12 - 16 lasagna noodles
1 lg. onion, chopped
2 (1 lb.) cans Italian tomatoes, chopped
2 tbsp. parsley
1 tbsp. sugar
1 tsp. basil
2 (16 oz.) pkg. Ricotta
1/3 c. Parmesan
2 tbsp. olive oil
1 garlic clove, minced
1 (6 oz.) can tomato paste
1 (6 oz.) can water
1 tbsp. salt
1 tsp. oregano
1/4 tsp. pepper
1 c. Mozzarella, grated
2 eggs, beaten

Cook lasagna noodles to package directions. Drain. In a large skillet heat oil, cook onion and garlic until tender. Add tomatoes, paste, parsley, sugar, basil, water, salt, oregano, pepper and simmer 20 minutes. Blend cheeses, eggs, parsley and spread equally on lasagna strips. Roll up each strip. Pour 1/2 sauce in the bottom of a lasagna pan; arrange lasagna rolls, seam side down, in pan. Top with remaining sauce. Cover and bake at 350 degrees for 40 minutes. Serves 6 - 8.