Preheat your oven to 350°F (175°C). Spread a generous layer of pasta sauce along the bottom of a 9x13 inch baking dish.

Bring a large pot of salted water to a boil, then cook the lasagna noodles according to package instructions until al dente, around 8-10 minutes. Drain and lay on parchment paper.

In a mixing bowl, beat the egg lightly and mix in ricotta cheese, black pepper, salt, garlic salt, and chopped parsley.

Stir in half of the grated Parmesan cheese along with all of the Romano cheese and 2 cups of mozzarella into the ricotta mixture.

Lay one cooked noodle flat, spread cheese filling over it, then add meat sauce and roll it up. Repeat until dish is filled.

Pour remaining meat sauce over the rolls, sprinkle leftover mozzarella and Parmesan cheese on top. Cover loosely with aluminum foil.

Bake for 35 minutes until bubbly and slightly golden.