1 lb. lasagne
4 c. (2 lbs.) Ricotta
2 c. (8 oz.) shredded cheese
1 egg
1/2 tsp. salt
1/4 tsp. pepper
4 c. spaghetti sauce (32 oz. jar plus 1/2 c. water)
Additional cheese (optional)

Cook lasagne, according to package directions, drain well. Cool. Separate each piece of lasagne and place on aluminum foil. Combine cheese, egg, salt, pepper mix until well blended. Pour 1 cup sauce on bottom of 13 x 9 inch baking dish. Spread 1/3 cup cheese filling on each piece of lasagne to within 1 inch at each end.

Roll up like jelly roll fashion, place roll-ups seam side down in dish. Pour 2 cups sauce over roll ups and sprinkle with additional cheese. Cover and bake at 350 degrees for 30-35 minutes.