1-First Step: Prep the oven and noodles Start by preheating your oven to 375°F. While it heats, cook the 12 lasagna noodles in salted water until they are just al dente, usually according to package instructions. Drain the noodles well, then place them in cold water so they stop cooking and do not stick together. This step matters because soft, overcooked noodles tear more easily when rolled. If a noodle breaks, do not worry. Cook a couple of extra noodles if you can, since having backups makes assembly much easier. Lay the drained noodles flat on a clean surface or baking sheet so they stay separated and easy to fill.

2-Second Step: Make the meat sauce Place a deep pan over medium heat and brown the 16 oz ground beef until no pink remains. Add the 1/2 cup diced onion and cook until it turns soft. Stir in the 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp oregano. Let everything sauté for about one minute so the garlic becomes fragrant. Next, stir in the 32 oz marinara sauce and let it simmer briefly. Taste the sauce and adjust the seasoning if needed. Remove the pan from the heat once the flavors have blended. This sauce should be thick enough to spoon over the noodles without running everywhere.

3-Third Step: Mix the cheese filling In a medium bowl, combine the 15 oz ricotta cheese, 1 large egg, 1/4 cup shredded Parmesan cheese, 1 1/2 cups shredded mozzarella cheese, and 1/4 cup chopped parsley. Mix until smooth and creamy. Whole milk ricotta works especially well here because it gives the filling a rich texture and helps keep the rolls from becoming watery. If you prefer cottage cheese, drain it well first and mash it before mixing. That helps keep the filling smooth. Mascarpone or cream cheese can also work, but they are richer, so a little extra seasoning may be helpful.

4-Fourth Step: Assemble the roll ups Spread 1/2 cup of the meat sauce across the bottom of a casserole dish. This keeps the rolls from sticking and adds flavor underneath. Then, lay the noodles flat on a baking sheet or work surface to keep the mess under control. Spoon about 1/4 cup of cheese mixture over each noodle and spread it evenly from end to end. After that, add a heaping tablespoon of meat sauce down the center of each noodle. Roll each noodle up carefully and place it seam-side down in the casserole dish. If you like, you can stand the roll ups upright in the dish, but laying them flat usually makes serving easier and keeps the sauce where it belongs.

5-Fifth Step: Add sauce and cheese Once all the noodles are in the dish, spread the remaining meat sauce over the top. Sprinkle on the remaining 1 1/2 cups shredded mozzarella cheese so every roll gets a nice melted topping. Make sure the cheese covers most of the surface for that classic baked pasta finish. For less mess and easier cleanup, assemble the Lasagna Roll Ups on a baking sheet before moving them to the casserole dish. If you are making this for a larger group, a 9×13-inch casserole dish works well and gives the rolls room to bake evenly.

6-Final Step: Bake and serve Cover the casserole dish with foil, but avoid letting the foil touch the cheese. Bake for 40 minutes. Then remove the foil and broil for 2 to 3 minutes until the cheese turns lightly golden on top. Keep a close eye on it during broiling because cheese can brown quickly. Once baked, garnish with extra chopped parsley and serve warm. Let the dish rest for a few minutes before slicing or lifting out the rolls. The short rest helps everything settle so the rolls hold their shape better on the plate.