Lasagna roll ups are a fun way to eat a favorite dinner.
The ricotta mixture melts into the meat sauce to create abolognese-like flavor.
We like Rao’s marinara the best, but you should use your favorite marinara.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
)jar marinara sauce(such as Raos)
1 1/4tsp.kosher salt, divided
1(15-oz.
Cook pasta in salted water according to package directions for al dente.
Lightly spray a 9- x1 3-inch baking dish with cooking spray.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cook meat sauce:
Heat oil in a large nonstick skillet over medium.
Add onion and cook, stirring occasionally until almost soft, about 5 minutes.
Add garlic to skillet and cook, stirring frequently until fragrant, about 1 minute.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Stir in 21/2 cups marinara and 1/2 teaspoon salt.
Bring to a boil over medium high, stirring often.
Reduce heat to medium-low and simmer for 3 minutes then remove from heat.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Spread 1 cup of the meat sauce in an even layer in the bottom of the prepared dish.
Assemble roll ups:
Spread about 1/4 cup cheese mixture in an even layer on 1 noodle.
Spoon about 3 tablespoons of the beef mixture in a line down the center of the noodle.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Roll up firmly, and place, seam side down, into a prepared baking dish.
Repeat with remaining noodles, cheese mixture, and meat sauce (you should have meat sauce leftover).
Sprinkle remaining 2 cups mozzarella evenly over rolls.

Credit:Caitlin Bensel; Food Stylist: Torie Cox
Let stand 10 minutes before serving; garnish with fresh basil.

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Credit:Caitlin Bensel; Food Stylist: Torie Cox