Kitchen Equipment You’ll Need
Large pot for boiling noodles
Mixing bowls
9×13-inch baking dish
Spoon or spatula
Foil for baking
Colander
Cheese grater
Tips for Success
Cook the noodles just to al dente so they’re easy to roll without tearing. Drain and rinse noodles with cool water to stop cooking and prevent sticking. Use a good quality marinara sauce for best flavor. Don’t overfill each noodle to avoid messy roll-ups. Let the dish rest 5-10 minutes before serving for easier slicing.
Ingredients
12 lasagna noodles
15 oz ricotta cheese
1 egg
1 1/2 cups shredded mozzarella, divided
1/2 cup grated Parmesan cheese
1 tsp Italian seasoning
Salt and pepper to taste
20-24 small cooked Italian meatballs (homemade or frozen and thawed)
3 cups marinara sauce
Fresh parsley or basil for garnish (optional)
Directions
Preheat oven to 375°F. Cook lasagna noodles according to package directions, then drain and lay flat on a baking sheet or parchment paper. In a bowl, mix ricotta, egg, 1 cup mozzarella, Parmesan, Italian seasoning, salt, and pepper. Spread 2 tablespoons of the ricotta mixture on each noodle. Place 2 meatballs at one end of each noodle, then roll up. Spread 1 cup marinara in the bottom of a 9×13-inch baking dish. Arrange roll-ups seam-side down. Top with remaining marinara and sprinkle with remaining mozzarella. Cover with foil and bake for 25 minutes. Uncover and bake another 10 minutes until cheese is bubbly. Let rest before serving.
Additional Tips or Variations
Use ground turkey or chicken meatballs for a lighter version. Add chopped spinach to the ricotta for extra nutrition. Try different sauces like a spicy arrabbiata or a creamy Alfredo. For a vegetarian version, replace meatballs with roasted vegetables or sautéed mushrooms.