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 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 a 13 x 9 inch baking pan, spoon 1 cup sauce. Arrange rolls on sauce; top with remaining sauce. Bake in 350 degree oven 45 minutes or until hot and bubbly. Makes 12 rolls.