For the sauce pour heavy cream and marinara in a saucepan over medium heat and simmer for 5-6 minutes to make rose sauce. Transfer to a third pan and hold warm in steam table for service.
Fold together mozzarella, Romano, mascarpone, ricotta, basil, oregano, salt, pepper, and eggs. Refrigerate overnight.
Cut lasagna sheets in half. Place some of the cheese mixture on one end of cut sheet then roll carefully place end up on baking pan lined with parchment paper. Refrigerate overnight to set up.
Heat oven to 385° F. Pour sauce over the roses and warm the lasagna for 6-8 minutes.
Serve in baking dish or ladle rose sauce on bottom of warm entrée plate and place one to three lasagna roses in center on top of sauce. Portion amount of lasagna roses depends on size made. Garnish with fried basil leaves and serve a memory.