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Yields:
4 - 6 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 10 mins
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Ingredients
- 1 Tbsp.
olive oil
- 1 tsp.
kosher salt, plus more for the noodles
- 10
lasagna noodles (not no-boil)
- 1
large egg
- 2 cups
ricotta cheese
- 1/2 tsp.
Italian seasoning
- 1/4 tsp.
garlic powder
- 1/4 tsp.
grated lemon zest
- 1/4 tsp.
onion powder
Pinch of red pepper flakes
Black pepper, to taste
- 2 cups
grated provolone cheese
- 4 oz.
sliced pepperoni
- 1 1/2 cups
jarred marinara sauce
Directions
- Step 1Preheat the oven to 375˚. Bring a large pot of water to a boil. Add the olive oil and a dash of salt. Add the noodles and cook according to the package directions until al dente. Drain and lay them flat on a foil-lined baking sheet; set aside.
- Step 2Combine the egg, ricotta, Italian seasoning, garlic powder, lemon zest, onion powder, red pepper flakes, 1 teaspoon salt and a few grinds of pepper in a medium bowl; stir well. Stir in 1 cup provolone, then stir in three-quarters of the pepperoni (quarter the pieces if they’re large).
- Step 3Assemble the lasagna: Spoon 1/2 cup marinara sauce into the bottom of a 9 1/2-inch deep-dish pie plate. Spread 1/3 cup of the ricotta filling on each noodle and roll it up. Arrange 9 of the rolls seam-side down in a circle in the pie plate; nestle the last roll in the center. Spoon the remaining 1 cup marinara sauce on top, sprinkle with the remaining 1 cup provolone and top with the remaining pepperoni.
- Step 4Bake until the cheese is melted, bubbling and browned in some spots, about 30 minutes. Let stand 10 minutes before serving.
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