10 Lasagna Noodles
1 ½ cups Whole Milk Ricotta Cheese
1 Simply Nature Grade A Organic Cage Free Egg
2 cups Shredded Mozzarella Cheese
1 cup grated Parmesan Cheese
1 teaspoon dried Italian Seasoning
½ teaspoon Garlic Powder
kosher salt and pepper
2 14 ounce jars Pizza Sauce (you won’t need all of second jar)
Sliced Pepperoni
Preheat the oven to 400 degrees. Add 1 cup of pizza sauce to the bottom of a 9×13 inch baking dish.
Cook the lasagna noodles until al dente, about 10 minutes. As soon as they are finished, lay them out on a clean towel in a single layer so they won’t stick together! In a bowl, stir together the ricotta, egg, 1 cup mozzarella cheese, ½ cup parmesan cheese, Italian seasoning and garlic powder. Add salt and pepper salt and pepper to taste. Mix until combined. Spread 2 tablespoons of the filling on top of each lasagna noodle. Top each with a tablespoon of pizza sauce. Roll up the noodle and place it in the baking dish. Repeat with the remaining noodles. Top the noodles with the remaining pizza sauce, as much as you like. Top with the remaining mozzarella and parmesan cheese. Top with the pepperoni slices, again as much as you like. Bake for 25 to 30 minutes, until melty and bubbly! Remove and sprinkle with extra parmesan.
