Meatball Lasagna Roll Ups

Start by making the meatballs. Combine all of the ingredients in the bowl, and mix until incorporated. Be careful not to over mix, as this will make the meat tough!

Pop into the fridge to chill for 30 minutes. Roll into balls - this should make around 12. Place on an oiled baking tray, then into the oven for 20 minutes at 200 C. 

Meanwhile, prepare the marinara. Saute an onion and garlic in olive oil over medium heat until softened. Add tomato paste and cook for a further few minutes, before adding the chopped tomatoes. Fill up the empty can with water and add that too.

Season with oregano, chilli, salt, and sugar. Leave to simmer until thickened. 

Make a quick bechamel - melt butter, add the flour and whisk. Slowly pour in the milk, whisking constantly, then season with salt and pepper.

Spread some marinara down the length of the lasagna sheet. Sprinkle over cheese, then pop down a meatball. Roll up. 

Spread a layer of the marinara in the dish, then arrange over the rolled up meatballs. Top with bechamel, more marinara, and more mozzarella. Pop into the oven for 20 minutes at 200 C.