Ingredients:

  • 12 lasagna noodles (approx. 400g dry weight)
  • 1 tbsp salt
  • 15 oz whole milk ricotta cheese
  • 1 large egg, lightly beaten
  • 0.5 cup freshly grated Parmesan cheese
  • 1.5 cups shredded mozzarella cheese, divided
  • 1 tbsp fresh parsley, finely chopped
  • 0.5 tsp garlic powder
  • 0.25 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 24 oz high-quality marinara sauce
  • 0.5 cup extra mozzarella cheese for topping

Instructions:

  1. Boil the lasagna noodles in salted water for exactly two minutes less than the package directions. Drain and immediately lay flat in a single layer on a greased baking sheet to prevent sticking.
  2. In a large mixing bowl, combine the ricotta, beaten egg, Parmesan, 1.5 cups of mozzarella, chopped parsley, garlic powder, sea salt, and black pepper. Fold together until the mixture is thick and spreadable.
  3. Spread 1 cup of the marinara sauce onto the bottom of a 9x13 inch baking dish.
  4. Take an individual noodle and spread approximately 2-3 tablespoons of the cheese mixture evenly along the surface. Carefully roll the noodle from one end to the other.
  5. Place the roll-up into the prepared baking dish, seam-side down. Repeat with the remaining noodles.
  6. Top the assembled rolls with the remaining marinara sauce and the additional 1/2 cup of mozzarella cheese.
  7. Bake at 350°F (180°C) for 20 minutes covered with foil. Remove foil and bake for another 15 minutes until the cheese is bubbling and golden brown.