Ingredients
Scale
- 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