Preheat the oven to 375 degrees F. Spray 3 loaf pans with nonstick spray (or use a 9x13-inch pan sprayed with nonstick spray).
Cook the lasagna noodles according to the package instructions until tender. Drain and rinse. Lay the cooked noodles out on a cutting board.
In a medium bowl, combine the ricotta cheese, Parmesan cheese, eggs, parsley, salt and pepper.
Add 1/4 cup of the meat sauce to the bottom of each loaf pan (or 3/4 cup to the bottom of a 9x13 pan).
Spread onto each noodle a little more than 1/4 cup of the ricotta mixture. Sprinkle a thin layer of the mozzarella cheese on next. Roll up each noodle and place seam-side down in the pans. You'll be able to fit 4 roll-ups per loaf pan, or lay them out in rows in a 9x13 pan. Spread 1/3 of the remaining meat sauce over the noodles in each loaf pan (or spread the rest of the sauce evenly over the noodles in a 9x13 pan). Top with the remaining mozzarella cheese.
Place the pans (or pan) on the lower rack of your oven and bake for 25 to 30 minutes. Let sit for 5 to 10 minutes prior to serving.