pound ground beef
cup chopped onion
cloves garlic, minced
(26 ounce) jar pasta sauce with herbs
(15 ounce) container ricotta cheese
cups shredded mozzarella cheese, divided
cup grated Parmesan cheese
Preheat oven to 350 degrees. Coat a 13x9 inch baking dish with nonstick cooking spray. Cook the noodles according to package directions. Drain. Lay the noodles flat on waxed paper. Cook the beef, onion and garlic in a medium skillet over medium-high heat, stirring occasionally, until meat is browned and crumbly. Drain. Add pasta sauce, bring to a boil over medium-high heat. Spread 2 cups sauce mixture in the prepared baking dish. Mix the ricotta and 1 cup mozzarella in a large bowl. Spread about 3 tablespoons cheese mixture evenly over each lasagne noodle. Roll up the noodles tightly. Place, seam sides down, over the sauce in the baking dish. Spoon the remaining sauce over the rolls. Sprinkle with the Parmesan. Bake the rolls until heated through and bubbly, about 30 minutes. Sprinkle with the remaining mozzarella. Let stand for 5 minutes before serving.