Preheat your oven to 375°F.

In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Add the ground beef and cook until it’s no longer pink, about 3-4 minutes.

Add ⅓ cup of diced onion and cook until transparent, about 3 minutes. Add the crushed red pepper, black pepper, Italian seasoning, and garlic. Sauté for another minute.

Pour in the marinara sauce and let it simmer for 5 minutes before setting aside.

In a large pot, bring water to a boil, adding 1 teaspoon of salt and 1 tablespoon of olive oil. Cook the lasagna noodles al dente according to the package instructions, drain, and cover with cold water.

In a bowl, combine ricotta cheese, egg, Parmesan, 1½ cups mozzarella, and parsley. Mix until integrated.

Lay out cooked noodles and spread the ricotta mixture evenly over them. Top each noodle with a spoonful of the meat mixture.

Spread ⅓ cup of meat sauce on the bottom of a baking dish and roll up the noodles jellyroll-style, seam-side down.

Cover the roll-ups with the remaining meat sauce and sprinkle the leftover 1½ cups mozzarella cheese on top.

Cover with foil and bake for 38 minutes. Remove foil and bake for an additional 2 minutes. Garnish with chopped fresh parsley before serving.