1-First, preheat your oven to 375°F (190°C). Cook the lasagna noodles in salted water until al dente, then drain and rinse them in cold water to stop the cooking process. This keeps the noodles flexible for rolling without tearing.

2-Next, brown the ground beef over medium-high heat, breaking it up until it’s no longer pink. Add the diced onion and cook until softened, then stir in the garlic, salt, pepper, and oregano for one more minute. Mix in the marinara sauce, bring it to a simmer, and remove from heat. Spread 1/2 cup of this sauce in the bottom of a baking dish to prevent sticking.

3-In a bowl, combine the ricotta cheese, egg, Parmesan, 1 1/2 cups mozzarella, and chopped parsley to make the cheese filling. Lay each noodle flat and spread about 1/4 cup of the cheese mixture evenly on it. Add a heaping tablespoon of the meat sauce down the center, roll up the noodles, and place them seam-side down in the dish.

4-Pour the remaining meat sauce over the rolled noodles and sprinkle with the rest of the mozzarella cheese. Cover the dish with foil, using toothpicks if needed to keep it from touching the cheese. Bake covered for 40 minutes, then remove the foil and broil for 2-3 minutes until the cheese turns lightly golden. Garnish with more parsley before serving.