Cook the lasagna noodles according to the package instructions.

Set aside ¾ cup of plain sauce to spread on the bottom of the pan.

In a large skillet over medium heat brown the ground beef, sausage and onion together. Drain off and discard any fat.

Add the minced garlic and remaining spaghetti sauce. Simmer for 5 minutes.

In a large bowl, mix together the ricotta, 1 1/2 cups of the mozzarella cheese, eggs, Parmesan cheese, parsley, salt and ground black pepper. Mix well.

Spread the reserved ¾ cup spaghetti sauce on the bottom of the baking pan.

Lay out the lasagna sheets on a cookie sheet.

Spread each sheet with cheese mixture (Use about ¼ cup for each noodle).

Then spread about 2 tablespoons of meat sauce down the center of the noodle on top of the cheese. (If you’d like, you can skip this step and just put all of the sauce on top.)

Then roll up the lasagna sheets with the cheese inside.

Place the rolls seam down in the prepared pan.

Pour the remaining sauce evenly over the rolls.

Sprinkle the remaining 1 ½ cups mozzarella cheese over the rolls.

Spray a piece of aluminum foil with cooking spray. Cover the baking pan with the foil, sprayed side down.

Bake at 350º Fahrenheit for 40 minutes, then uncover the pan and bake for an additional 10 minutes. I like to broil my rollups for the last 3-5 minutes so they get browned on top. Watch them closely if you do this!