Ingredients
12 to 16 creamette lasagna strips
2 tablespoons olive oil
1 large onion chopped
2 ( 1 pound cans italian tomatoes broken up)
1 clove garlic minced
1 ( 6 ounce) can tomato paste
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 ounces) containers ricotta cheese
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese
2 eggs beaten
1 tablespoon chopped fresh parsley
1 teaspoon salt
1 cup grated mozzarella cheese
Preparation
Prepare creamette lasagna according to package directions. Drain. In a large skilllet heat oil, onion, garlic until tender. Add mozzeralla cheese, parmesam, eggs, parsely and salt. Spread cheese equally on lasagna strips. Roll up each strip. Pour 1/2 the sauce in bottom of lasagna rolls seam side down in pan, top with remaining sauce and remaining mozarella cheese. Cover and bake at 350 degree oven for 40 minutes.
