Ingredients
Method
Preparation
- Bring a large pot of salted water to boil. Cook the lasagna noodles according to package instructions until al dente, then drain and lay them flat on a clean kitchen towel to cool.
- In a mixing bowl, stir together the ricotta cheese, egg, half of the mozzarella, Parmesan, oregano, basil, salt, and pepper to create a creamy filling.
Assembly
- Preheat your oven to 375°F (190°C). Spread a layer of the ricotta mixture along the length of each noodle and roll it up tightly.
- Place the rolled noodles seam-side down in a baking dish. Drizzle about a cup of marinara sauce at the bottom of the dish and cover the rolled pasta with the remaining sauce.
- Sprinkle the remaining mozzarella on top.
Baking
- Bake in the oven for around 25-30 minutes, or until the cheese is bubbly and golden. Avoid opening the oven door too soon.
Nutrition
Notes
Try adding spinach or kale to the ricotta for a nutrient boost. For a heartier version, add cooked Italian sausage or ground beef to the filling. A vegan option can be made using tofu and nutritional yeast instead of ricotta and vegan cheese. Prepare in advance and refrigerate before baking, adding extra baking time if necessary. Drizzle with balsamic reduction for a gourmet touch.