10 lasagna noodles
1/4 c. seasoned bread crumbs
1 egg, slightly beaten or 1/4 c. egg substitute
1/4 c. grated Parmesan cheese
1 lb. ricotta or cottage cheese
1/4 lb. Mozzarella or cheddar cheese, shredded
1 (16 oz.) jar meat spaghetti sauce

Boil lasagna noodles for 6 to 8 minutes in large saucepan. When tender, carefully lift out strips individual and lay them on a sheet of waxed paper. Cut each noodle in half (20 short pieces). Mix ricotta, Mozzarella, egg and bread crumbs. Divide evenly among the noodles, placing the mixture at one end and rolling up the noodle. Put half the spaghetti sauce in a lasagna pan, lay the stuffed noodles on top. Top with the remaining sauce, sprinkle with Parmesan cheese and bake at 375 degrees for 25 minutes. Let stand for 15 minutes before serving.