Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside.

Bring a large pot of water to a boil. Cook the lasagna noodles according to the package directions. Rinse under cool water and drain.

Heat a large skillet over medium-high heat. Add the ground beef, onions, and garlic. Cook for 5-7 minutes or just until the onions are translucent and the ground beef is no longer pink. Drain off all excess fat from the skillet.

Reduce the heat to medium-low, add the worcestershire sauce, 1 teaspoon Italian seasoning, garlic powder, salt, black pepper, and marinara sauce. Cook for 5-10 minutes or just until the sauce thickens slightly and no longer looks watery. Remove from the heat.

Spoon 1 cup of the sauce into the bottom of a 9x13 baking dish and spread evenly. Set aside.

In a medium bowl, stir together the ricotta cheese, egg, ½ cup grated parmesan cheese, ½ cup mozzarella cheese, parsley, and the remaining 1 teaspoon Italian seasoning until all the ingredients are well combined and the cheese mixture is smooth. Set aside.

Lay out 6 of the drained lasagna noodles onto the prepared baking sheet (working in batches).

Spoon approximately 3 tablespoons of the cheese mixture onto each of the lasagna noodles. You should have only used half of the cheese mixture at this point.

Spread the cheese mixture evenly down the length of each of the laid out lasagna noodles.

Top each of the lasagna noodles with 2 tablespoons of the sauce and carefully spread over the cheese layer.

Carefully roll each of the filled lasagna noodles and place seam side down into the prepared baking dish. Repeat with the remaining noodles, cheese mixture, and sauce.

Top the lasagna rolls with the remaining sauce, being sure to spread evenly over the noodles.

Sprinkle the remaining mozzarella and parmesan cheeses evenly over the sauce.

Lightly spray the underside of a piece of aluminum foil with non-stick spray then tightly cover the baking dish, making sure the sprayed side faces the cheese. This will help ensure that the cheese does not stick to the foil while baking and will make for easy removal.

Bake for 30 minutes, remove the foil and finish baking for an additional 10-15 minutes. During the last 2-4 minutes, broil the cheese just until bubbly and lightly golden on top. Remove the lasagna rolls from the oven and allow them to rest for 5-8 minutes before garnishing with chopped fresh parsley and serving.