In a large mixing bowl, combine the whole milk ricotta, egg, onion powder, garlic powder, kosher salt, lemon zest, and fresh thyme leaves. Mix until well blended.

Lay out your cooked lasagna noodles and cut each noodle in half widthwise to create manageable pieces.

Spread approximately 2 teaspoons of the ricotta mixture onto each noodle, leaving about ½ inch at one end.

Starting from the end where the filling is spread, roll each noodle tightly towards the uncovered end.

Once rolled, slice each noodle roll in half gently to create smaller bite-sized pieces.

Spread ½ cup of pasta sauce evenly on the bottom of a baking sheet and place the cut rolls, cut side up, on the sauced surface.

Spoon a teaspoon of pasta sauce over each roll and sprinkle shredded mozzarella cheese on top.

Preheat your oven to 350°F (175°C) and bake for 15 to 20 minutes, or until the cheese is melted and bubbly.

Once baked, let the rolls cool for a few minutes and serve warm, accompanied by additional pasta sauce.