Make the Meatballs: Preheat your oven to 375°F (190°C). In a large bowl, combine the ground meat, breadcrumbs, Parmesan, egg, minced garlic, dried Italian herbs, salt, and pepper. Mix gently to combine. The mixture should be well-blended but not overworked to ensure tender meatballs. Shape the mixture into small meatballs, about 1–1.5 inches in diameter. Place the meatballs on a baking sheet lined with parchment paper or a silicone mat. Bake for 15–20 minutes, or until the meatballs are fully cooked through and browned on the outside. You can check the internal temperature to ensure they reach 165°F (75°C).
Prepare the Noodles: While the meatballs are baking, bring a large pot of salted water to a boil. Cook the lasagna noodles according to the package instructions, typically 9-11 minutes, until al dente. Drain the noodles well and lay them flat on a lightly greased baking sheet or a piece of wax paper to prevent sticking. You can also drizzle a small amount of olive oil over the noodles to keep them from sticking together.
Make the Ricotta Filling: In a medium bowl, combine the ricotta cheese, ½ cup of mozzarella cheese, ¼ cup Parmesan cheese, and an egg (if using). Stir until the mixture is smooth and creamy. Season with salt and pepper to taste. The ricotta filling should be thick yet spreadable, with a rich and cheesy flavor. If you prefer a smoother texture, you can blend the mixture briefly in a food processor.
Assemble the Roll-Ups: Lay each cooked lasagna noodle flat on a clean surface. Spread a thin, even layer of the ricotta mixture onto each noodle, covering it completely but not too thickly. Place 1–2 meatballs at one end of each noodle. Carefully roll up each noodle tightly, enclosing the meatballs inside. Repeat the process with the remaining noodles and meatballs, placing the rolled-up noodles seam-side down in a baking dish.
Bake: Preheat your oven to 375°F (190°C) if it’s not already heated. Spread 1 cup of marinara sauce on the bottom of a large baking dish. Arrange the lasagna roll-ups seam-side down in the dish. Pour the remaining marinara sauce over the top of the roll-ups, ensuring each roll is covered in sauce. Sprinkle the remaining mozzarella cheese over the top of the roll-ups and finish with a light dusting of grated Parmesan cheese. Cover the baking dish with foil and bake for 20–25 minutes, or until the cheese is melted and bubbly. For a golden top, remove the foil during the last 5 minutes of baking.
Serve: Once baked, remove the roll-ups from the oven and let them cool for a few minutes. Garnish with fresh basil or parsley and extra Parmesan cheese, if desired. Serve the roll-ups warm, either as a main dish or with a side salad and garlic bread for a complete meal. The combination of savory meatballs, creamy ricotta filling, and gooey melted cheese will delight your taste buds!
