1 pkg. lasagna noodles
1 egg, beaten
1 lb. ricotta cheese
8 oz. Mozzarella cheese
2 tbsp. salad oil
2 onions, chopped
2 lg. cloves garlic
1 lb. ground beef
1 c. plus 2 tbsp. chopped parsley, divided
1 tsp. basil
3/4 tsp. salt
1/2 tsp. oregano
1/4 tsp. pepper
2 (15 1/2 oz.) jars spaghetti sauce
2 tbsp. butter
2 tbsp. flour
1 1/2 c. milk
1 c. plus 2 tbsp. grated Parmesan cheese, divided
1/2 tsp. salt
1/4 tsp. pepper

Bring 4 quarts salted water to a boil. Add lasagna; boil to minutes, until tender but still firm. Plunge lasagna strips into a bowl of cold water. Drain and lay cooled strips side by side on towel.

Prepare filling. In a bowl, combine beaten egg with ricotta and Mozzarella cheese; set aside. In a large skillet, heat oil, and saute onions and garlic until tender, about 5 minutes. Add ground beef and break up with spoon. Cook until browned; drain off excess fat. Stir in 1 cup of parsley, basil, salt, oregano, and pepper. Add egg and cheese mixture, and stir to blend.

Pour 1 jar of sauce into bottom of 3-quart oblong lasagna pan. Next, spread each lasagna strip with little less than 1/4 cup filling, then roll up. Cut each roll in half and place in baking pan cut side down.

Prepare white sauce. Melt butter in saucepan over medium heat. Stir in flour, blending until smooth. Gradually stir in milk. Cook, stirring constantly until mixture boils and thickens. Stir in 1 cup Parmesan cheese, salt, and pepper. Spoon over lasagna rolls. Pour on remaining sauce. Sprinkle on remaining parsley and Parmesan cheese.

Cover with foil; bake at 400 degrees for 20 minutes. Remove foil; bake 10 minutes more, until bubbly. Cool 10 minutes before serving to prevent getting burnt by the cheese.