Bring a large pot of salted water to boil. Add lasagna noodles and cook until al dente, about 8 minutes. Drain and lay flat on parchment paper to cool.

In a large skillet, heat olive oil over medium heat. Add diced onion and sauté for 3 minutes until translucent. Stir in minced garlic, cooking for 30 seconds.

Add ground beef to the skillet and cook for 5-7 minutes, breaking it apart as it browns. Season with salt, pepper, and Italian seasoning. Drain excess fat and let cool.

In a mixing bowl, combine ricotta cheese, grated Parmesan cheese, and shredded mozzarella. Mix until creamy and uniform.

Preheat oven to 375°F (190°C). Spread a layer of marinara sauce on the bottom of a baking dish.

Spread ricotta cheese mixture and then ground beef mixture onto each lasagna noodle. Roll tightly and place seam-side down in the dish.

Pour remaining marinara sauce over the roll-ups and sprinkle with remaining shredded mozzarella. Cover with foil.

Bake for 25 minutes, then remove foil and bake for an additional 10 minutes until golden and bubbly.

Let cool for 5 minutes, then serve warm, optionally garnished with fresh basil or parsley.