In a medium rimmed skillet brown ground beef and onions. Drain excess grease.
Add tomato paste, Italian seasoning, salt, and garlic powder. Stir to evenly mix. Add tomato sauce and stir. Cover and simmer for 15 minutes. While sauce is simmering cook the lasagna noodles.
In a bowl, mix together ricotta, Parmesan, Italian seasoning, salt, eggs, and ¾ cup mozzarella cheese. Set Aside.
Assembly of Lasagna Rolls
Pre-heat oven to 350° F. Place a cutting board on the counter and a 9x13 baking dish next t the work surface. Place ¾ cup of the sauce in the bottom of the baking dish. Place a noodle on the flat surface. Spread a layer of ricotta mixture on the noodle and top with a sprinkle of mozzarella cheese (about ¾ cup cheese for all 12 noodles).
Roll up the noodle gently so the filling is not pushed out of the sides. Place seam-side down on the baking dish. Repeat with remaining noodles. Top noodles with ½ of remaining sauce and then ½ of remaining cheese. Repeat with the rest of the sauce, and the rest of the cheese. Sprinkle the top with parsley.
Bake uncovered for 30 minutes. Remove from oven and allow pasta to rest for 5 minutes before serving.
From Fridge: If you are baking from the fridge allow the roll ups to sit on the counter for about 15 minutes before placing them in the oven. From Freezer: If you are taking the roll ups from the freezer allow the roll ups to thaw in the fridge before placing in the oven.