Cook noodles according to package directions.

In a medium size bowl combine ricotta cheese, mozzarella, parmesan, basil, sugar, salt and pepper.

Stir to combine.

When noodle are finished cooking drain off the water and rinse noodles under cool running water.

Cut each lasagna noodle in half, so you end of with 24 shorter noodles.

Place about 2 tablespoons of the cheese mixture at one end of each noodle.

Roll the noodle up.

Place noodles in a 13x9 inch baking pan coated with a thin layer of marinara sauce.

When all the noodles have been rolled and placed into the baking sheet spread remaining marinara sauce over top of noodles.

Sprinkle with additional mozzarella cheese if desired.