Meatball Lasagna Roll Ups

There are so many layers of flavor here, I hardly know where to begin. Tender lasagna noodles, wrapped around parmesan-spiked meatballs and smothered in homemade marinara sauce and cheese. This easy dinner is as gorgeous as it is delicious.

I'm serious, there are many flavor elements going on here - and they marry to create a divine experience. First, the meatballs are seasoned with cheese and herbs and roasted until golden brown and caramelized. While the meatballs cook, you whip up the zesty marinara sauce (also seasoned with herbs, garlic and onion) and cook the noodles. Each step is easier than the last and the dish comes together in about 30 minutes.

Why use 3/4 pound of beef and not the whole pound? Truth is, I think 3/4 pound is plenty when you combine the meatballs with all of those noodles. If you want to use a 1-pound package of beef, no problem - go for it!

Want to prep ahead? Genius idea. Assemble the casserole as instructed and cover it with plastic wrap. Refrigerate up to 24 hours before baking. Pull the dish from the fridge 30 minutes before baking, then remove the plastic wrap and bake as instructed.

Meatball Lasagna Roll Ups

3/4 pound lean ground beef
1/4 cup grated parmesan cheese
1 1/2 teaspoons dried oregano, divided
1 1/2 teaspoons dried basil, divided
1 teaspoon onion powder
1 teaspoon garlic powder
Salt and ground black pepper
8 lasagna noodles
1 tablespoon olive oil
1/4 cup minced white onion
2-3 cloves garlic, minced
28-ounce can tomato sauce
1/2 cup shredded mozzarella cheese

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
In a large bowl, combine the beef, parmesan, 1 teaspoon of the oregano, 1 teaspoon of the basil, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix well and shape the mixture into 16 meatballs. Arrange the meatballs on the prepared pan and bake for 20 minutes, until browned and cooked through.
Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and garlic and cook for 3 minutes, until soft. Add the tomato sauce, remaining 1/2 teaspoon oregano and 1/2 teaspoon basil and bring to a simmer. Reduce the heat to low and simmer for 5 to 10 minutes, stirring occasionally. Season to taste with salt and pepper.
Cook the lasagna noodles according to the package directions. Drain and arrange the noodles, in a single layer, on a large piece of foil (this prevents the noodles from sticking together).
Spoon about 1 cup of the tomato sauce into the bottom of a baking dish (I used my 7x11-inch pan, but any 2-quart baking dish will work). Spread the sauce out to coat the bottom of the pan.
Using a sharp knife, halve the lasagna noodles crosswise. Now halve each half lengthwise, making a total of 32 pieces.
Stack two of the longer pieces together and wrap them around the meatballs. Arrange the rolls in the prepared pan - using the sides of the pan and additional rolls to keep the noodles from unrolling (press them together). Spoon the remaining sauce over the meatballs (I chose not to cover the noodles with sauce because they looked so pretty). Top the meatballs with the mozzarella. Cover the dish with foil (spray the foil with cooking spray if it will touch the cheese - this prevents it from sticking).
Bake for 15 minutes. Uncover and bake for 5 to 10 more minutes, until the cheese melts.

Serves 4