Preheat oven to 375 degrees and grease casserole dish
Bring a large stockpot of salted water to a boil, and cook Lasagna per instructions on package. When pasta is al dente, remove from pot and place onto wax paper to dry.
Heat oil in a large skillet over medium heat. Add onion and garlic and saute for a few minutes. Add ground beef and cook, breaking up until beef is cooked through. Add spices, tomato paste, 1 1/2 jars tomato sauce, and wine. Cover, and let simmer for 20-30 minutes.
In a separate mixing bowl, combine ricotta, egg, parm, and 1/4 c chopped parsley. Stir to combine.
Ladle a few spoonfuls of tomato sauce into the bottom of casserole dish.
spread a thin layer of ricotta mixture onto each sheet of lasagna, followed by a later bolognese sauce. Roll up and place seam side down into casserole dish.
Pour remaining sauce over the tops of lasagna rolls, followed by mozzerella cheese. Cover and cook for 35-40 minutes, until cheese is bubbling. Top with fresh parsley and serve immediately.