Cook lasagna noodles according to package directions, except cook for 2 minutes less than the suggested time; drain. Place noodles in a single layer on a sheet of greased foil.
Meanwhile, preheat oven to 350 degrees F. In a large bowl combine egg, 1 cup of the mozzarella cheese, 1/2 cup of the Parmesan cheese, the onion, sweet pepper, and pesto. Add ground beef; mix well. Divide mixture into 12 portions. Mound each portion at the end of each noodle and roll up; arrange filled noodles in a 3-quart rectangular baking dish. Pour the 20-Minute Marinara Sauce or bottled pasta sauce over filled noodles.
Bake, covered, for 45 minutes. Sprinkle with the remaining 1 cup mozzarella cheese and the remaining 1/2 cup Parmesan cheese. Bake, uncovered, about 10 minutes more or until cheeses are melted. If desired, garnish with basil.
Quick Gluten-Free Marinara Sauce
Place tomatoes in a food processor or blender. Cover and process or blend until nearly smooth. Stir in basil; set aside.
In a large skillet heat oil over medium heat. Add garlic; cook and stir until garlic is lightly browned. Stir in tomato mixture, crushed red pepper, salt, and black pepper. Bring to boiling; reduce heat. Simmer, uncovered for 10 minutes. Use on pasta, pizzas, and bruschetta.