This is a super easy way to get your lasagna fix and is easily adaptable to the number of portions you need.
- lasagna noodles
- your favorite pasta sauce
- ricotta cheese (may substitute cottage cheese but ricotta is better)
- garlic powder
- grated cheese
Bring large pot of water to a boil and add lasagna noodles. I used half a box (7 noodles) last night for the three of us. That allowed enough leftovers to send with the guys for their lunches today.
While the noodles are cooking to al dente stage, mix ricotta cheese, egg, parsley, garlic powder and a handful of grated mozzarella cheese. For half a box of noodles I used half a carton of ricotta and one egg.
When noodles are done (do not overcook!), gently remove them from the water one at a time, spread with cheese mixture, roll up and place in baking dish in which you’ve poured a little sauce to cover the bottom. When all the noodles have been filled and rolled, pour remaining sauce over the top. For the amount I made last night, I used a little over half a jar. I will use the rest in a big pot of vegetable soup later this week. Sprinkle the remaining grated cheese over all (I used mozzarella and sharp cheddar). Bake uncovered at 350 degrees until hot and bubbly, and the cheese is just starting to brown. Top with a sprinkling of parmesan. I served it with steamed broccoli and a tossed green salad. A nice Pinot Noir goes well with this meal.