Step 1

Gather ingredients, start chopping the onion and the garlic while you heat the water to boil the noodles.

Step 2

Once the water comes to a full boil, drop the lasagna noodles into the boiling water and cook for one minute less than the recommended time on the package. Drain the noodles and cool them under cold running water.

Step 3

Heat a heavy bottom, wide skillet over medium high heat and start cooking the ground beef. Stir the meat until most of the pink color is gone.

Step 4

Add the chopped onion to the pan and sauté the onion in the meat drippings for 3-4 minutes while the rest of the meat cooks.

Step 5

Add the spices and the minced garlic and heat through for about 30 seconds or until the garlic becomes fragrant.

Step 6

Stir in the jars of marinara sauce to the meat and onion mixture, bring to a simmer and turn off the heat.

Step 7

While the meat sauce is coming back to a simmer stir together the cheese layer ingredients, reserving 1 cup of shredded mozzarella cheese for the topping.

Step 8

Scoop a heavy 1/2 cup of the meat sauce into the bottom of a rectangle caserole dish and spread it in an even layer.

Step 9

Lay out the cooled, cooked lasagna noodles on a baking sheet sprayed with a light coating of non stick spray.

Step 10

Spoon 1/4 cup or so of the meat and marinara sauce over each of the cooked noodles followed by 2-3 tablespoons of cheese mixture. Roll up each noodle to make a spiral.

Step 11

Place the rolls, end side down on top of the sauce.

Step 12

Dot the lasagna roll ups with the remaining cheese mixture.

Step 13

Spoon the remaining meat and marinara sauce over the dish.

Step 14

Spread the remaining cup of mozzerella cheese and parmesean cheese over the rolls.

Step 15

Cover with foil, but not tightly.

Step 16

Bake at 375 for 30 minutes, remove foil and then continue baking for an additional 10 minutes or until the cheese is golden brown.