Preheat oven to 375°F. Place meatballs on aluminum foil-lined baking sheet. Bake 10 minutes; gently turn meatballs over and bake an additional 10 minutes.
Allow the meatballs to cool slightly then cut 4 of the meatballs in half.
Pour 2 cups of pasta sauce into the bottom of a 10"x15" casserole dish.
In a medium bowl, mix the ricotta, egg, and parmesan cheese until combined.
Spread the ricotta mixture down the length of each cooked lasagna noodle.
Sprinkle the rolls with the mozzarella cheese (reserving 1/4 cup of cheese).
Place 1 and a half meatball at the end of each lasagna noodle.
Starting at the end with the meatballs, roll tightly and place the roll into the prepared casserole dish, seam side down. Repeat with the remaining lasagna noodles.
Pour the remaining pasta sauce over top of the lasagna rolls and sprinkle with the reserved mozzarella cheese.
Bake for 20 minutes, until heated through and cheese is bubbly.