Italian Meatball Lasagna Roll-Ups combine the very best of two comfort icons: the hearty, meaty bite of classic Italian meatballs and the cheesy, saucy satisfaction of baked lasagna. Instead of traditional layered casserole, tender lasagna noodles are stuffed with rich ricotta, loaded with savory meatball filling, rolled into tidy spirals, and baked in marinara sauce under a bubbling cheese blanket.
Each roll-up is a self-contained bundle of nostalgia and flavor—a celebration on the plate, perfect for holidays, potlucks, or just a weeknight when you want food that feels like a warm embrace. This dish is make-ahead-friendly, freezer-friendly, kid-approved, and guaranteed to earn repeat requests.
Why You’ll Love It
This recipe transforms lasagna into a more manageable and festive shape, turning every portion into a perfect cross-section of noodles, cheese, and meatball flavor. The meatball filling means you get tender, well-seasoned bites in every forkful, and the roll-up shape allows for even saucing and melting cheese over each piece.
It’s easier to assemble, less messy to serve, and offers lots of room for custom sauces or cheese blends. You can prep everything ahead, freeze in batches, or double for a big family gathering. Every bite delivers Italian comfort, cheesy gooeyness, and the unmistakable joy of home-cooked classics with a playful twist.
Key Ingredients
For meatballs/filling:
- 1 lb ground beef, pork, or a blend
- 1 large egg
- 1/2 cup grated Parmesan
- 2/3 cup Italian breadcrumbs
- 1/4 cup milk
- 2–3 cloves garlic, minced
- 1 tablespoon fresh parsley (or 1 tsp dried)
- 1 teaspoon dried basil or Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Pinch red pepper flakes (optional)
For roll-ups:
- 12 lasagna noodles
- 1 1/2 cups ricotta cheese
- 1 large egg (for ricotta blend)
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 3–4 cups marinara sauce (homemade or high-quality store-bought)
- Extra mozzarella/Parmesan for topping
- Chopped fresh basil or parsley, for garnish
Preparation
Start by preheating your oven to 375°F (190°C). Cook lasagna noodles in salted boiling water until just al dente (about 8 minutes); drain and lay flat on parchment.
For the meatball filling, soak breadcrumbs in milk. In a large bowl, mix ground meat, soaked breadcrumbs, Parmesan, egg, garlic, parsley, herbs, salt, pepper, and red pepper flakes until just combined (do not overwork). Form into small meatballs, about 3/4″ diameter, or simply crumble mixture for spreading.
Brown meatballs in a skillet with a splash of oil, turning to develop color. (Or, for speed, brown all the meatball filling as crumbles.) Drain on paper towels and set aside.
In another bowl, blend ricotta with egg, 1/2 cup mozzarella, and 1/4 cup Parmesan.
To assemble: Spread a thin layer of sauce at the bottom of a 9×13-inch or larger baking dish. Lay lasagna noodles flat; spread each with a thin layer of ricotta mixture. If using whole meatballs, line up 4–5 along each noodle and roll up. (If using crumbles, sprinkle filling evenly over ricotta and roll up.)
Place each roll seam-side down in the baking dish. Pour remaining marinara over roll-ups. Sprinkle generously with mozzarella and Parmesan.
Cover with foil and bake 25 minutes, then uncover and bake another 10–15 minutes until cheese is bubbling and golden. Rest for 10 minutes, garnish with chopped basil or parsley, and serve piping hot.
Technique, Tips & Tricks
For tender meatballs, don’t over-mix the meat and breadcrumb mixture, and use whole-milk ricotta for creamy richness. Brown meatballs well for deeper flavor and a more traditional meatball taste; you can also finish meatballs in the sauce for extra succulence.
Keep noodles slightly undercooked—they’ll soften further during baking. Cooling noodles on parchment prevents sticking and makes rolling much easier.
When spreading cheese and laying meat, leave a margin at each end so the filling doesn’t squeeze out when you roll. Use high-quality marinara or homemade for the brightest flavor.
Store leftovers in the fridge with a tight cover—roll-ups reheat beautifully and freeze well, either pre- or post-baking.
Substitutions and Variations
- Lighten with ground turkey or chicken for your meatballs.
- Vegetarian: Skip meatballs and use sautéed mushrooms, spinach, or roasted eggplant in the filling.
- Gluten-free: Use GF lasagna noodles and breadcrumbs.
- Dairy-free: Choose plant-based ricotta and cheeses.
- Want more veggies? Add layers of sautéed spinach, zucchini, or caramelized onion with the ricotta.
- Like it spicy? Add extra red pepper flakes or serve with Calabrian chili oil.
- Use basil pesto or Alfredo for an alternate sauce base.
Individual sizes also make these great for lunches—pack a roll or two per serving.
Serving Suggestions
Serve roll-ups with a crisp Italian salad, garlic bread, and a glass of red wine for the ultimate comfort dinner. For heartier meals, add roasted vegetables, or a bowl of minestrone soup.
Sprinkle each serving with extra Parmesan and fresh basil. For parties, cut roll-ups in half and serve as an appetizer.
For kids, pair with a simple fruit salad or apple slices and a cup of milk—they love the “pasta sushi” vibe.
Story & Origins
Lasagna and meatballs are icons of Italian-American kitchens, each with time-honored status and countless family secrets. The roll-up technique likely began as a home cook’s solution to lasagna fuss—easier to assemble, neater to serve, and with opportunities for endless creativity.
Marrying the two classics—meatball and lasagna—yields maximum flavor and textural variety, and rolls deliver that “individual portion” charm. It’s a dish everyone claims as their favorite, and the fun of rolling, baking, and sharing together cements its place as a modern comfort staple.
Nutrition Notes
This dish is robust in protein and calcium, with plenty of energy from pasta and cheese. Whole-grain noodles or light ricotta make it a little lighter; use extra veggies for bulk and fiber.
Make ahead and freeze in portions. Use leaner meat or plant-based options to suit dietary needs.
Flavors & Pairings
Pair with a classic tomato and herb salad, roasted garlic green beans, or a bright, vinegary slaw for balance. Garlic knots, ciabatta, and olive oil are crowd favorites as sides.
For dessert, keep the Italian theme with tiramisu, berry panna cotta, or biscotti with coffee.
Frequently Asked Questions
Can I freeze roll-ups?
Yes—either baked or unbaked. Thaw and reheat until piping hot.
How do I keep from overcooking noodles?
Only cook to al dente; baking finishes the process.
Can I use no-boil noodles?
Best to stick with classic sheets for rolling, but you can try softened no-boil varieties.
Can I prep ahead?
Absolutely—assemble up to 2 days before and refrigerate covered, then bake as directed.
What cheeses work best?
Whole-milk ricotta, low-moisture mozzarella, and real Parmesan for max melt and flavor.
How to portion?
Plan 2–3 roll-ups per adult for dinner servings.
Final Thoughts
Italian Meatball Lasagna Roll-Ups are the ultimate comfort dinner—hearty, saucy, and loaded with melting cheese and meatball goodness in every roll. Perfect for family gatherings, make-ahead meals, and any occasion that calls for classic Italian flavor with a playful twist. Bake a double pan—these always go fast!
