6 wide lasagna noodles
1 (16 oz.) container Ricotta cheese
1/2 c. Parmesan cheese
1/4 tsp. oregano leaves
1 (15 1/2 oz.) jar spaghetti sauce
1 egg
1 (8 oz.) pkg. Mozzarella cheese, shredded
1/4 tsp. salt

In boiling salted water, cook the lasagna noodles as the package directs. Drain and cool. While they are cooking use a medium size bowl and mix the Ricotta cheese, egg, Mozzarella cheese, Parmesan cheese, salt and oregano.

Spoon about 1 cup spaghetti sauce into bottom of a 13 x 9 inch baking pan. Cut the lasagna noodles crosswise and spoon about one tablespoon of cheese mixture onto each noodle. Arrange the rolls in the baking dish and cover with the remaining spaghetti sauce. Bake at 350 degrees for about 45 minutes or until bubbling and hot.