In a large skillet over medium heat, brown 1 pound of ground beef or Italian sausage for about 5-7 minutes. Drain excess fat, then add two 14-ounce cans of diced tomatoes, a 6-ounce can of tomato paste, and 1 tablespoon of dried basil. Allow to simmer for 30 minutes, stirring occasionally. Season with 1 teaspoon of salt.

Preheat your oven to 375°F (190°C).

Bring a large pot of salted water to a rolling boil. Add 12 lasagna noodles and cook according to package instructions, typically around 8-10 minutes. Drain the noodles and spread them out flat on a clean kitchen towel.

In a mixing bowl, combine 3 cups of part-skim ricotta cheese, ½ cup of grated Parmesan cheese, 2 beaten eggs, 2 tablespoons of dried parsley flakes, and ½ teaspoon of freshly ground black pepper. Stir until smooth and creamy.

Take one cooked lasagna noodle and spread a generous ¼ cup of the ricotta mixture over it. Sprinkle with ¼ cup of grated mozzarella cheese. Roll tightly and place seam-side down in a lightly oiled loaf pan.

Pour a bit of the meat sauce into the bottom of each loaf pan. Top each roll-up with additional meat sauce and sprinkle with remaining mozzarella cheese.

Transfer to the preheated oven and bake for 25-30 minutes, or until the cheese is melted and the sauce is bubbling.

Allow to cool for 5-10 minutes before serving.