Preheat oven to 375 degrees Fahrenheit.

Cook lasagna noodles according to package instructions. Drain and soak in cold water until ready to use.

In a large, deep pan or Dutch oven, brown sausage over medium high heat, breaking apart as you cook it. Drain if necessary and return to the pan.

Add onion and cook 3 minutes. Add garlic, salt, pepper, and oregano and cook an additional minute.

Add marinara and bring to a simmer. Remove from heat.

In a large bowl combine ricotta, egg, half of parmesan cheese, and half of mozzarella cheese. Stir to combine.

Spoon 1/2 cup of marinara mixture onto the bottom of a 9x9 inch casserole dish. Spread to coat the bottom.

Lay out a lasagna noodle and spread 1/4 cup of cheese mixture over the top. Top with meat sauce. Roll carefully and place seam side down in the casserole dish.

Repeat with remaining noodles and fillings. After assembling all roll-ups, pour remaining sauce over the top and sprinkle with remaining parmesan and mozzarella cheeses.

Cover with foil, ensuring the foil isn’t touching the cheese. If dish is shallow, prop up foil with toothpicks or spray with nonstick spray to prevent sticking.

Bake for 40 minutes. Remove foil and broil for 2-3 minutes or until golden brown.

Garnish with parsley before serving if desired.