Lasagna Roll-ups with Goat Cheese

Another post "dans la cuisine de ma maman" (see previous post for explanation).  This was super delicious and will definitely make again.  It came out a little on the salty side, so I think I'll go lighter on the salt next time.  I modified here and there from original recipe, but not much.  Served with garlic bread mmmmm!

Link to original recipe:
http://www.williams-sonoma.com/recipe/beef-basil-and-goat-cheese-lasagna-roll-ups.html

Ingredients:

2 T. olive oil
1 medium yellow onion, chopped
3 garlic cloves, minced
1/4 tsp. red pepper flakes (optional; I added and recommend)
2 tsp. salt, plus additional if desired (to taste)
1 tsp. coarsely ground black pepper, plus additional if desired (to taste)
1/4 tsp. dried oregano (my addition--didn't measure, just estimating this much)
1 can (28 oz.) crushed tomatoes (we used 1 quart of home-canned fresh tomatoes)
3/4 lb. dried lasagna noodles
1 lb. ground beef
8 oz. ricotta cheese (I used part skim)
4 oz. fresh goat cheese
1 c. grated Parmigiano-Reggiano cheese, divided
1 egg, lightly beaten
1/3 c. chopped fresh basil
1 c. shredded mozzarella cheese (I may have used more than this, as I didn't measure this part)

Directions:

1. In a large saucepan over medium-high heat, heat the olive oil.  Add the onion and cook until it begins to soften, stirring occasionally, about 4 minutes.

2. Add the garlic, red pepper, salt, black pepper, and oregano.  Cook for 2 minutes.

3. Add the tomatoes.  Use an immersion blender (if available) to blend sauce until mostly smooth.  Bring sauce to boil, then reduce heat to low and simmer for 20 minutes.  Season with additional salt and pepper if desired.

4. Meanwhile, bring a large pot of salted water (enough to cover lasagna noodles) to boil and cook noodles according to package directions (I used Barilla brand, which took 8 minutes).

5. Drain noodles and lay flat in a single layer on a baking sheet.

6. Heat oven to 400°F.

7. In a frying pan, cook the ground beef over medium-high heat, breaking into small pieces, until browned. Drain off any fat.

8. Season with salt and pepper if desired, then transfer to a large bowl to let cool slightly.

9. Add the ricotta, goat cheese, 1/2 c. of the Parm.-Regg., egg, basil, and 1/3 c. of the tomato sauce.  Stir to combine.

10. Pour 1 1/2 c. of the tomato sauce into the bottom of a 9" x 13" baking dish, spread to cover evenly.

11. On each lasagna noodle, spread a thin layer of the beef mixture.  Roll up the noodle and place noodle seam side down in the baking dish.

12. Pour remaining tomato sauce over the top of roll-ups.

13. Sprinkle to cover with mozzarella, followed by remaining Parm.-Regg.

14. Bake for 20 min.  Serve immediately and enjoy!