12 Large Italian Rolls, 12 tablespoons butter, melted 2 tablespoons garlic, minced ½ teaspoon salt, 12 lasagna noodles, 8 ounces Parmesan cheese, shredded, 14-15 ounce package whole milk ricotta, 2 large eggs, beaten, 1 pound lean ground beef, or Italian sausage, 1 jar pasta sauce, 1 pound fresh mozzarella, sliced into equal 12 slices
Preheat oven to 375 degrees F. Prepare lasagna noodles according to package. Brown meat over medium-high heat, add sauce and mix until combined. In a mixing bowl, add Parmesan, ricotta, and egg. Mix until thoroughly combined. Cut the very top off of the rolls. Using your fingers, press bread insides into the bottom and sides of the roll, until you have space for your lasagna layers. Add garlic and salt to your melted butter and spread into each bread bowl. Keeping lasagna noodle whole, place part of the noodle in the bottom of the bowl and add ricotta on top, fold the pasta over the cheese, add ¼ cup meat sauce, and fold rest of the noodle over the top. Top bowl with a slice of mozzarella. Repeat with all 12 bowls. Wrap in tin foil. Bake for 35 minutes.