Drizzle one tablespoon of olive oil in a large non-stick frying pan.
Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture, stirring occasionally and breaking up meat, until browned.
Drain fat from the beef.
Pour meat into a food processor and pulse for 5 seconds to grind it into fine pieces.
Pour it back into the frying pan and add crushed tomatoes, minced garlic, basil, oregano, 1 tbsp. olive oil and stir.
Season sauce with salt and pepper to taste, then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
Cook lasagna noodles in a large pot of boiling water along with 1 tsp. salt and 2 tbsp. olive oil to al dente.
Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets.
Prepare cheese mixture by stirring together ricotta cheese, egg, 1/4 tsp. salt and 1/4 tsp. pepper with a fork in a large mixing bowl until combined.
Stir in parsley, 1 3/4 cup Mozzarella cheese, 1/2 cup parmesan cheese and 1/3 cup Romano cheese.
Spread 1/3 cup of meat sauce evenly into a 9×13 inch baking dish. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle. Add 1/4 cup meat sauce along the top of the cheese-covered noodle. Roll noodles up and arrange seam side down in a baking dish.
Cover rolled noodles with remaining meat sauce, the sprinkle the remaining 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese evenly over the pasta.
Tent the roll-ups with foil and a tooth pick to prevent cheese from browning and bake for 35 minutes.
Serve warm garnished with additional chopped fresh parsley.