In The Kitchen: Basil Lasagna Rolls

1  16 oz. pkg lasagna noodles
1 1/2 lb. ground beef or sausage
1 med. onion
2 jars prepared marinara
1 T Mexican oregano, dried
2 cloves minced garlic
3/4 cups shredded fresh basil
1 16 oz container whole milk ricotta cheese
2 eggs, beaten
1 lb shredded mozzarella cheese
1 cup each peccorino, romano, and parmesan
1 t pepper

Preheat oven to 325 degrees. Cook lasagna noodles according to package directions

While noodles are cooking, brown beef in large skillet over medium heat. Add onions and garlic, marinara, and herbs (except Basil), and simmer for 20 minutes.

Mix ricotta, beaten eggs, and half of each type of cheese and pepper in a mixing bowl

Lay one noodle out on a board and spread with cheese mixture. Sprinkle with shredded basil. Spoon a small amount of sauce into baking dish. Roll up and place in baking dish. Top with a small amount of sauce. Top with each kind of cheese. Bake for 20 minutes until golden.  (Be Careful! The Parmesan and Romano can burn very quickly.)