Italian Meatball Lasagna Roll-Ups

Italian Meatball Lasagna Roll-Ups bring a fun and delicious twist to classic lasagna. I roll tender pasta around juicy, homemade meatballs with creamy ricotta, all topped with marinara and melted mozzarella. It’s a cozy, satisfying meal that feels a little extra special.

Why You’ll Love This Recipe

I love how these roll-ups turn traditional lasagna into neat, individual servings. The meatballs are full of flavor, and rolling them into lasagna noodles adds a playful yet practical touch. It’s easier to serve, makes great leftovers, and looks beautiful on the plate. Whether I’m cooking for my family or having guests over, these always get rave reviews.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 12 lasagna noodles, cooked until al dente

• 1 lb ground beef or Italian sausage

• 1/2 cup bread crumbs

• 1/4 cup grated Parmesan cheese

• 1 egg, beaten

• 2 cloves garlic, minced

• 1 teaspoon Italian seasoning

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• 1 tablespoon olive oil

• 1/2 cup ricotta cheese

• 2 cups marinara sauce, divided

• 1 1/2 cups shredded mozzarella cheese

Directions

1. I start by preheating the oven to 375°F (190°C).

2. In a bowl, I mix the ground meat, bread crumbs, Parmesan, egg, garlic, seasoning, salt, and pepper.

3. I roll the mixture into small meatballs.

4. Then I heat olive oil in a pan and cook the meatballs until browned and cooked through.

5. I lay the cooked noodles flat, spread a little ricotta on each, add 2-3 meatballs, and roll them up.

6. I pour 1 cup of marinara into a greased baking dish and lay the roll-ups seam-side down.

7. I top them with the rest of the sauce and sprinkle with mozzarella.

8. I cover the dish with foil and bake for 25 minutes, then remove the foil and bake for 10 more until bubbly and golden.

9. After a few minutes of cooling, they’re ready to serve.

Servings and timing

• Servings: 4

• Prep Time: 45 minutes

• Cook Time: 35 minutes

• Total Time: 1 hour 20 minutes

Variations

• I sometimes use ground turkey or chicken for a leaner meatball.

• Adding provolone or fontina with the mozzarella gives it a deeper cheese flavor.

• For a vegetarian twist, I replace the meatballs with a spinach and mushroom filling.

• If I’m in the mood for a little heat, I add crushed red pepper to the marinara.

Storage/Reheating

• I store leftovers in an airtight container in the fridge for up to 3 days.

• To reheat, I place them in a baking dish, cover with foil, and warm in a 350°F oven for about 15–20 minutes.

• I also freeze unbaked roll-ups in a sealed dish; when I’m ready to eat, I thaw them in the fridge overnight and bake as usual.

FAQs

Can I use store-bought meatballs?

Yes, I sometimes use pre-cooked meatballs when I need to save time. I just make sure they’re warmed through before rolling.

How do I keep the noodles from sticking after boiling?

I like to lay them out flat on a baking sheet with a bit of oil or parchment paper in between to prevent sticking.

Can I make this ahead of time?

Absolutely. I often assemble the roll-ups a day in advance, cover the dish, and refrigerate it until baking time.

What’s a good side dish for these roll-ups?

I like to serve them with garlic bread and a simple green salad. Roasted vegetables also pair nicely.

Can I double the recipe for a crowd?

Yes, I just use a larger baking dish or two and double all the ingredients. It scales up really well.

Conclusion

Italian Meatball Lasagna Roll-Ups are everything I love about lasagna—cheesy, comforting, and rich—but with a unique twist. They’re easy to serve, fun to make, and always a hit. Whether I’m cooking ahead for the week or serving dinner guests, this recipe never lets me down.