Add the ground beef to a large skillet, break it up and brown it completely. This should take about 10 minutes.
Stir in the onions, garlic, granulated garlic, Italian seasoning, red crushed pepper flakes, salt, and pepper. Cook for 2-3 minutes and add oil if needed.
Add the crushed tomatoes, basil, and sugar. Cover, reduce the heat to medium-low and cook for 20 minutes. Once the 20 minutes are up, check for seasoning, add more salt and pepper if needed, and turn off the heat.
Allow the meat sauce to cool for 10-15 minutes. While the meat sauce, cools, boil the lasagna noodles until al dente and then drain.
In a large bowl, combine the ricotta cheese, 1 cup mozzarella cheese, 1 egg, parmesan cheese, parsley, salt, and pepper. Mix until well combined.
Preheat your oven to 375 degrees F and line a baking sheet with parchment paper.
Place the cooked noodles on the baking sheet and spread 3 tablespoons of the cheese filling on each noodle.
Spread about 1/4 cup of the meat sauce over each noodle and reserve the rest of the sauce for the top layer.
Ladle about 1/2 cup of the meat sauce into a 9x13 baking dish.
Roll up each noodle tightly like a jelly roll and then place them in the baking dish.
Top with the remaining meat sauce and mozzarella cheese. Cover with aluminum foil and bake for 35 minutes. Once the 35 minutes are up, uncover and broil for 1-2 minutes or until the cheese is lightly golden.