Highlight
These lasagna noodle spirals loaded up with juicy homemade meatballs, creamy ricotta, lots of marinara, and a layer of melty mozzarella always win over my friends and family. On cold nights or get-togethers, everybody gets into them, and they're just as fun to put together as they are to share.
The first time I made these was for a laid-back Sunday dinner. I needed something easy that looked great and didn't stress me out. Now any time I mention we're having "meatball roll-ups" it kicks off some cheers at our place.
Irresistible Ingredients
- Lasagna noodles: sturdy enough to hug lots of filling and sauce
- Ground beef or sausage: brings the flavor to the meatballs or go half-and-half for more taste
- Breadcrumbs: help the meatballs stay moist and soft instead of heavy
- Grated Parmesan cheese: boosts the savory goodness get real Parm if you can swing it
- Egg: helps keep everything sticking together so you don't end up with crumbly meatballs
- Italian seasoning: brings those classic herby notes dried oregano or basil are awesome
- Marinara sauce: adds that tangy tomato kick use the one you love or homemade if you want
- Shredded mozzarella cheese: melts into stretchy deliciousness grab a fresh block for the best melt
- Ricotta cheese: makes things super creamy pick full-fat if you want extra flavor
- Garlic: gives the meatballs that can’t-miss aroma chop it right before for best results
- Olive oil: browns the meatballs and makes them tasty extra-virgin ups the taste if you've got it
- Salt and black pepper: bring out all the flavors so nothing falls flat
Simple Steps to Follow
- Finish and Serve:
- Let those lasagna spirals chill for a few minutes so they don’t fall apart Slice and scoop while they’re still gooey and hot
- Top and Bake:
- Cover roll-ups with extra marinara, then load up on mozzarella cheese Wrap with foil and bake at 375 Fahrenheit for 25 minutes Take off the foil and bake for another 10 minutes to get all bubbly and golden
- Roll and Arrange:
- Roll up each noodle tight around the filling Place them seam-down into a prepped baking dish with sauce underneath
- Prepare the Noodles and Filling:
- Lay flat cooked noodles Spread ricotta down the middle Put two or three meatballs spaced out on each noodle
- Shape and Brown the Meatballs:
- Grab a scoop or tablespoon and shape the meatballs Heat olive oil over medium in a skillet Sear meatballs on all sides about 8 minutes until done Move them to a plate when browned
- Make the Meatball Mixture:
- Mix meat, breadcrumbs, Parmesan, egg, garlic, Italian herbs, pepper, and salt in a bowl with your hands Don’t overdo it so meatballs stay soft
Highlight
Customizing the meatballs is my favorite hack. Sometimes I go half beef, half sausage, or sneak in chopped spinach for extra greens. My kids jump in to help roll the noodles—each comes out looking unique thanks to them.
Storing Leftovers
Keep your roll-ups in the fridge up to three days, covered real well or in a sealed container. Want to freeze? Wrap up single servings and stick them in the freezer, then just heat them from frozen for a super fast meal. These noodles hold together nicely even after freezing.
Easy Swaps
Try ground chicken or turkey for something lighter. Pick gluten-free lasagna noodles if you don't eat wheat. Swap in part-skim mozzarella or even some provolone for another cheesy twist. Out of ricotta? Smooth some blended cottage cheese instead.
How to Serve
Dish up these spirals with a crunchy salad or garlic bread. To stretch the meal for family night, go for roasted veggies or a simple platter of meats and cheese. Leftovers? Tastes awesome warmed up for tomorrow’s lunch.
Origins and Inspiration
Classic Italian lasagna shows up layered and flat, but rolling it changes the whole mood—way more festive. I picked up this version at a potluck where everyone loved the rolled-up look way more than the standard casserole pan.
Recipe FAQs
- → Can I use store-bought meatballs?
Definitely! Just heat up the meatballs first and then roll them up inside the noodles. It makes things way quicker.
- → What’s the best way to cook the noodles?
Boil the lasagna noodles so they're still a little firm—don't let them get mushy. Drain them well and lay flat so they’re easy to roll up.
- → Can I prepare this dish in advance?
You sure can. Get everything rolled up, stick it in the fridge, and bake the next day if you want. If things look dry before baking, spoon on a little extra sauce.
- → How can I make this vegetarian?
Easy swap—use a mix of cooked veggies and extra cheese in place of meatballs. Still super tasty and filling.
- → What sides pair well with this dish?
Fresh salads, roasted veggies, or warm garlic bread make a great match for these cheesy rollups.
- → Can I freeze leftovers?
Yep! Keep baked leftovers in a sealed container in the freezer for two months. Reheat after thawing and enjoy again.