Preheat oven to 375°F. Bring a large pot of salted water to boil and cook lasagna noodles until al dente, about 8–9 minutes. Drain and lay flat on parchment paper to prevent sticking. Set aside.

Heat olive oil in a large skillet over medium-high heat. Add minced garlic and sauté for 30 seconds until fragrant, then add ground beef. Cook until browned, breaking apart with a spoon for 6–8 minutes. Drain excess fat if needed.

In a large mixing bowl, combine ricotta cheese, 1 cup mozzarella, parmesan, egg, Italian seasoning, salt, black pepper, and dried basil. Stir until well mixed. Fold cooked ground beef into the cheese mixture until fully incorporated.

Spread a thin layer of marinara sauce on the bottom of a 9x13 baking dish. Take one cooked noodle and spread 3–4 tablespoons of the cheesy lasagna roll ups crowd filling down the center. Roll tightly and place seam-side down in the dish. Repeat with remaining noodles and filling.

Pour remaining marinara sauce over the roll ups, coating each one generously. Sprinkle remaining 1 cup mozzarella cheese evenly over the top. Pour water around the edges of the baking dish.

Cover with foil and bake for 25 minutes. Remove foil and bake an additional 10 minutes until cheese is bubbly and lightly golden. Let rest for 5 minutes before serving.