A delicious twist on traditional lasagna, these Pepperoni Pizza Lasagna Roll Ups are filled with cheese and pepperoni, making for a fun and tasty meal.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:Italian
Diet:Vegetarian
Ingredients
Scale
8 lasagna noodles
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 large egg
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups marinara sauce
1 cup sliced pepperoni
1/2 cup additional shredded mozzarella cheese (for topping)
Fresh basil leaves (for garnish, optional)
Instructions
Preheat the oven to 375°F (190°C). Cook the lasagna noodles according to package instructions until al dente. Drain and lay them flat on a clean kitchen towel to cool slightly.
In a mixing bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese, egg, Italian seasoning, garlic powder, salt, and black pepper. Mix until well combined.
Spread a thin layer of marinara sauce on the bottom of a 9×13-inch baking dish.
Take one lasagna noodle and spread about 1/4 cup of the cheese mixture evenly over the noodle. Place a few slices of pepperoni on top of the cheese mixture. Carefully roll the noodle up from one end to the other. Place the roll seam-side down in the baking dish. Repeat with the remaining noodles.
Once all the roll-ups are in the dish, pour the remaining marinara sauce over the top. Sprinkle the additional mozzarella cheese over the sauce.
Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
Let the dish cool for 5 minutes before serving. Garnish with fresh basil leaves if desired.
Notes
For a healthier version, substitute whole wheat lasagna noodles and use low-fat cheese.
Add vegetables like spinach or mushrooms to the cheese mixture for extra flavor and nutrition.