Preheat oven to 350° F degrees. Bring a large pot of salted water to boil. Cook Barilla Lasagne according to box instructions - al dente. Once cooked, set Barilla Lasagne sheets aside.
Heat a large saucepan with olive oil over med-high temp and add ground beef. Once beef is browned, add tomato paste and mix together until tomato paste is toasted. Add in tomato sauce, salt & pepper. Bring temp to low and let simmer for 25-30 minutes. In a medium bowl, combine ricotta, 1/2 cup mozzarella cheese and parsley. Mix together until combined.
Cut Lasagne sheets in half. Keep the other half for later use. Add ricotta mixture to the half Lasagne sheet and top with mozzarella cheese. Roll Lasagne and repeat.
Spray a muffin tray with cooking spray. Add Lasagne to a muffin tray and place in the center of each tray. Take the other half of the Lasagne sheet and cut it length wise. Add mozzarella cheese and tomato sauce around the Lasagne in the tray. Add the length wise piece of Lasagne around it. Repeat. Top with parmesan cheese.
Bake Lasagne roses for 30-35 minutes. Add extra tomato sauce to the bottom of a bowl. Remove Lasagne roses from oven and add to the bowl. Top with fresh parmesan and basil. Serve and enjoy!
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