• Make the marinara sauce
  3 cups Marinara sauce

Cooking The Lasagna Noodles

• Bring a large pot of water to a boil.
• Salt the water then cook lasagna noodles for just a little more than half of the time suggested on the box.
  1 lb dried egg lasagna noodles
• Drain the pasta and with tongs, place each lasagna noodle on to a kitchen towel side by side.

Make Beef Filling

• In a skillet over medium heat, add olive oil and onion and cook for about 3 minutes until onions are translucent.
  ½ cup Yellow onion, 1 tablespoon olive oil
• Now push the onions aside in the pan and add the ground beef and cook until browned then mix together with the onions.
  1 lb Ground beef
• Add diced garlic, pepper and salt and cook for 2 minutes until the garlic is fragrant.
  ¼ teaspoon kosher salt, 3 Cloves fresh garlic, ⅛ teaspoon black pepper
• Remove from the heat , and add the mozzarella and fresh basil and mix well then allow to cool slightly.
  ¼ cup fresh basil, 1 cup Whole Milk shredded mozzarella

Assembling the cannelloni

• Preheat oven to 375 degrees.
• Grab a 9 by 11 inch baking dish
• Spread ¾ cup of the marinara on the bottom of the baking dish.
• On a large plate, place one lasagna noodle flat and lengthwise then scoop 2 heaping tablespoons of beef mixture and place it down the entire center of the lasagna noodle.
• Roll the lasagna noodle on the long side, making sure to roll it as tight as you can.
• Place it in the baking dish seam side down on top of the marinara.
• Continue doing this until all the cannelloni are rolled, making sure to pack them together tightly side by side. If you run out of space in your baking dish, grab another small baking dish and add the remaining cannelloni in that.
• Take the remaining marinara and add water and mix well. Cover the cannelloni with the marinara.
  ¼ cup Water
• Now sprinkle the the Parmesan cheese over the sauce.
  1 ½ cups Grated Parmesan
• Bake the lasagna for 30-40 minutes on the middle rack of your oven until it is bubbling and starting to brown on top.
• Let cool for 10 minutes then scoop and serve.