Effortless Cheesy Lasagna Rolls

Preheat oven to 375°F.

Cook lasagna noodles in a large pot of salted water according to package instructions, then drain and fill pot with cold water to stop the cooking process and prevent noodles from sticking together.

In a deep pan or dutch oven over medium-high heat, cook ground beef until no longer pink, breaking it up with a spatula. Add diced onion and cook until softened. Stir in minced garlic, sea salt, black pepper, and dried oregano, then add store-bought marinara sauce and bring to a simmer. Turn off the heat.

Spread 1/2 cup meat sauce over the bottom of a casserole dish.

In a large bowl, mix ricotta cheese, egg, grated parmesan cheese, 1 1/2 cups shredded mozzarella cheese, and chopped parsley.

Lay cooked lasagna noodles on a large baking sheet in a single layer. Spread about 1/4 cup cheese mixture on each noodle, and add a heaping tablespoon of meat sauce in a strip down the center of the noodle. Roll noodles up and place seam-side down in the prepared casserole dish.

Top the lasagna rolls with remaining meat sauce and sprinkle with the remaining 1 1/2 cups shredded mozzarella cheese.

Cover the casserole dish with foil, ensuring the foil doesn't touch the cheese. Bake at 375°F for 40 minutes.

Remove foil and broil for 2-3 minutes, or until cheese is lightly golden. Garnish with chopped parsley before serving.