Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions until al dente, about 8–10 minutes. Drain and lay them flat on a lightly oiled baking sheet to prevent sticking. Don't rinse them — you want a little starch on there to help the filling grip.

While the noodles cook, heat olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it up as you go, until browned, about 6–7 minutes. Add the minced garlic, Italian seasoning, onion powder, salt, pepper, and red pepper flakes. Stir and cook for another minute. Drain off excess fat and let it cool slightly.

In a large mixing bowl, combine the ricotta, 1 cup of the mozzarella, Parmesan, and egg. Mix well until smooth. Fold in the cooked meat mixture and stir until everything is evenly combined.

Preheat your oven to 375°F. Spread about ½ cup of marinara sauce in the bottom of a 9x13 inch baking dish. Lay each lasagna noodle flat and spread about 3 tablespoons of the filling evenly over the length of each noodle. Roll each noodle up firmly and place it seam-side down in the baking dish.

Spoon the remaining marinara sauce over the top of each roll. Sprinkle the remaining 1 cup of mozzarella evenly over everything.

Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake for another 10–15 minutes until the cheese is golden and bubbling. Let the rolls rest for 5 minutes before serving.

Top with fresh basil leaves and an extra sprinkle of Parmesan. Serve hot right out of the dish!