12 lasagna noodles
2 c. Ricotta cheese
1 egg
1/4 c. chopped parsley or 1 1/2 tsp. dried parsley
2 c. shredded Mozzarella cheese, divided
8 oz. Italian sausage, casing removed
1 (28 oz.) jar marinara sauce, divided

Preheat oven to 375°F. Cook noodles according to package directions; drain noodles. Rinse with cold water. Mix Ricotta, egg, parsley and 1 cup Mozzarella in a bowl; set aside.

Cook sausage in a skillet over medium heat until browned and crumbly; drain fat. Spread 1/2 cup sauce in a 9 x 13-inch baking dish. Spread a tablespoon of Ricotta mixture on each noodle; top with some sausage. Roll up each noodle. Arrange, seam down, in baking dish. Top roll-ups with remaining sauce and Mozzarella.

Bake, loosely covered, for 15 to 20 minutes. Remove cover; bake 5 minutes longer or until lightly brown and bubbly.