Take your 2 tablespoons of reserved pasta sauce & spread over the baking dish. Place 1 lasagna sheet on a flat surface. Leaving a 1cm border on one short side, spread sheet evenly with around 1/3 cup cheese sauce. Then spread over around 1 cup Bolognese mixture. Starting at the opposite end to border, roll up to enclose filling. Cut into thirds. Place, cut-side up, in prepared dish. Repeat with the cheese sauce, remaining lasagna sheets and Bolognese mixture, pack the rolls in tightly as possible. Add the leftover cheese sauce around the edges of the rolls. Bake for 10 minutes covered in foil.
I used a combination of thyme, rosemary and parsley but sage or oregano would also be great.