In a medium pan over medium heat, heat olive oil. Next, add ground beef, season with salt and pepper and cook until no longer pink, about 5 minutes. Once cooked, drain excess fat. Add 1 to 1 ½ cups of Marinara to the meat and mix to combine.
In a small bowl, mix together parmesan, ricotta, one egg, garlic powder, Italian seasoning, and salt and pepper to taste.
Next, place one Cut Da Carb flat bread on a flat surface. Evenly spread half of the ricotta mixture over the first piece. Next, place another piece of Cut Da Carb flatbread on top, placing the second piece slightly closer to you, leaving a bit of the ricotta mixture visible on the top (see picture below). The cheese will act as your glue once it is rolled.
On the second layer of flat bread, spread half the meat mixture into an even layer.
Next, roll your flatbread lengthwise to create a log.
Complete steps above with remaining flat breads and filling.
Place both logs into a backing pan or sheet and put them in the refrigerator for an hour to allow the layers to set up.
After an hour, remove the logs from the fridge. Preheat the oven to 375.
In a 9 x 13 baking dish, add half of the remaining sauce and distribute it evenly across the bottom of the pan (this will prevent the rolls from sticking).
Cut your lasagna logs into 4 roll ups per log. Place the roll ups into the baking dish with the sauce.
Bake the roll-ups for 20 minutes, then remove.
Top each roll up with a few spoonfuls of the remaining sauce and top with desired amount of mozzarella cheese. Put the roll-ups back in the oven for another 20 minutes until cheese is melted.