Sheet Pan Lasagna

By Coldsnap46

This is not the correct picture for this recipe. But the real recipe is saved to Pinterest...

Ingredients

• 1 lb. Lasagna noodles
• 15 oz. Ricotta
• 8 oz. Shredded Mozzarella, divided
• 2 eggs
• 1 tbsp. Oregano/Italian Seasoning
• 16 oz. Marinara/Sauce
• 1 cup Grated Parmesan

Details

Servings 1
Adapted from ohbiteit.com

Preparation

Step 1

I love Lasagna, but It’s never been one of my go-to menu choices.  Mostly because my mom makes the BEST Lasagna in the world and more mostly, because I’m just too lazy for all that layering, and long cooking times that require work, waiting….and waiting..and work..lol!  :)

I used a 5x9x2″ deep, so the ingredients listed here is enough to fill that pan.  Simply increase/subtract for more or less!  Also~  feel free to add meat and/or sausage!

Directions:

Boil the lasagna noodles until they’re done to your liking…

In a large bowl combine the Ricotta, Eggs, 4 oz. of the Mozzarella, Parmesan and Oregano..mix well…

When the noodles have cooled so you can handle them, spread a thin layer of the filling onto a lasagna sheet...

Pour some sauce into the bottom of the pan, just enough to cover it.

Gently roll them up nice and tight and place them down into the sauce…

Pour the rest of the sauce evenly over the rolls..

And top it with the other 4 oz. of the Mozzarella...

Bake it at 350 for approx. 30-40 minutes, or until it's melty and cooked all the way thru...

Let it cool...

Scoop it up...and eat it up! ~Enjoy!