1 pkg. (1 lb.) curly-edged lasagna
1 egg, beaten
1 lb. Ricotta cheese
8 oz. Mozzarella cheese, shredded
2 tbsp. salad oil
2 med. sized onions, chopped
2 lg. garlic cloves, minced
1 lb. ground beef
1 c. plus 2 tbsp. chopped fresh parsley, divided
1 tsp. basil
3/4 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
2 jars spaghetti sauce (15 1/2 oz. each), you may prefer homemade
2 tbsp. butter
2 tbsp. flour
1 1/2 c. milk
1 c. plus 2 tbsp. grated Parmesan cheese
1/2 tsp. salt
1/4 tsp. pepper

Bring 4 quarts salted water to a boil. Add lasagna. Boil 10 minutes until tender but still firm. Put lasagna strips into a bowl of cold water to stop further cooking. Drain and lay cooled strips side by side on a towel to dry.

Prepare Filling: In a bowl combine beaten egg with Ricotta and Mozzarella cheese, set aside. In a large skillet, heat oil and saute onions and garlic until tender (5 minutes). Add ground beef, break up with a spoon. Cook until browned. Drain off excess fat. Stir in 1 cup parsley, basil, salt, oregano and pepper. Add egg-cheese mixture and stir to blend.

Pour 1 jar of tomato sauce into bottom of 3 quart oblong lasagna pan. Next spread each lasagna strip with a little less than 1/4 cup filling, then roll up, jelly roll fashion.

Cut each roll in half, place in baking dish with cut ends down.

Prepare white sauce. Melt butter in saucepan over medium heat. Stir in flour, blend until smooth. Gradually stir in milk. Cook stirring constantly until mixture boils and thickens. Stir in 1 cup of the Parmesan cheese, salt and pepper. Spoon white sauce over lasagna rolls.

Pour remaining tomato sauce over white sauce. Sprinkle top with remaining chopped parsley and Parmesan cheese. Cover with foil. Bake at 400 degrees for 20 minutes. Remove foil; bake 10 minutes more, until bubbly. Cook 10 minutes. Serves 8.