1 lb. lasagna noodles
2 c. (8 oz.) shredded Cheddar cheese
1 c. chopped parsley or spinach
1/2 tsp. salt
4 c. spaghetti sauce (32 oz. jar) and 1/2 c. water
4 c. (2 lbs.) Ricotta cheese
1 egg
1/4 tsp. pepper
Additional shredded Cheddar cheese

Cook lasagna according to package directions; drain, rinse under cool water. Place each piece on foil or waxed paper.

Combine Ricotta, Cheddar cheese, spinach, egg, salt and pepper; mix until well blended. Pour 1 cup sauce on bottom of 13x9x2 pan. Spread 1/3 cup cheese on each piece to within 1 inch at one end.

Beginning at filled end, roll up jelly roll fashion. Place seam side down in pan. Pour 2 cups sauce over roll-ups; sprinkle with additional Cheddar cheese. Cover and bake at 350 degrees for 30-35 minutes or until filling is hot and bubbly. Heat remaining sauce and serve with roll-ups.