Preheat your oven to 375°F (190°C). In a large pot, bring water to a boil and cook lasagna noodles according to package instructions until al dente, about 8-10 minutes. Drain the noodles and lay them flat on a clean kitchen towel or parchment paper to cool.

In a large skillet over medium heat, add the ground beef, breaking it apart with a spatula. Cook until browned, about 6-8 minutes. Add the diced onion and sauté for an additional 3 minutes. Stir in minced garlic, garlic powder, sea salt, pepper, and dried oregano. Pour in marinara sauce and let it simmer for 5 minutes.

In a mixing bowl, combine ricotta cheese, a large egg, shredded parmesan, half of the mozzarella, and chopped parsley. Mix until creamy and well combined.

On a clean cutting board, lay out each lasagna noodle. Spread about 2-3 tablespoons of the cheese filling over each noodle, leaving a small border. Add a spoonful of the meat sauce in the center and roll up each noodle from one end to the other, placing seam-side down in a greased casserole dish.

Pour the remaining meat sauce evenly over the top of the roll ups and sprinkle the rest of the shredded mozzarella cheese over it.

Cover the casserole dish with aluminum foil and bake for 40 minutes. Remove the foil and broil for an additional 2-3 minutes until the cheese is bubbly and golden.