In a large skillet, heat a drizzle of olive oil over medium heat. Add diced yellow onion and minced garlic, cooking until the onion becomes translucent, about 2–3 minutes. Stir in the ground beef, breaking it apart with a spatula, and cook until browned, approximately 5–7 minutes. Mix in spices and half of the marinara sauce, letting it simmer for another 3 minutes. Remove from heat and set aside to cool slightly.

Bring a large pot of salted water to a boil. Carefully add the lasagna noodles and cook according to package instructions until just al dente, about 8–10 minutes. Drain the noodles and immediately transfer them to a cold water bath to stop the cooking process. Once cooled, lay the noodles flat on a clean kitchen towel or baking sheet to dry.

In a large bowl, combine ricotta cheese, beaten egg, grated Parmesan, shredded mozzarella, and chopped parsley. Mix well until fully incorporated; the filling should be creamy and well-seasoned. Taste and adjust seasoning with salt and pepper if desired.

On a clean surface, lay out each lasagna noodle neatly. Spread a generous layer of the cheese mixture over the noodles, followed by a spoonful of the meat mixture. Starting from one end, carefully roll each noodle into a tight cylinder, ensuring the filling stays inside. Place the rolls seam-side down in a greased baking dish.

Preheat your oven to 375°F (190°C). Pour the remaining marinara sauce evenly over the assembled Lasagna Roll Ups, ensuring they are generously covered. Sprinkle additional mozzarella cheese on top.

Cover the baking dish with aluminum foil, making sure it does not touch the cheese. Bake in the preheated oven for 38 minutes. After this time, carefully remove the foil and bake for an additional 2 minutes to allow the cheese to bubble and turn golden.

Once baked, remove the dish from the oven and let it rest for about 5 minutes before serving. Garnish with extra parsley or basil for color and freshness.