• Preheat oven: 375℉.

Soaking the noodles

• Choose a 9X13-inch baking dish or a similar large heatproof pan. Place a layer of dry lasagna noodles in the dish, add one angled noodle across the bottom layer at a diagonal.
• The angled noodle helps keep the layers of noodles from sticking together.
• Repeat the process for each additional layer, until you've use all of your noodles.
• Pour boiling water over the noodles, let them soak for 30 minutes. Drain the noodles when your sauce and other ingredients are ready. *** see notes.

The meat and sauce

• In a Dutch oven or deep pan, over medium-high heat, cook ground beef, onion, and garlic. Break up the meat with a wooden spoon or spatula.
• Cook until meat is no longer pink, for about 3 minutes.
• Pour in the marinara sauce and tomato juice. Bring to a simmer. Turn off the heat.
• Spread ½ of the meat sauce over the bottom of a casserole dish.

The lasagna filling

• In a large mixing bowl stir together egg, spinach, ricotta cheese, 1//2 cup parmesan cheese, 1-½ cups mozzarella cheese and ¼ cup chopped Italian parsley.

Assembling the lasagna roll-ups

• To avoid messiness, arrange noodles over a large baking sheet in a single layer.
• Spread ¼ cup (a scant cookie scoop) of cheese mixture over the top of each pasta ribbon. Add a heaping Tablespoon of meat sauce in a strip down the center of the noodle.
• Roll noodles up and arrange in the prepared casserole dish.
• Spread the remaining meat sauce over the tops of the roll-ups.
• Cover with aluminum foil and bake covered for 30 minutes.
• Remove foil and top with the remaining cheeses. Bake an additional 10 minutes or until the cheese is melted.
• Garnish with parsley and serve.