For some reason my kids aren’t big on lasagna. Maybe the it’s the layers that’s daunting or the mushiness of it all, who knows. All I can say is lasagna isn’t going over well right now, so I decided to go a different route and take the idea of lasagna but in a different form.
The flavors are the same but each lasagna noodle becomes one serving and for some reason THAT is ok with the kids. Huh.
1 package lasagna noodles
5 cups marinara (homemade or bought)
1-1/2 cups mozzarella cheese, shredded
1 (15 oz) container ricotta cheese
1 cup parmesan cheese, grated
zest of half a lemon
1 teaspoon oregano
1/2 teaspoon garlic powder
Preheat the oven to 350 degrees. Prep an ovenproof pan by brushing it with melted butter. Pour half the marinara and spread onto the bottom of the pan. Set aside.
In a large pot, boil the noodles according to the package directions. Drain, do not rinse.
In a medium bowl combine the ricotta, parmesan, egg, lemon zest, oregano and garlic powder. Stir together well, season with salt and pepper.
Lay out one of the lasagna noodles and spread a dollop of the ricotta mixture evenly over the top.
Roll loosely and set seam-side down in the prepped pan. Repeat for the all the noodle until the pan is filled.
Pour the marinara sauce over the noodles and then top with the shredded mozzarella.
Bake in the oven for 20-25 minutes and serve.