16 oz. lasagne, uncooked
4 c. (2 lbs.) ricotta cheese
2 c. (8 oz.) shredded Mozzarella cheese
1/2 c. chopped fresh parsley
1 egg
1/4 tsp. pepper
3 1/2 c. (32 oz. jar) spaghetti sauce

Cook lasagne for 10 minutes; drain. In large bowl, combine ricotta cheese, Mozzarella cheese, parsley, egg and pepper for filling. Pour 1 cup of sauce on bottom of rectangular 9x13x2 inch pan.

Spread about 1/4 cup of cheese filling on each piece of lasagne to within 1 inch at one end; beginning at filled end, roll up jelly roll fashion. Place roll- ups, seam side down, in single layer. Cover with remaining sauce. Cover with aluminum foil. Bake at 350 degrees for 35 to 40 minutes. 10 servings