Lasagne Rolls

Bring 4 quarts salted water to a boil. Add lasagna, boil 10 minutes, until tender, but still firm. Plunge lasagna strips into a bowl of cold water to stop further cooking. Drain and lay cooled strips side by side on a towel to dry.

Prepare filling. In a bowl, combine beaten egg with ricotta and mozzarella; set aside. In a large skillet, heat oil and sauté onions and garlic until tender (about 5 minutes). Add ground beef, and break up with a spoon. Cook until browned; drain off excess fat. Stir in 1 cup of the parsley, basil, salt, oregano, and pepper. Add egg-cheese mixture and stir to blend.

Pour 1 jar of tomato sauce into the bottom of a 3-quart oblong lasagna pan. Next, spread each lasagna strip with a little less than 1/4 cup filling, then roll up. Cut each roll in half, and place in baking dish with cut ends down.

Prepare a béchamel sauce: Melt butter in a saucepan over medium heat. Stir in flour, blending until smooth. Gradually stir in milk. Cook, stirring constantly, until mixture boils and thickens. Stir in one cup of the Parmesan cheese, salt, and pepper. Spoon béchamel sauce over lasagna rolls.

Pour remaining tomato sauce over béchamel sauce, Sprinkle top with remaining chopped parsley and Parmesan cheese.

Cover with foil, bake at 400° for 20 minutes til bubbly. Cool 10 minutes.