Lasagna Roll Ups

12 to 16 strips lasagna

2 T. olive oil

1 large onion, chopped

1 clove garlic, minced

2 (1 lb.) cans Italian tomatoes, crushed

1 (6 oz.) can tomato paste

1 (6 oz.) can water

2 T. chopped fresh parsley

1 T. salt

1 T. sugar

1 t. oregano leaves

1 t. basil leaves

1/4 t. pepper

2 (16 oz.) containers ricotta cheese

2 C. grated mozzarella cheese (divided)

1/3 C. grated parmesan cheese

2 eggs, beaten

1 T. chopped fresh parsley

1 t. salt

Prepare 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. Spread cheese equally on lasagna 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°F for 40 minutes.