1-Preheat the oven to 375˚F. Cook the lasagna noodles in salted water until al dente, then drain and rinse them with cold water to halt cooking and avoid sticking.

2-In a pan over medium-high heat, cook the ground beef until it is no longer pink, breaking it up as it cooks. Add the diced onion and cook until softened. Stir in the minced garlic, salt, pepper, and oregano, and cook for another minute. Mix in the marinara sauce and simmer briefly, then remove from heat. Spread about 1/2 cup of the meat sauce on the bottom of a casserole dish.

3-In a separate bowl, combine the ricotta cheese, egg, grated Parmesan cheese, half of the shredded mozzarella cheese, and chopped parsley to create the cheese filling.

4-Lay the cooked noodles flat on a surface. Spread about 1/4 cup of the cheese mixture onto each noodle, followed by a heaping tablespoon of the meat sauce down the center. Roll up each noodle and place them seam-side down in the prepared casserole dish.

5-Pour the remaining meat sauce over the rolled noodles and sprinkle the rest of the shredded mozzarella cheese on top. Cover the dish with foil, ensuring it does not touch the cheese.

6-Bake covered for 40 minutes at 375˚F. Remove the foil and broil for 2-3 minutes until the cheese is bubbly and lightly golden. Garnish with additional chopped parsley before serving.