8 strips Creamette Lasagna, cooked as pkg. directs and drained
1 (6 1/2 oz.) can Snow's or Doxsee Chopped Clams, drained, reserving liquid
1 (26 oz.) jar Aunt Millie's Meatless Spaghetti Sauce
1 (15 or 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 remainder equally into individual ramekins or 12x7 inch 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 in ramekins. Top with remaining sauce; cover. Bake 35 to 45 minutes or until hot. Serve with Parmesan cheese if desired. Garnish as desired. Refrigerate leftovers.