12 pieces lasagna pasta
4 oz. shredded Mozzarella
1 lb. Ricotta cheese
1/4 c. grated Parmesan cheese
4 oz. ground beef, sauteed and drained
2 tbsp. chopped parsley
1 egg
2 c. tomato sauce

Cook lasagna pasta as directed on package. Drain and rinse in cold water to cool. Place on paper towel and pat dry.

Mix Ricotta, Parmesan cheese, half of the shredded Mozzarella, salt, egg, pepper, parsley and ground beef until well blended. Spread equal amounts of the mixture on the lasagna pasta and roll up. Spoon 1/2 cup sauce into bottom of baking dish.

Place rolls side by side. Spoon remaining sauce over rolls. Top with remaining shredded Mozzarella and more grated Parmesan cheese. Bake at 375 degrees for 1/2 hour or until shredded Mozzarella melts.