Preheat and prep: Heat your oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish and spread 1 cup of marinara on the bottom to prevent sticking.

Cook the noodles: Boil lasagna noodles in well-salted water until just shy of al dente, about 7–8 minutes. Drain and lay them flat on a lightly oiled sheet pan or parchment to keep them from sticking.

Make the cheese filling: In a bowl, mix ricotta, 1 1/2 cups mozzarella, 1/2 cup Parmesan, egg, Italian seasoning, a pinch of salt, and pepper. Stir until smooth. If using garlic, sauté it in olive oil for 30 seconds, cool slightly, and fold it into the cheese mixture.

Spread the filling: Working one noodle at a time, spread 2–3 tablespoons of the cheese mixture evenly over the noodle, leaving a small border at the top to prevent overflow while rolling.

Roll them up: Starting from the short end nearest you, roll the noodle into a spiral. Place each roll seam-side down in the sauced baking dish.

Top with sauce and cheese: Spoon remaining marinara over the rolls, covering them well so the edges don’t dry out. Sprinkle with the remaining mozzarella and Parmesan. Add a pinch of red pepper flakes if your crew likes mild heat.

Bake: Cover with foil and bake for 20 minutes. Uncover and bake 10–12 minutes more, until bubbling and lightly golden on top.

Rest and serve: Let the roll ups rest for 5–10 minutes. Garnish with chopped basil or parsley and serve warm.