15 strips lasagna
1 qt. (32 oz.) spaghetti sauce
1 c. (4 oz.) shredded mozzarella cheese

FILLING:

2 lb. (32 oz.) ricotta cheese
1 c. (4 oz.) shredded mozzarella cheese
1/3 c. grated Parmesan cheese
3 eggs, beaten
1 tbsp. fresh chopped parsley
1 tsp. salt

Preheat oven to 375 degrees. Cook lasagna in pot of boiling water, until barely tender. In large bowl, mix all filling ingredients together. Pour half the spaghetti sauce in bottom of 9 x 13 inch baking dish, coated with non-stick spray. Drain lasagna, rinse, pat dry. Lay strips flat and spread filling over each strip. Roll the strips up and arrange in pan seam - side down. Pour remaining sauce over and top with mozzarella cheese.

Bake 35-40 minutes until bubbly and golden brown. Let set for about 12-15 minutes before serving.