Pepperoni Lasagna Rolls (Print Version)
# Ingredients:
→ For the Roll Ups
01 -
1 (15-ounce) container of ricotta cheese
02 -
1 (6-ounce) packet of pepperoni slices
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2-2 1/2 cups mozzarella cheese, freshly shredded
04 -
16 lasagna sheets, cooked until soft (don’t let them overcook!)
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1 (24-ounce) bottle of marinara or similar pasta sauce
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1/2 teaspoon each of garlic powder
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1/2 teaspoon of onion powder
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1/2 teaspoon of Italian herbs
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Optional: chopped fresh parsley for decorating at the end
# Instructions:
01 -
Get a big pot, fill it with water, and boil the lasagna noodles gently until they’re soft but not mushy—otherwise, they'll rip while you’re making the recipe. Drain them and let them cool.
02 -
Turn the oven on to 350°F. Grab a 13×9 glass dish and give it a quick spray with non-stick cooking spray. Pour some of the pizza sauce on the bottom so it’s evenly spread.
03 -
In a medium bowl, mix together the ricotta cheese, onion powder, garlic powder, and the Italian seasoning. Stir it until it’s nice and smooth.
04 -
Take a large cutting board or baking sheet and lay the noodles flat. Spend a moment placing a scoop (about cookie-sized) of the ricotta mixture on each sheet, then spread it thinly across using a spoon or something similar. Then line up 8 to 10 pepperoni slices along the noodle’s length, right over the ricotta.
05 -
Carefully roll each noodle into a neat spiral, keeping it snug, and place them in the glass dish with the seam tucked under. Pour the rest of the pizza sauce over the rolls and sprinkle all your shredded mozzarella evenly on top.
06 -
Pop the dish into the oven and let it bake for 15-20 minutes. You’ll know it’s done when the cheese is gooey, bubbly, and slightly golden. Sprinkle some parsley or extra seasoning on top if you’d like before digging in.
# Notes:
01 -
You can freeze leftovers for up to 3 months—great option for planning meals ahead!
02 -
Keep any leftovers in the fridge, covered, for a week at most.