Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and add the lasagna noodles. Cook according to the package instructions, typically around 8-10 minutes. Drain and lay flat on a clean kitchen towel to cool.

In a large skillet over medium heat, sauté the ground beef until browned, about 5-7 minutes. Add the diced onions and minced garlic, stirring until translucent, about 3-4 minutes. Sprinkle in the sea salt, black pepper, and oregano, then pour in the marinara sauce and simmer on low for about 10 minutes. Spread a layer in a 9x13-inch casserole dish.

In a mixing bowl, combine the ricotta cheese, egg, grated Parmesan, shredded mozzarella, and chopped parsley. Mix until smooth to create the cheese filling.

Take a cooked lasagna noodle, spread a layer of the cheese mixture (about 1/4 cup) evenly over it, then spoon a tablespoon of meat sauce on top. Roll tightly from one end and place seam-side down in the casserole dish, arranging closely.

Pour the remaining meat sauce over the rolls, ensuring they are well-coated. Sprinkle the remaining mozzarella generously on top. Cover with aluminum foil and bake for 40 minutes. Uncover and broil for an additional 2-3 minutes to achieve a golden, bubbly topping.

Let the Lasagna Roll Ups sit for about 5 minutes before serving. Garnish with chopped parsley and serve with a side salad or garlic bread.