First preheat the oven to 350

Next cook the lasagna noodles in salted water according to package directions to al dente. Drain noodles and place in a large bowl of cold water, this keeps the pasta noodles from sticking together.

Cook Italian sausage in a large skillet over medium heat, stirring and crumbling as it cooks. Drain the sausage if there is a lot of grease.

Add in diced onions. Cook over medium heat until tender, about 5-7 minutes.

Add in sauce, stir and bring to a simmer. Allow to simmer over low heat for about 5 minutes.

While the meat mixture is simmering we're going to make the cheese mixture.

In a large bowl combine ricotta cheese, 1/2 cup of mozzarella cheese, and shredded Parmesan cheese. Add in Italian seasoning, diced garlic, and large egg. Stir until well combined.

Using a 13x9 inch baking pan or casserole dish spread about 1/2 cup of the meat sauce across the bottom of the baking dish.

Place the cooked lasagna noodles on a chopping block or baking sheet. Lightly pat the noodle dry with paper towels. Work in batches if necessary.

Spread about 2 tablespoons of the ricotta filling across the smooth center of the noodles leaving about 1/2 an inch at the top and bottom.

Spread about 2 tablespoons of the meat sauce across the cheese mixture.

Starting with the short end of the noodle roll it up. Place seam side down in your prepared pan.

Repeat until all of the noodles have been filled and rolled up.

The spread the remaining sauce across the tops of the lasagna rolls.

Next sprinkle the remaining shredded mozzarella evenly across the lasagna rollups and sauce.

Cover the baking dish with aluminum foil and bake for 30 minutes.

Uncover and continue baking for 5-10 minutes or until cheese is melted and bubbling.

Serve warm.

Store any leftovers refrigerated in an airtight container.