Boil lasagna noodles until al dente. Drain, rinse and lay flat on a sheet of parchment paper
In a large skillet over medium heat, sauté the onions and garlic in olive oil for 3-5 minutes, or until the onions are beginning to turn translucent.
Add the ground beef, and cook until nicely browned.
Drain any excess fat, and add the tomatoes, tomato paste, sea salt, pepper, parsley, and basil.
Reduce the heat to low and simmer for 30 minutes.
In a medium-sized bowl, add the ricotta, spinach, egg, mozzarella, sea salt, pepper, parsley, and basil. Stir until well combined
To assemble, spoon a cup or so of sauce into the bottom of a 9 x 13" pan (or smaller disposable foil loaf pans if you'd like to freeze them)
Spread 2-3 Tbsp filling onto each noodle and roll them up. Lay them in the pan, seam side down.
Top the rolls with the remaining sauce, and sprinkle grated Parmesan cheese over the top.
If baking immediately, bake at 375° F for 20 minutes or until hot and bubbly.
If baking from a frozen, bake, covered in foil, at 350° F for 30 minutes, then remove the foil and continue baking for 15 minutes, or until lasagna rolls are done