Pepperoni Pizza Lasagna Roll Ups
A fun twist on traditional lasagna combining the flavors of pepperoni pizza with the comforting texture of lasagna.
Ingredients
Main Ingredients
- 16 noodles 16 lasagna noodles (cooked until tender) Be careful not to overcook or they will fall apart when assembling.
- 1 24-ounce jar of marinara/spaghetti sauce Any flavor.
- 1 15-ounce container of ricotta cheese
- 2-2 1/2 cups freshly shredded mozzarella cheese
- 1 6-ounce package pepperoni slices
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. Italian seasoning
- to taste fresh parsley for garnish Optional.
Instructions
Preparation
- Start by boiling your noodles in a large pot until they are tender, but don’t overcook them or else they’ll fall apart when you start assembling. Drain and set aside.
- Preheat your oven to 350 degrees Fahrenheit. Lightly spray a 13×9 glass baking dish with cooking spray.
- Spread an even layer of pizza sauce in the bottom of the dish.
- Lay your lasagna noodles out on a large cutting board or a big baking sheet.
- In a medium bowl, combine ricotta cheese, onion powder, garlic powder, and Italian seasoning. Mix until smooth.
- Use a small cookie scoop to spoon out one scoop of the ricotta mixture onto each lasagna noodle. Spread it evenly on each noodle using an offset spatula or spoon.
- Lay about 8-10 pepperoni slices along the length of the noodle on top of the ricotta cheese mixture.
- Carefully roll up the noodles tightly and place seam side down in your prepared baking dish.
- Pour the remaining pizza sauce over the rolls and sprinkle shredded mozzarella cheese on top.
Baking
- Bake for 15-20 minutes until the cheese is melted and bubbly, with a light golden brown color.
- Optionally, sprinkle with fresh parsley or more Italian seasoning before serving.
Notes
Serve warm with a side salad or garlic bread. Offer extra marinara sauce for dipping if desired. Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.