We spread a filling of ricotta, shredded mozzarella, and parmigiano reggiano over our ramenized lasagna noodles. We topped the filling with slices of pepperoni and rolled them into parcels. We placed the lasagna parcels into a baking pan with braised beef ragout. We topped the parcels with fresh mozzarella and baked the individual lasagnas for 1 hour at 400°F. We removed them from the oven and let them rest for 15 minutes. We scooped the lasagna parcels onto our plates and devoured them. The ramenization of the noodles gave them a nice chew. They were not mushed out. The following day our leftovers were equally resilient, with great texture and bite. Our lasagna and other baked pastas have now gained a simple upgrade to an old idea.
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