8 strips lasagna, cooked as pkg. directs
1 (6 1/2 oz.) can chopped calms, drained, reserving liquid
1 (26 oz.) jar meatless spaghetti sauce
1 (15-16 oz.) container Ricotta cheese
1/2 c. grated Parmesan cheese
1 egg, beaten
1 tbsp. chopped parsley

Preheat oven to 350 degrees. Combine reserved clam liquid and spaghetti sauce, reserving 1 cup sauce, spoon remaining equally into individual Ramekins or 12"x7" baking dish.

In medium bowl combine clams, Ricotta, Parmesan, egg and parsley; mix well. Spread equal portions on lasagna strips, roll up jelly roll fashion. Place seam side down into dish. Top with remaining sauce; cover. Bake 35 to 40 minutes or until hot. Serve with Parmesan cheese, if desired. Makes 8 rolls.