1. Salt a large pot of water and bring to a boil.
2. Add lasagna noodles and cook for 8 minutes or according to package directions.
3. Drain the noodles and toss with 2 tablespoons of olive oil (or any cooking oil) to prevent sticking. Set aside.
4. In a large skillet over medium-high heat, brown the ground beef.
5. Once browned, add diced onion and minced garlic. Cook for 3–5 minutes until softened.
6. Stir in Italian seasoning, black pepper, 1 teaspoon of salt, and the sugar. Whisk to fully incorporate.
7. Add tomato paste and tomato sauce. Stir well and cook for 5 minutes.
8. Once fully combined, turn off the heat.
9. In a bowl, combine ricotta, egg, and ½ teaspoon of salt. Mix until smooth and combined.

Assemble the Roll-Ups:

1. Spread a thin layer of meat sauce on the bottom of the slow cooker.
2. Lay one lasagna noodle flat on a cutting board.
3. Spread a thin layer of the ricotta mixture over the noodles, then top with a thin layer of meat sauce.
4. Roll the noodle tightly and place it seam-side down into the slow cooker on top of the sauce.
5. Repeat with remaining noodles (about 12 total or as many as fit in a single layer).
6. Once the bottom layer is full, cover with more meat sauce and begin a second layer of roll-ups if space allows.
7. Top everything with mozzarella and Parmesan.
8. Cover and cook on LOW for 4 hours.