Lasagne roll ups

I found that this recipe asked for 6 lasagne sheets, but I had extra filling and sheets, so I made more to squish them tight into my dish. I suggest doing this too as they didn't like to cooperate and unroll.

- 2 tablespoons oil, divided

- 113g mince

- 1/8 cup diced onion

- 395g crushed tomatoes

- 1 1/2 cloves garlic

- 1 teaspoon dried basil

- 1/4 teaspoon dried oregano

- 212g ricotta cheese

- 1/2 egg (light whisk in a bowl and use 1/2)

- 1 1/2 tablespoons mozzarella, divided

- 3/4 cup Parmesan cheese

- pinch salt

- pinch pepper

- 6 fresh lasagne sheets

1. Preheat oven to 190 degrees celcius. In a pan, heat 1/2 of the oil and cook the mince and onion. Add the tomatoes, garlic, basil, oregano, and the rest of the oil. Season to taste. Cover and simmer. 

2. While the meat sauce is simmering, in a bowl, mix the ricotta, egg, salt, and pepper. Add the parsley, 1 cup of mozzarella and the Parmesan together well. 

3. Spread a little meat mixture on the bottom of your baking dish. 

On each of the lasagne sheets, spread a small amount of the cheese mixture on the bottom, then a little of the meat mixture on top of that. Roll up tight and place the roll seam side down in your baking dish and sprinkle the rest of the mozzarella over the top.

4. Cover with foil, being careful not to touch the cheese and cook for 35 minutes.