6 eggs
1 1/2 c. flour
1 tsp. salt
1 1/2 c. water

Beat until smooth. Let stand 1/2 hour. In omelet skillet with a nonstick surface, pour about 3 tablespoons batter and rotate to spread batter to form a thin crepe. Cook until top dries and bottom BARELY turns golden. Remove to rack to cool. (This makes about 25 shells.)

FILLING:

2 lb. ricotta
8 oz. diced mozzarella
1/2 c. parmesan cheese, grated
2 eggs
1 tsp. salt
1/4 tsp. pepper
1 tbsp. chopped parsley

Spread a layer of tomato sauce in bottom of lasagna pan. Put a spoonful of filling into the center of each crepe and roll. Place crepes in pan. Don't do more than two layers of shells in pan. Put more sauce between the layers and on top. Bake at 350 degrees with tin foil until bubbly - about 45 minutes.

This may be assembled up to the point to baking and refrigerated the day before. Allow a little extra baking time if it is cold before putting in the oven. This also freezes well for reheating after it has been baked.