This recipe relies on ready-to-use ingredients such as fresh egg roll wrappers (which don't require precooking). In keeping with the traditional recipes for lasagna, though, it still calls for the creamy, homemade Bechamel Sauce.
Melt butter in a 1- to 1 1/2-quart pan over medium-high heat. Add flour and stir until bubbly. Remove pan from heat and gradually add milk, whisking until smooth. Return to heat and bring to a boil, stirring; then boil for 1 minute, stirring constantly. Season to taste with nutmeg, salt and pepper. Remove from heat.
Choose a small baking dish in which 2 egg roll wrappers will fit snuggly side by side. In dish, layer a fourth of the marinara sauce, two egg roll wrappers, a third of the Bechamel Sauce, a third of the mozzarella cheese, and a fourth of the Parmesan cheese. Repeat layers twice more, ending with marinara sauce, egg roll wrapper, and Parmesan cheese.
Bake in a 500°F oven until lasagna is golden brown on top and sauce is bubbly around edges (about 15 minutes). Let stand about 5 minutes before cutting in fourths to serve.