly over the assembled roll-ups, ensuring they are well covered. Sprinkle 1 cup of shredded mozzarella cheese over the top of the roll-ups. Cover the baking dish loosely with aluminum foil. Bake for 20 minutes. Then, remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, golden, and bubbly, and the sauce is simmering.
6. Rest and Serve:
Once baked, remove the casserole from the oven. Let it rest for 5-10 minutes before serving. This allows the dish to set and makes it easier to scoop. Garnish with fresh basil leaves and extra grated Parmesan cheese, if desired. Serve hot and enjoy!
Tips for Lasagna Roll-Up Success
- Al Dente Noodles: Don’t overcook your lasagna noodles. They will continue to cook in the oven, so al dente is perfect for ensuring they don’t get mushy.
- Even Meatball Size: Try to make your meatballs roughly the same size so they cook evenly and fit well in the noodles.
- Don’t Overfill: Be mindful not to overfill the noodles, which can make them hard to roll and cause the filling to squeeze out.
- Keep Noodles Separate: Laying noodles flat and drizzling with a tiny bit of oil after draining helps prevent them from sticking together.
- Make Ahead: You can assemble the entire dish (without baking) up to 24 hours in advance. Cover tightly with plastic wrap and refrigerate. When ready to bake, add about 10-15 minutes to the covered baking time.
- Freezing: This casserole freezes well! Assemble and cover tightly with foil (you can use a disposable foil pan). Freeze for up to 3 months. Bake from frozen at 375°F (190°C) for about 60-75 minutes (covered), then remove foil and bake for another 15-20 minutes until bubbly and heated through.
These Meatball Roll-Ups are a fantastic way to enjoy a comforting, hearty Italian meal without the fuss. Dive in and savor every cheesy, meaty bite!