Preheat oven to 350ºF. Prepare pasta according to package directions; drain.
Combine reserved clam liquid and 1 cup pasta sauce. Spoon remaining sauce equally into 8 individual ramekins or 12 x 7-inch baking dish.
In medium bowl, combine clams, ricotta, Parmesan, egg and parsley; mix well.
Spread equal portions on lasagna strips; roll up jellyroll fashion. Place seam side down in ramekins. Top with reserved sauce; cover.
Bake 30 minutes or until hot. Serve with Parmesan cheese, if desired.
Servings 0