Lasagna Roll-ups

Today I decided to stick with the Mediterranean theme of the weekend and go with something Italian.  My family loves lasagna, and this recipe literally puts a twist on the classic recipe.  This is a recipe I use a lot because it is so versatile.  This version uses marinara sauce and ground beef, but you could easily substitute Alfredo sauce and sauteed vegetables. 
12 lasagna noodles
1 1/4 lbs ground beef or turkey
2 cloves garlic, minced

2 teaspoons dried basil

1 teaspoon dried oregano

15 ounces ricotta cheese

2 cups shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 egg, beaten

2 tablespoons dried parsley

1 jar (26 ounces) marinara sauce (your favorite flavor)

Preheat oven to 375 degrees F.  In large pot, cook noodles according to package directions.  Drain well, and spread out on parchment or wax paper to cool.  Meanwhile, brown meat in skillet.  Drain grease and add garlic to pan and cook about 2 minutes.  Remove from heat and stir in basil and oregano.

Mix together ricotta, egg, parsley, Parmesan, and all but 1/4 cup mozzarella. 

Divide mixture evenly and spread over lasagna noodles.  Spread meat mixture evenly over cheese.  Carefully roll up each noodle. 

Place 1/2 cup of marinara sauce in bottom of baking dish.  Place rolled up noodles in pan (you may need to use more than one pan) and spoon remaining marinara sauce over the top of the noodles.  Sprinkle with remaining mozzarella.  Bake, covered, for 20 minutes.  Uncover and bake for 10 minutes more, or until cheeses are bubbly.

I like to serve this with broccoli sauteed in olive oil with a little garlic and Parmesan cheese, but a garden salad would be nice as well.  Garlic bread completes the meal.