Boil the lasagna noodles in a large pot of salted water according to package instructions until slightly firm.

Drain them carefully and lay them out flat on a sheet of parchment paper or a clean baking sheet so they don’t stick together.

In a large saucepan, heat the three tablespoons olive oil over medium heat.

Sauté the chopped onion, garlic, red pepper, and grated carrots until soft.

Stir in the chopped beef tomato, two cans of tomato sauce, oregano, salt, sugar, and a pinch of red pepper flakes.

Simmer for 10 minutes, then stir in the milk. Remove from heat.

Preheat your oven to 350 degrees Fahrenheit.

Spread a thin layer of your prepared garden sauce across the bottom of a 9×13-inch baking dish.

Take a cooked lasagna noodle, place one halved piece of string cheese at one end, and roll the noodle tightly around it.

Place the pasta rolls seam-side down and tightly packed together into the baking dish.

Pour the remaining marinara generously over the top, ensuring all the noodles are covered.

Cover the dish tightly with foil and bake for 30 minutes.

Remove the foil and bake for another five to 10 minutes.