Cook lasagna noodles according to package directions until al dente. Drain and rinse with cold water to stop cooking and prevent sticking.

In a large skillet, cook ground beef until no longer pink. Drain excess grease.

Add diced onion, Italian seasonings, garlic salt, minced garlic, salt, and black pepper to the beef. Cook for 5-7 minutes until onion is soft.

Stir in marinara sauce, bring to a simmer, cover, and cook for 5 minutes.

In a mixing bowl, combine ricotta cheese, beaten egg, Parmesan cheese, 1 cup of mozzarella, and parsley flakes. Mix well.

Preheat oven to 375°F. Spread 1/2 cup of meat sauce at the bottom of a 9x13 baking dish.

Lay out cooked lasagna noodles. Spread 1/4 cup of ricotta mixture on each noodle, then add 3 tbsp meat sauce on top.

Gently roll each noodle and place seam-side down in the baking dish.

Top with remaining meat sauce and sprinkle with remaining mozzarella cheese.

Cover with foil and bake for 40 minutes. Remove foil and broil for 2-3 minutes until cheese is bubbly and lightly browned.

Serve immediately, garnished with chopped fresh parsley if desired.