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

Prepare lasagna according to package directions. Drain. In a large skillet heat oil, cook onion and garlic until tender. Add next nine ingredients, simmer 20 minutes. Blend Ricotta, 1 cup Mozzarella, Parmesan, eggs, parsley and salt. Spread cheese equally on lasagna strips. Roll up each strip. Pour 1/2 the sauce in bottom of lasagna pan; arrange lasagna rolls seam side down in pan; top with remaining sauce and Mozzarella cheese. Cover and bake at 350 degrees for 40 minutes.