8 strips Creamette lasagne, cooked
1 (6 1/2 oz.) can chopped clams, drained, reserve liquid
1 (26 oz.) jar spaghetti sauce
1 (15-16 oz.) container Ricotta cheese
1/2 c. Parmesan cheese
1 beaten egg
1 tbsp. chopped parsley

Preheat oven to 350 degrees. Mix spaghetti sauce with clam sauce, reserving 1 cup. Spoon remaining in bottom of 12x7 inch pan.

In bowl, mix clams, Ricotta, Parmesan, egg and parsley. Mix well. Spread equally on lasagne strips; roll in jelly roll style. Place seam side down in pan. Top with remaining sauce. Cover. Bake 35-45 minutes. Serve with fresh Parmesan if desired.