1. Prepare Oven, Dish, and Cook Noodles:

• Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.
• Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions until al dente (usually a minute or two less than fully cooked – they need to be pliable but firm enough to roll).
• Drain the noodles carefully and lay them flat on parchment paper or lightly oiled foil to prevent sticking while you prepare the meatballs.

2. Make and Cook Meatballs:

• In a large bowl, combine the ground beef or Italian sausage, breadcrumbs, grated Parmesan cheese, beaten egg, minced garlic, Italian seasoning, salt, and pepper.
• Gently mix the ingredients together with your hands until just combined. Be careful not to overmix, which can make meatballs tough.
• Shape the mixture into small meatballs (about 1-inch diameter – you should get around 24-36 meatballs, enough for 2-3 per roll-up).
• Heat the olive oil in a large skillet over medium-high heat. Carefully place the meatballs in the skillet (work in batches if necessary to avoid overcrowding).
• Cook the meatballs, turning occasionally, until they are browned on all sides and cooked through. Remove cooked meatballs from the skillet and set aside on a plate (drain on paper towels briefly if very greasy).

3. Assemble the Lasagna Roll-Ups:

• Lay one cooked lasagna noodle flat on a clean work surface.
• Spread a small amount (about 1-1.5 tablespoons) of ricotta cheese evenly over the surface of the noodle, leaving a small border at one end.
• Place 2 or 3 cooked meatballs in a line across one of the short ends of the noodle (on top of the ricotta).
• Carefully roll up the lasagna noodle snugly around the meatballs, starting from the end with the meatballs.
• Place the finished roll-up seam-side down in the prepared baking dish.
• Repeat with the remaining noodles, ricotta, and meatballs, arranging the roll-ups snugly in the dish.

4. Add Sauce and Cheese:

• Pour 1 cup of the marinara sauce evenly over the bottom of the baking dish before placing the roll-ups (Correction based on instruction flow: It’s better to put sauce down first). Arrange the roll-ups on top of the sauce.
• Top the arranged roll-ups evenly with the remaining 1 cup of marinara sauce.
• Sprinkle the 1 1/2 cups of shredded mozzarella cheese evenly over the sauce-covered roll-ups.

5. Bake:

• Cover the baking dish tightly with aluminum foil.
• Bake in the preheated oven for 25 minutes.
• Carefully remove the aluminum foil (watch for steam).
• Return the dish to the oven and bake uncovered for an additional 10 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the casserole is heated through.

6. Rest and Serve:

• Let the Meatball Lasagna Roll-Ups cool in the dish for a few minutes (5-10 minutes) before serving. This helps them hold their shape slightly better.
• Garnish with fresh chopped parsley or basil, if desired.
• Use a spatula to carefully lift out individual roll-ups. Serve hot.