Preheat the oven to 375 degrees Fahrenheit.

In a large skillet over medium-high heat, add 1 tablespoon of olive oil. Once hot, add the ground beef and cook until no longer pink (about 3-4 minutes). Add ⅓ cup of diced yellow onions and cook until transparent (about 3 minutes). Season with crushed red pepper, black pepper, Italian seasoning, salt, and garlic. Mix well and sauté for an additional minute.

Pour in the marinara sauce, allow to simmer for about 5 minutes, then remove from heat.

In a large pot, bring water to a boil. Add 1 teaspoon of salt and 1 tablespoon of olive oil, then cook the lasagna noodles according to package directions until al dente. Drain and cover with cold water to stop cooking.

In a large bowl, combine ricotta cheese, egg, ½ cup Parmesan cheese, 1½ cups mozzarella cheese, and chopped parsley. Stir thoroughly until fully incorporated.

Lay out the cooked lasagna noodles on a clean surface. Spread the ricotta mixture evenly over each noodle. Add a spoonful of the meat mixture to each noodle and spread evenly.

Place ⅓ cup of the meat sauce at the bottom of a baking dish. Carefully roll up the noodles, jellyroll-style, and place them seam-side down in the dish.

Pour any remaining meat sauce over the lasagna roll-ups. Sprinkle the remaining 1½ cups mozzarella cheese generously on top. Cover the dish with foil.

Place the covered dish in the preheated oven and bake for 38 minutes. Remove the foil and bake for an additional 2 minutes until the cheese is bubbly and golden.

Garnish with chopped fresh parsley before serving.