Clam-Filled Lasagna Rolls

• 1 (6 1/2 oz.) can chopped clams, drained (reserving liquid)
• 1 (26 oz.) spaghetti sauce
• 1 (15 or 16 oz.) Ricotta cheese
• 1/2 c. grated Parmesan cheese
• 1 egg, beaten
• 1 Tbsp. chopped parsley
• 8 strips lasagna, cooked and drained

1. Preheat oven to 350u0b0.
2. Combine reserved clam liquid and spaghetti sauce.
3. Reserving 1 cup sauce, spoon remainder equally into individual ramekins or 12 x 7-inch baking dish.
4. In medium bowl, combine clams, Ricotta cheese, Parmesan cheese, egg and parsley; mix well.
5. Spread equal portions on lasagna strips; roll up jellyroll fashion.
6. Place seam side down in ramekins.
7. Top with remaining sauce; cover.
8. Bake 35 to 40 minutes or until hot.
9. Serve with Parmesan cheese, if desired.
10. Garnish as desired.
11. Refrigerate leftovers.

clams, spaghetti sauce, ricotta cheese, parmesan cheese, egg, parsley, lasagna

Taken from www.cookbooks.com/Recipe-Details.aspx?id=736 (may not work)