Ingredients:
8–10 lasagna noodles, cooked al dente
2 cups ricotta cheese
1 ½ cups shredded mozzarella cheese (plus extra for topping)
½ cup grated Parmesan cheese
1 egg
1 tsp Italian seasoning
Salt and black pepper to taste
2 cups marinara sauce
15–20 small Italian-style meatballs (store-bought or homemade)
Chopped fresh basil or parsley (optional, for garnish)
For Homemade Italian Meatballs (Optional)
(Makes ~20 small meatballs):
½ lb ground beef
½ lb ground pork or sausage
¼ cup breadcrumbs
1 egg
2 tbsp grated Parmesan
2 cloves garlic, minced
1 tsp Italian seasoning
Salt & pepper to taste
Mix, form small meatballs, and bake at 400°F (200°C) for 15–18 minutes or until cooked through.
Instructions:
1. Preheat oven to 375°F (190°C).
2. Prepare the filling: In a bowl, combine ricotta, mozzarella, Parmesan, egg, Italian seasoning, salt, and pepper. Mix until creamy.
3. Cook the noodles until al dente, drain, and lay flat on parchment or a clean towel.
4. Assemble roll-ups:
Spread 2 tbsp of the cheese mixture on each noodle.
Place 1–2 small meatballs at one end of each noodle, then roll tightly.
5. Sauce the pan: Pour 1 cup of marinara into a greased 9×13-inch baking dish.
6. Arrange roll-ups seam-side down in the dish.
7. Top with sauce & cheese: Spoon remaining marinara over the roll-ups and sprinkle generously with more mozzarella and Parmesan.
8. Bake covered with foil for 20 minutes. Remove foil and bake for another 10–15 minutes until golden and bubbly.
9. Garnish with basil or parsley and serve hot!
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