8 lasagna noodles, cooked
1 (6 oz.) can chopped clams
1 jar spaghetti sauce
1 container Ricotta cheese
1/2 c. grated Parmesan cheese
1 egg, beaten
1 tbsp. chopped parsley

Preheat oven to 350°F. Combine reserved clam liquid and spaghetti sauce. Set aside 1 cup sauce. Spoon remainder equally into bottom of baking dish. In a medium bowl, combine calms, Ricotta, Parmesan, egg and parsley; mix well. Spread equal portions on lasagna strips; roll up jelly roll fashion. Place seam-side down in pan. Top with remaining sauce and cover.

Bake 35 to 45 minutes or until hot. Serve with Parmesan cheese sprinkled over top.