First things first, cook the lasagna noodles according to the package instructions. Make sure they’re al dente—this is key because they’ll cook a little more once they’re in the oven.

Once they’re done, drain them and lay them flat on a sheet of parchment paper or a clean kitchen towel to keep them from sticking together. Set them aside and get ready for the next steps.

While the noodles are cooking, heat up a bit of olive oil in a large skillet over medium heat. Add the ground beef and cook it until it’s browned and fully cooked through. You’ll want to break it up into small pieces as it cooks.

Add the garlic and cook for another minute or so, until it becomes fragrant. Then, stir in your tomato sauce and Italian seasoning, and let it all simmer for about 5 minutes. This gives the flavors a chance to meld together, and trust me, your kitchen will start smelling amazing!

Now comes the fun part—assembling the rolls! Start by spreading a spoonful of the ricotta cheese over each cooked lasagna noodle. Be generous with the ricotta; it’s the creamy base that makes these rolls so delicious. Then, spoon a little bit of the beef mixture onto the center of each noodle.

Sprinkle a little bit of mozzarella cheese on top of the beef, and then carefully roll up the noodle, tucking in the edges as you go. Repeat with the remaining noodles until you’ve got a tray full of mini lasagna rolls.

If you want to make the rolls extra cheesy, go ahead and add some more mozzarella right inside the rolls as you assemble them. I’m all about making things cheesy!

Place each rolled lasagna noodle in a greased baking dish, seam side down. Once all the rolls are in the dish, pour the remaining tomato sauce over the top. Don’t be shy with the sauce—this helps keep the rolls nice and moist while they bake.

Sprinkle a little extra mozzarella and Parmesan cheese on top for that golden, bubbly finish. Then, cover the dish with foil and bake it at 375°F for about 25-30 minutes, or until the cheese is melted and the rolls are heated through.

For a crispy, cheesy top, remove the foil during the last 10 minutes of baking. It’ll get that nice, bubbly golden crust that makes it extra tempting!