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Lasagna roll-ups are the perfect answer for when you want the taste of classic lasagna on a weeknight. They come together much more quickly than when layering the traditional pasta dish, but they totally hit the cheesy, gooey spot. This version from Natasha's Kitchen is also make-ahead, freezer-friendly and reheats well. Prep: 30 minutes | Cook time: 42 minutes | Total time: 1 hour 12 minutes | Servings:  Makes 12 lasagna rolls Ingredients Dry lasagna noodles Lean ground beef Marinara sauce Onion Garlic Salt and pepper Dried oregano Ricotta cheese Egg Parmesan cheese Mozzarella cheese Fresh parsley  Directions Preheat the oven to 375 F. Boil 12 lasagna noodles in salted water according to package instructions. Drain and fill the pot with cold water to stop the noodles from cooking further, and to keep them from sticking together. Set aside. Heat a large pan over medium-high and cook 16 ounces of ground beef until it’s no longer pink (about 2 min), using a wooden spoon to break it up. Add 1/2 cup of diced onion and cook until softened (about 3 min). Add 3 cloves of minced garlic, 1 tsp salt, 1/2 tsp ground black pepper and 1/2 tsp dried oregano. Sauté for one more min. Add a jar of your favourite marinara sauce, bring to a...