These Italian Meatball Lasagna Roll-Ups are everything you love about a hearty baked pasta dish—tender noodles, juicy meatballs, creamy ricotta, and melty cheese—but rolled up into neat little bundles that make dinner feel extra special.
Whether you’re feeding your family or hosting a dinner with friends, this recipe brings all the comfort of a classic Italian meal, with a fun and approachable presentation that even picky eaters can’t resist. It’s a great way to use up pantry staples and sneak in some extra love with every roll. Once you try these, they might just replace your regular lasagna in the weekly rotation!
These roll-ups are cozy, satisfying, and easy to portion out. You get all the layers of flavor without the fuss of a full lasagna pan, and it feels a little more elevated without adding complexity. Plus, they’re easy to prepare ahead and reheat beautifully!
Why You’ll Love This Recipe
These roll-ups are a comforting blend of classic Italian flavors, rolled into individual servings that are fun to eat.
The meatballs are flavorful and tender, the marinara adds a tangy kick, and the gooey mozzarella seals the deal.
Plus, they make dinner feel a little more special without being any more complicated.
Italian Meatball Lasagna Roll-Ups Recipe
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 4-6
Equipment Needed: Large pot, mixing bowl, skillet, 9×13″ baking dish, foil, spatula
Ingredients:
- 12 lasagna noodles, cooked al dente
- 1 lb ground beef or Italian sausage
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup ricotta cheese
- 2 cups marinara sauce, divided
- 1 1/2 cups shredded mozzarella cheese
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the ground beef (or sausage), breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until well combined. Form into small meatballs—about the size of a walnut.
- Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, then continue cooking until they’re fully done. Set aside.
- Lay the cooked lasagna noodles flat on a clean surface. Spread each one with a spoonful of ricotta, then place 2-3 meatballs at one end. Roll each noodle up gently but firmly.
- Pour 1 cup of marinara sauce into a greased 9×13-inch baking dish. Arrange the roll-ups seam-side down on top of the sauce.
- Spoon the remaining marinara over the roll-ups, then sprinkle generously with shredded mozzarella.
- Cover with foil and bake for 25 minutes. Remove the foil and bake another 10 minutes, or until the cheese is golden and bubbly.
- Let rest for 5 minutes before serving. Garnish with fresh basil or extra Parmesan if you’d like!
Variations to Try:
- Swap the beef for ground turkey or chicken for a lighter version.
- Use store-bought frozen meatballs to save time—just thaw and roll.
- Add a layer of spinach or sautéed mushrooms for a veggie boost.
Pro Tips
For extra flavor, toast your breadcrumbs in a dry skillet before mixing into the meatballs—it adds a warm nuttiness.
Also, undercook your noodles slightly so they don’t fall apart when rolling.
And don’t skimp on the sauce underneath—it helps keep everything moist while baking.
Storage Tips
Let leftovers cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through for the best texture.
Enjoy every cozy, cheesy bite!
Print Italian Meatball Lasagna Roll-Ups
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
- 12 lasagna noodles, cooked al dente
- 1 lb ground beef or Italian sausage
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
- 1/2 cup ricotta cheese
- 2 cups marinara sauce, divided
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, mix together the ground beef (or sausage), breadcrumbs, Parmesan, egg, garlic, Italian seasoning, salt, and pepper until well combined. Form into small meatballs—about the size of a walnut.
- Heat olive oil in a skillet over medium heat. Brown the meatballs on all sides, then continue cooking until they’re fully done. Set aside.
- Lay the cooked lasagna noodles flat on a clean surface. Spread each one with a spoonful of ricotta, then place 2-3 meatballs at one end. Roll each noodle up gently but firmly.
- Pour 1 cup of marinara sauce into a greased 9×13-inch baking dish. Arrange the roll-ups seam-side down on top of the sauce.
- Spoon the remaining marinara over the roll-ups, then sprinkle generously with shredded mozzarella.
- Cover with foil and bake for 25 minutes. Remove the foil and bake another 10 minutes, or until the cheese is golden and bubbly.
- Let rest for 5 minutes before serving. Garnish with fresh basil or extra Parmesan if you’d like!
- Prep Time: 25 minutes
- Cook Time: 35 minutes
