Lasagna Roll Ups II

Cook and stir ground beef onion garlic powder and oregano in a large skillet over medium heat until onion is tender and beef is browned about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through about 10 minutes.

Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water stirring occasionally until cooked through but firm to the bite 8 to 10 minutes. Drain.

Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.

Mix ricotta cheese egg parsley and 3/4 cup Parmesan cheese together in a bowl.

Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture one layer meat sauce and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles ricotta cheese mixture meat sauce and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.

Bake in the preheated oven until cheese is melted and bubbling 30 to 35 minutes.