Cook lasagna according to package directions; drain and return to pot with enough cool water to cover. This will keep the pasta from sticking together. Beat egg. Add Parmesan cheese, Ricotta cheese, parsley and clams (reserving clam liquid). Mix well.
Pour sauce into bottom of baking dish, leaving enough left over to pour over tops of lasagna rolls before baking. Add clam liquid to sauce in baking dish.
Lay out lasagna strips on flat surface. Spoon generous portions of mixture onto strips and roll up jelly roll style. Place in baking dish seam side down and top with 1 cup remaining sauce. Bake 35 to 45 minutes at 350 degrees. Recipe may be doubled.
