In a large pot or Dutch oven, heat the olive oil over medium-high heat. Season the short ribs generously with salt and pepper, then brown them on all sides for about 5 to 7 minutes.

Add the diced onion and minced garlic to the pot. Sauté for 2 to 3 minutes until the onion softens and the garlic becomes fragrant.

Combine the beef broth, crushed tomatoes, tomato paste, Worcestershire sauce, oregano, and basil. Bring the mixture to a simmer, cover, and cook on low heat for about 2.5 to 3 hours or until the short ribs are fall-off-the-bone tender.

Carefully remove the short ribs from the pot and shred the meat using two forks. Return the shredded meat to the pot and let it mingle with the sauce for another 10 to 15 minutes. Set aside to cool slightly.

In a separate bowl, combine the ricotta cheese, shredded mozzarella cheese, grated Parmesan cheese, egg, and parsley (if using). Mix well until the cheeses are fully blended.

Preheat your oven to 375°F (190°C). Spread a generous layer of the cheese mixture onto each cooked lasagna noodle. Add a portion of the short rib mixture.

Roll the noodles tightly, placing them seam side down in a greased baking dish.

In a small saucepan, heat the marinara sauce with a drizzle of olive oil and a sprinkle of dried basil.

Pour the sauce over the lasagna rolls, then top with the remaining shredded mozzarella cheese. Cover the dish with foil and bake for 20 to 25 minutes.

Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Allow the dish to cool for a few minutes before serving. Garnish with additional chopped parsley, if desired.