Lasagna Rolls

1 pound ground beef
1 jar of spaghetti sauce
15 oz ricotta cheese
2 cups mozzerella cheese
1/2 cup parmesan cheese
1 egg
oregano, parsley
8 lasagna noodles

Sauce: I use ground beef (1 pound) seasoned with garlic powder and ragu super chunky mushroom spaghetti sauce- COOK MEAT AND ADD SAUCE

Filling: 15 ounces ricotta cheese, 1 cup mozzerella cheese, 1/3 cup parmesan cheese, 1 egg, 1/2 teaspoon italian seasoning (oregano or basil), 1/2 teaspoon parsley flakes-MIX ALL TOGETHER

Cook 8 lasagna noodles al dente.

Lay out lasagna noodles on a sheet of wax paper.

Spoon a little of the filling mixture on to each lasagna noodle.

Grease pan 8X8, put 1/2 of the sauce/meat in the bottom of the pan.

Roll up each lasagna noodle to make a wheel, put side down in the pan on top of the sauce.

Top with remaining sauce, sprinkle with 1 cup mozzerella cheese and 1/4 cup parmesan cheese.

Allow to thaw:
Bake at 350 degrees for 30 minutes.