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Why Make This Recipe
Italian Meatball Lasagna Roll-Ups are a fun twist on traditional lasagna. They combine the comforting flavors of meatballs and cheese with the ease of lasagna, making it a great dish for families and gatherings. Not only are they delicious, but they are also a creative way to serve lasagna in individual portions. This dish is perfect for anyone who loves Italian food and wants to enjoy it in a new way.
How to Make Italian Meatball Lasagna Roll-Ups
Ingredients:
- 12 lasagna noodles, cooked
- 1 lb ground beef or Italian sausage
- 1/2 cup breadcrumbs
- 1 cup ricotta cheese
- 2 cups marinara sauce
- 2 cups mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Directions:
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together ground beef or sausage, breadcrumbs, ricotta, egg, salt, and pepper.
- Take a cooked lasagna noodle and place some of the meat mixture along one end. Roll it up tightly.
- In a baking dish, spread a layer of marinara sauce at the bottom.
- Place the rolled noodles seam-side down in the dish.
- Cover the rolls with remaining marinara sauce and sprinkle mozzarella and Parmesan cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and golden.
- Garnish with fresh basil or parsley before serving.
How to Serve Italian Meatball Lasagna Roll-Ups
Serve the roll-ups hot, right from the oven. They can be enjoyed on their own or paired with a side salad and garlic bread. A sprinkle of fresh basil or parsley adds a nice touch and enhances the flavor.
How to Store Italian Meatball Lasagna Roll-Ups
To store leftover roll-ups, let them cool completely and place them in an airtight container. They can be stored in the refrigerator for up to 3 days. If you want to keep them longer, freeze them after baking but before adding the final cheese topping. They can then be baked from frozen whenever you want to enjoy them!
Tips to Make Italian Meatball Lasagna Roll-Ups
- Use fresh herbs for better flavor.
- You can replace ground beef with turkey or chicken for a lighter option.
- Feel free to add chopped vegetables, like spinach or mushrooms, to the meat mixture for extra nutrition.
- Make sure the noodles are not overcooked, as they will become soft when baked.
Variation
You can easily switch up the cheeses using favorites like provolone or goat cheese. For a vegetarian version, replace the meat with a mixture of sautéed vegetables and additional ricotta cheese.
FAQs
Can I make these ahead of time?
Yes, you can prepare the roll-ups a day ahead. Just store them in the fridge before baking.
Can I use no-boil lasagna noodles?
Absolutely! No-boil noodles work well too. Just follow the package instructions for baking.
What sauce can I use besides marinara?
You can use Alfredo sauce or a pesto for a different flavor. Each will give the dish a unique twist.
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Italian Meatball Lasagna Roll-Ups
Ingredients
Main ingredients
- 12 pieces lasagna noodles, cooked
- 1 lb ground beef or Italian sausage Can be substituted with turkey or chicken.
- 1/2 cup breadcrumbs
- 1 cup ricotta cheese
- 2 cups marinara sauce Can substitute with Alfredo sauce or pesto for variation.
- 2 cups mozzarella cheese, shredded Can use other cheeses like provolone or goat cheese.
- 1/2 cup grated Parmesan cheese
- 1 piece egg
- Salt and pepper to taste
- Fresh basil or parsley for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a bowl, mix together ground beef or sausage, breadcrumbs, ricotta, egg, salt, and pepper.
- Take a cooked lasagna noodle and place some of the meat mixture along one end. Roll it up tightly.
Assembly and Baking
- In a baking dish, spread a layer of marinara sauce at the bottom.
- Place the rolled noodles seam-side down in the dish.
- Cover the rolls with remaining marinara sauce and sprinkle mozzarella and Parmesan cheese on top.
- Cover with foil and bake for 25 minutes.
- Remove foil and bake for an additional 15 minutes, or until cheese is bubbly and golden.
- Garnish with fresh basil or parsley before serving.