4 Tbsp extra virgin olive oil, divided
1lb ground beef
1/4c finely chopped yellow onion
1 (28oz) can crushed tomatoes
2 cloves garlic, minced
1/2 Tbsp dried basil
1/2 tsp dried oregano
salt and freshly ground pepper to taste
1 (15oz) container Ricotta Cheese
1 large egg
1/3 c fresh flat leaf parsley (aka Italian Parsley, about a handful) chopped
2 1/4 c freshly grated Mozzarella Cheese, divided
3/4c freshly finely grated Parmesan Cheese, divided
1/3c freshly, finely grated Romano Cheese
1/4tsp ground black pepper
12 uncooked lasagna noodles
2) Cook lasagna noodles in large pot of boiling water along with 1 tsp salt and 2Tbsp olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets.
3) Prepare cheese mixture by stirring together Ricotta cheese, egg, 1/8tsp salt and 1/4tsp pepper with a fork in a large mixing bowl until well combined. Stir in chopped fresh parsley. Add in 1 3/4c grated Mozzarella cheese, 1/2c Parmesan cheese and 1/3c Romano cheese, stir mixture until well combined.
4) Stir meat sauce and spread 2/3c evenly into 13x9" baking dish by tilting pan back and forth. Spread 1/4c cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping Tbsp meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Covered rolled noodles with remaining meat sauce and sprinkle remaining 1/2c Mozzarella and 1/4c Parmesan cheese evenly over roll ups. (We added some spaghetti sauce since there was no remaining sauce left. Recipe originally calls for 1/2lb of beef.) Tent lasagna roll ups with foil (don't allow foil to rest on cheese or it will stick. You just want to loosely tent to prevent the cheese from browning) and bake for 35mins in preheated oven. Serve warm garnished with additional chopped fresh parsley.