Italian Meatball Lasagna Roll-Ups Recipe

These Italian Meatball Lasagna Roll-Ups are a fun and flavorful twist on classic lasagna. Each lasagna noodle is rolled up with ricotta, marinara sauce, mozzarella, and juicy meatballs, then baked until bubbly and golden. I love making this recipe when I want a comforting Italian dish with a little creative flair—and it’s perfect for individual servings or feeding a crowd.

Why You’ll Love This Recipe

I love how these roll-ups deliver all the lasagna goodness—melty cheese, savory meat, and rich sauce—in a neat, easy-to-serve format. It’s less messy than traditional layered lasagna and much easier to portion out. The meatballs add a satisfying bite and make this dish feel hearty and homey. Plus, I can assemble it ahead of time and just pop it in the oven when I’m ready.

Ingredients

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

• Lasagna noodles, cooked al dente

• Ricotta cheese

• Mozzarella cheese, shredded

• Parmesan cheese, grated

• Egg

• Garlic, minced

• Italian seasoning

• Marinara sauce

• Cooked meatballs (homemade or store-bought)

• Fresh parsley or basil for garnish (optional)

• Olive oil

• Salt and pepper

Directions

1. I begin by boiling the lasagna noodles until al dente, then lay them flat on parchment paper to prevent sticking.

2. In a bowl, I mix ricotta, egg, garlic, Italian seasoning, half the mozzarella, Parmesan, salt, and pepper until smooth.

3. I spread a layer of the ricotta mixture across each noodle, then place one or two halved meatballs near one end.

4. I carefully roll up each noodle and place it seam-side down in a baking dish coated with marinara sauce.

5. Once all rolls are in the dish, I spoon more marinara over the top and sprinkle with the remaining mozzarella and Parmesan.

6. I cover the dish with foil and bake at 375°F (190°C) for 20 minutes, then uncover and bake another 10–15 minutes until the cheese is melted and bubbly.

7. I let it rest for a few minutes before serving and top with chopped parsley or basil.

Servings and timing

This recipe makes about 8 roll-ups and serves 4 people. It takes around 45–50 minutes total, including prep and baking time.

Variations

• I sometimes swap meatballs with cooked ground beef or turkey for a quicker option.

• For a vegetarian version, I use sautéed mushrooms or spinach instead of meatballs.

• I’ve also added a layer of pesto inside each roll-up for extra flavor.

• Using gluten-free lasagna noodles makes this recipe accessible for gluten-sensitive guests.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I use the oven or microwave until warmed through. These roll-ups also freeze well—uncooked or cooked. I wrap them individually and freeze for up to 2 months, then bake straight from frozen with extra sauce.

FAQs

Can I use frozen meatballs?

Yes, I use frozen pre-cooked meatballs often—just thaw them before assembling so they bake evenly.

Do I need to cook the noodles first?

Yes, I cook them just until al dente to keep them pliable but firm enough to roll.

Can I make this ahead of time?

Definitely. I assemble the roll-ups a day in advance, refrigerate them, and bake when needed.

What’s the best cheese combination?

I like using mozzarella for melt, ricotta for creaminess, and Parmesan for flavor depth. I sometimes add provolone too.

How do I keep them from unrolling during baking?

I roll tightly and place them seam-side down in the sauce—this keeps them secure while baking.

Conclusion

Italian Meatball Lasagna Roll-Ups are a delicious, family-friendly twist on traditional lasagna that I can prep ahead and serve with ease. With cheesy layers, tender noodles, and flavorful meatballs, it’s a cozy dish that always gets compliments. Whether I’m making dinner for four or a freezer-friendly meal for later, this recipe is one I keep in regular rotation.