1 lb. pkg. lasagne noodles, cooked & drained
2/3 c. hot water

Rinse drained noodles in cold water. Drain well. Blot with paper towels. Spread 1/4 cup ricotta filling on each noodle. Fold over 1 inch and continue to fold, making a slightly flat roll. Repeat with remaining noodles.

Place 1 cup meat sauce in each two 11 x 7 inch baking dish. Place 8 roll-ups seam side down in each dish. Add half of hot water to each dish. Pour over enough meat sauce to almost cover roll-ups. Reserve remaining sauce. Bake at 350 degrees until bubbly.

RICOTTA FILLING:

2 lb. ricotta cheese
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. ground nutmeg
1/4 lb. mozzarella cheese, shredded
4 tbsp. grated Parmesan cheese
1 tbsp. fresh parsley

Whip ricotta cheese until smooth. Add other ingredients. Mix well.

MEAT SAUCE:

1 1/2 lb. ground beef
1/3 c. cooking oil
1/3 c. finely chopped onion
2 tsp. salt
1/4 tsp. pepper
2 whole cloves
1/2 bay leaf
2 (1 lb. 1 oz.) cans plum tomatoes
2 (6 oz.) cans tomato paste
1 1/4 c. water
1 tsp. oregano leaves
2 tsp. sugar

Brown beef in hot oil in Dutch oven. When meat begins to turn color, add onion, salt, pepper, cloves and bay leaf. Saute until meat is browned. Press tomatoes through sieve or whirl in blender until smooth. Add tomatoes, tomato paste, water, oregano and sugar to Dutch oven. Simmer covered loosely 1 hour, stirring occasionally.