Bring a large pot of water to boil and prepare lasagna noodles according to package directions. Immediately rinse cooked noodles with cold water until cool enough to handle and drain well.
In a medium mixing bowl combine the ricotta, egg, garlic, 1/4 cup Parmesan, basil, salt and pepper.
Preheat oven to 350 degrees F. Spoon enough of the Extra Meaty Easy Homemade Spaghetti Sauce into a 13- x 9-inch baking dish to lightly coat the bottom (about 1 cup). Reserve remaining sauce.
Lay one cooked noodle out on top a sheet of aluminum foil or wax paper. Spoon a couple tablespoons of the ricotta mixture on the noodle and spread it out evenly with the back of a spoon. Spread some of the meat sauce mixture over the ricotta and roll the lasagna noodle up. Use a spatula to transfer the roll-up to the baking dish and set it down sideways, seam side down. Repeat with remaining noodles, ricotta mixture, and sauce. A standard 13" x 9" baking dish will hold 3 across if roll-ups are placed sideways. You should be able to fit all 12 roll-ups snugly in the baking dish.
Spoon the remaining sauce mixture over the top of the roll-ups and sprinkle with mozzarella and remaining 1/4 cup of Parmesan cheese. Spray the backside of a large piece of foil with non-stick cooking spray and cover the dish, coated side down. The non-stick spray will prevent the melted cheese from sticking to the foil.
Bake for 30 minutes. Remove foil and continue to bake for an additional 5 to 10 minutes, until sauce is bubbly. Remove from oven and allow to sit for 5 minutes before serving.