Lasagna Roll-Ups

• 12 to 16 creamette lasagna
• 2 tablespoons olive oil
• l large onion, chopped
• 1 clove garlic, minced
• 2 (1 pound) cans italian tomatoes broken up
• 1 (6 ounce) can water
• 2 tablespoons chopped fresh parsley
• 1 tablespoon salt
• 1 tablespoon sugar
• 1 teaspoon oregano leaves
• 1 teaspoon basil leaves
• 1/4 teaspoon pepper
• 2 (16 ounce) containers ricotta cheese
• 1 cup grated mozzarella cheese
• 1/3 cup grated parmesan cheese
• 2 eggs beaten
• 1 tablespoon chopped fresh parsley
• 1 cup grated mozzarella cheese

1. Prepare creamette lasagna according to package directions. Drain. In a large skillet heat oil, cook onion and garlic until tender. Add next nine ingredients, simmer 20 minutes. Blend ricotta 1 cup mozzarella parmesan, eggs parsley and salt, pepper. Spread cheese equally on lagsagna strips. Roll up each strip. Pour 1/2 the sauce in bottom of lasagna pan, arrange lasagna rolls seam side down in pan, top with remaining sauce and mozzarella cheese. Cover and bake at 350 degree oven for 40 minutes.

creamette lasagna, olive oil, onion, clove garlic, italian tomatoes, water, parsley, salt, sugar, oregano, basil, pepper, containers ricotta cheese, mozzarella cheese, parmesan cheese, eggs, parsley, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/lasagna-roll-ups-50004221 (may not work)