1-First Step: Prep and mise en place Preheat your oven to 375°F. Bring a large pot of salted water to a boil for the lasagna noodles. Have a large baking sheet ready to place cooked noodles on, and set out a medium bowl for the ricotta mixture. Cook the 12 lasagna noodles in the boiling water until al dente following package instructions. Aim for just tender so the noodles are pliable for rolling but not soft enough to tear. Drain and rinse under cold water to stop the cooking process, then lay the noodles flat on a clean towel or baking sheet. Lightly coat with a little oil if the noodles are sticking together.

2-Second Step: Cook the meat sauce Heat a large skillet over medium-high heat. Add the 16 oz ground beef and brown it, breaking it into pieces with a spatula. When the beef is mostly browned, add 1/2 cup diced onion and cook until soft and translucent, about 3-4 minutes. Stir in 3 minced garlic cloves, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp oregano. Cook for 30 seconds until fragrant. Pour in the full 32 oz of marinara sauce, stir to combine, then reduce heat and simmer briefly for a couple of minutes to bring flavors together. Remove from heat and set aside.

3-Third Step: Make the cheese filling In a medium bowl, combine 15 oz ricotta cheese with 1 large egg, 1/4 cup shredded Parmesan cheese, 1 1/2 cups of shredded mozzarella (from the 3 cups total), and 1/4 cup chopped parsley. Mix until evenly combined. This mixture should be thick enough to spread but not runny. Adjust texture by adding a tablespoon of milk if it feels too dense.

4-Fourth Step: Assemble the roll ups Spread about 1/2 cup of the meat sauce across the bottom of a casserole dish to prevent sticking and add an initial layer of flavor. On a clean baking sheet, lay one cooked lasagna noodle flat and spread a thin, even layer of the ricotta mixture across the length of the noodle, leaving 1/2 inch at each short end to prevent overflow. Place a heaping tablespoon of the meat sauce in a line along the ricotta. Starting from one long side, roll the noodle tightly to form a neat roll. Repeat with each noodle until you have 12 rolls. Arrange each roll seam side down in the casserole dish in a single layer so they do not unroll during baking.

5-Fifth Step: Top and bake Spoon the remaining meat sauce over the arranged roll ups so they are well covered. Sprinkle the remaining 1 1/2 cups of shredded mozzarella evenly over the top. Cover the casserole with foil, taking care the foil does not touch the cheese to avoid pulling melted cheese when removed. Bake covered at 375°F for 40 minutes. After 40 minutes, remove the foil and broil uncovered for 2-3 minutes until the cheese becomes golden and bubbly. Watch closely while broiling to prevent burning.

6-Final Step: Garnish and serve Remove the dish from the oven and let it rest for 5 minutes. Garnish with extra chopped parsley and cut each roll if you wish to serve smaller portions. Serve warm with a simple salad or garlic bread.