Bring a large pot of salted water to a boil. Add the oven-ready lasagna noodles and boil for 3 minutes, just until softened and pliable. Transfer the noodles to a wire rack and allow them to cool and drain. Once cool enough to handle, cut each noodle in half and set aside.
In a medium bowl, combine the ricotta cheese, Parmesan cheese, fresh parsley, garlic powder, black pepper, and salt. Mix until well combined. Cover and refrigerate until ready to use.
In a large bowl, combine the ground beef, onion, garlic, Parmesan cheese, breadcrumbs, milk, egg, Italian parsley, Italian seasoning, garlic powder, salt, black pepper, and crushed red pepper flakes. Mix until well combined.
Form the meat mixture into 16 evenly sized meatballs.
Heat a small amount of oil in a 12-inch cast-iron skillet over medium-high heat. Working in two batches, brown the meatballs on all sides. Transfer the browned meatballs to a plate and repeat with the remaining meatballs.
Carefully remove the excess oil from the skillet and allow the skillet to cool slightly. Return all 16 meatballs to the skillet, leaving a little space between each one.
Drape one piece of softened lasagna noodle over each meatball, allowing the pasta to fall around the sides. Leave small spaces between the noodles for the ricotta mixture.
Spoon the marinara sauce evenly over the lasagna noodles, making sure all exposed pasta is coated with sauce.
Spoon the ricotta mixture into the spaces between the lasagna-covered meatballs. (Use as little or as much as desired)
Sprinkle the top evenly with Parmesan cheese and mozzarella cheese. Finish with a sprinkle of dried parsley.
Cover the skillet tightly with aluminum foil and bake at 375°F for 25 minutes, or until the meatballs reach an internal temperature of 160°F
Remove the foil and switch the oven to broil. Broil briefly until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.
Remove from the oven, serve and enjoy!
