Ingredients
- 8 lasagna noodles
- 8 cooked meatballs (homemade or store-bought)
- 1 cup ricotta cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cups marinara sauce
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- Chopped fresh parsley or basil for garnish (optional)
Instructions
- Preheat oven to 375°F (190°C) and lightly grease a baking dish.
- Boil lasagna noodles until al dente, then drain and lay flat on a clean surface.
- In a bowl, mix ricotta, egg, Parmesan, 1/2 cup mozzarella, garlic powder, Italian seasoning, salt, and pepper.
- Spread cheese mixture over each noodle.
- Place one meatball near one end of each noodle and roll up.
- Pour a layer of marinara sauce in the baking dish and place roll-ups seam-side down.
- Spoon remaining sauce over roll-ups and top with remaining mozzarella and Parmesan.
- Cover with foil and bake for 20 minutes.
- Uncover and bake for another 10–15 minutes until bubbly and golden.
- Let rest for a few minutes before garnishing with fresh herbs and serving.
Notes
- Use mini meatballs to fit more into each roll-up.
- Switch up cheeses for variety—try provolone or herbed ricotta.
- Add sautéed spinach to ricotta for a veggie boost.
- Spice it up with crushed red pepper or spicy meatballs.
- Freeze before or after baking for easy future meals.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Nutrition
- Serving Size: 2 roll-ups
- Calories: 450
- Sugar: 5g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 85mg
