6 wide lasagna noodles
1 (15 or 16 oz.) container ricotta cheese
1/2 (8 oz.) pkg. Mozzarella cheese, shredded
1/4 c. grated Parmesan cheese
1 egg
1/4 tsp. salt
1/4 tsp. oregano leaves
1 (15 1/2 oz.) jar spaghetti sauce

ABOUT 2 HOURS BEFORE SERVING:

In boiling, salted water, cook lasagna noodles as label directs; drain and cool. Meanwhile, in medium bowl, thoroughly mix ricotta and next 5 ingredients.

Cut lasagna noodles in half crosswise. On each half, evenly spread 1/4 cup cheese mixture. Roll up each noodle, jelly roll fashion.

Into 9x13 inch baking pan, spoon 1 cup spaghetti sauce. Arrange rolls on sauce; top with remaining sauce. bake in 350 degree oven for 45 minutes or until hot and bubbly. Makes 4 servings. 495 calories.