Meatball Lasagna Rollata
Rating
These meatball lasagna rolls are even BETTER than Olive Garden's.
Ingredients
- 5 lasagna noodles
- FOR THE MEATBALLS
- 2 tbsp. extra-virgin olive oil
- 1 lb. ground beef
- 2 cloves garlic, minced
- 1 large egg
- ¼ c. freshly grated Parmesan, plus more for garnish
- ¼ c. freshly chopped parsley
- ¼ tsp. crushed red pepper flakes (optional)
- Kosher salt
- Freshly ground black pepper
- FOR THE CHEESE FILLING
- 1 (16-oz.) container ricotta
- 1 large egg, lightly beaten
- 1½ c. shredded mozzarella
- ½ c. shredded Asiago
- ½ c. freshly grated Parmesan
- 2 cloves garlic, minced
- 2 tbsp. freshly chopped basil, plus more for garnish
- Kosher salt
- Freshly ground black pepper
- FOR THE SAUCE
- 1 tbsp. extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tsp. dried oregano
- ¼ tsp. crushed red pepper flakes
- 1 (28-oz.) can crushed tomatoes
Instructions
- In a large pot of salted boiling water, cook pasta according to package directions until al dente, 6 to 7 minutes. Drain and drizzle a bit of olive oil to prevent noodles from sticking together.
- Make meatballs: Preheat oven to 425°. Line a large baking sheet with foil and rub with 2 tablespoons oil. In a large bowl, add beef, garlic, egg, Parmesan, parsley, and pepper flakes if using. Season with salt and pepper and mix until just combined.
- Form into 15 meatballs, then place on prepared pan and bake until golden and firm to the touch, 20 to 25 minutes. Reduce oven to 375° when meatballs are cooked through.
- Meanwhile, make sauce: In a large pot over medium heat, heat remaining tablespoon oil. Add garlic, oregano, and crushed red pepper flakes and cook until fragrant, 1 minute. Add crushed tomatoes and season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10 minutes, stirring occasionally. After 10 minutes have passed, add cooked meatballs and simmer 10 minutes more.
- Meanwhile, make cheese filling for lasagna: in a large bowl, stir to combine ricotta, egg, cheeses, garlic, and basil. Season with salt and pepper and stir until combined.
- Grease a large baking dish with nonstick cooking spray. Place one lasagna noodle flat on a clean work surface. Add a thick layer of ricotta mixture and roll up loosely. Place in prepared baking dish. Repeat until all ricotta mixture is used.
- Bake lasagna roll-ups until cheese is melty and warmed through, 13 to 15 minutes.
- To serve, plate lasagna roll-up, then top with meatballs and sauce. Garnish with basil and Parmesan before serving.
