11 lasagna noodles, uncooked
1 lb. Italian sausage, casing removed
1 small onion, chopped
1 clove garlic, minced
26-oz. jar spaghetti sauce
1/4 c. dry white wine or chicken broth
3 T. fresh parsley, chopped
1/2 t. salt

3 c. ricotta cheese
1 c. shredded mozzarella cheese
2 eggs, lightly beaten
1/3 c. fine, dry bread crumbs
2 T. grated Parmesan cheese
1 t. Italian seasoning
1/2 c. grated Parmesan cheese

Cook lasagna noodles according to package directions; drain. Cut in half crosswise and set aside.

Cook sausage, onion and garlic in a large skillet, stirring until sausage crumbles and is no longer pink; drain. Add spaghetti sauce, wine or broth, parsley and salt, stirring well. Cover and simmer 10 minutes, stirring occasionally. Remove from heat and set aside.

Combine ricotta cheese and next 5 ingredients, stirring well. Spread ricotta mixture evenly over lasagna noodles. Roll up jelly-roll fashion, starting at narrow end. Place lasagna rolls, seam-side down, in a lightly greased 13″x9″ baking dish. Pour meat sauce over rolls and sprinkle with 1/2 cup Parmesan cheese. Bake, covered, at 375 degrees for 30 minutes. Uncover and bake 15 more minutes or until thoroughly heated. Serves 8 to 10.

“Happiness resides not in possessions and not in gold; the feeling of happiness dwells in the soul.” – Democritus