Position a rack in the center of the oven and preheat to 375°F. Lightly coat a 9x13-inch baking dish and a rimmed baking sheet with cooking spray.

Fill a large pot with salted water and bring it to a boil over medium-high heat. While waiting, dice 1 medium yellow onion (about 1 1/2 cups) and mince 2 garlic cloves. Using the large holes of a box grater, shred 8 ounces of low-moisture mozzarella cheese (about 2 cups). Finely grate 2 ounces of Parmesan cheese on the small holes of a box grater (about 1 cup packed) or use 1/2 cup of pre-grated Parmesan.

Drop 12 dried lasagna noodles into the boiling water and cook them for 1 minute less than the package instructions, approximately 7 minutes. Drain and arrange 5 to 6 noodles in a single layer on the prepared baking sheet. Cover with a sheet of parchment paper, then layer the remaining noodles on top with another sheet of parchment paper in between.

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. Add the diced onion, 1 teaspoon of kosher salt, 1 teaspoon of dried Italian seasoning, and 1/2 teaspoon of black pepper. Sauté for 4 to 5 minutes, or until the onion is soft and just starting to brown. Stir in the minced garlic and cook for an additional 30 seconds to 1 minute until fragrant. Add 12 ounces of lean ground beef, breaking it up with a wooden spoon, and cook until browned and fully cooked, about 5 to 7 minutes. Stir in 1 jar of marinara sauce, mix well, and remove from heat.

Spread 1 1/2 cups of the prepared meat sauce evenly across the bottom of the baking dish.

In a large bowl, combine 1 container of whole-milk ricotta cheese, 1 large egg, the remaining 1/2 teaspoon of kosher salt, 1/2 cup of mozzarella cheese, and half of the Parmesan cheese. Stir until well blended.

For each lasagna noodle, spread about 3 tablespoons of the ricotta mixture and 1 tablespoon of the meat sauce. Starting at the short end, carefully roll up each noodle. Arrange them seam-side down in the baking dish. Spoon the remaining meat sauce over the rolls, then sprinkle with the remaining mozzarella and Parmesan cheese.

Cover the dish tightly with aluminum foil and bake for 10 minutes. Remove the foil and continue baking for another 15 to 20 minutes, until the sauce is bubbling at the edges, the lasagna rolls are fully heated, and the cheese begins to brown. If using a broiler-safe dish, switch the oven to broil and broil for 1 to 2 minutes until the cheese develops golden brown spots.