Meatball Lasagna Rollups (Print)
Hearty noodles hug tender meatballs and lots of melty cheese, all soaked in marinara. Big Italian taste wrapped up in every bite.
# Ingredients:
→ Lasagna Noodles
01 -
12 lasagna noodles, cooked
→ Meatball Mixture
02 -
0.25 teaspoon ground black pepper
03 -
0.5 teaspoon salt
04 -
1 teaspoon Italian seasoning
05 -
2 cloves garlic, finely chopped
06 -
1 egg, lightly beaten
07 -
25 g Parmesan, grated
08 -
60 g breadcrumbs
09 -
450 g ground beef or Italian sausage
→ Cheeses & Sauces
10 -
480 ml marinara sauce
11 -
170 g mozzarella cheese, shredded
12 -
120 g ricotta cheese
→ Cooking Oils
13 -
1 tablespoon olive oil
# Steps:
01 -
Give your roll-ups a few minutes to cool down before you dig in.
02 -
Cover everything up with foil and slide the dish in the oven for 25 minutes. Then take the foil off and bake another 10 minutes, so the cheesy top gets bubbly and a little brown.
03 -
Drench the roll-ups with whatever sauce you have left. Sprinkle on that mozzarella so everyone gets a gooey bite.
04 -
Start by pouring half the marinara into your prepared baking pan. Put the rolled noodles in, open edge down, so they stay snug in one layer.
05 -
Take each noodle, lay it out, and spread some ricotta on top. Add a couple meatballs at one end, then roll it from that side up nice and tight.
06 -
Make lots of little meatballs from the mixture. Heat olive oil in your pan on medium, then cook the meatballs until they’re brown all over and cooked through—about 8–10 minutes. Set 'em aside once done.
07 -
Mix ground beef or sausage, breadcrumbs, parmesan, beaten egg, chopped garlic, Italian seasoning, plus the salt and pepper together in a big bowl until it all looks the same.
08 -
Fire up your oven to 190°C. Give your baking pan a quick swipe with olive oil or some nonstick spray.
# Notes:
01 -
Want it veggie? Use sautéed veggies and cheese instead of meat. Easy switch!
02 -
If you're in a hurry, grab some premade meatballs instead.