Pepperoni Pizza Lasagna Roll Ups

Name: Pepperoni Pizza Lasagna Roll Ups
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 people
Ingredients: 10 Reggano Oven Ready Lasagna Noodles; 1 ½ cups Emporium Selection Whole Milk Ricotta Cheese; 1 Simply Nature Grade A Organic Cage Free Egg; 2 cups Happy Farms Shredded Mozzarella Cheese; 1 cup freshly grated Emporium Selection Parmesan Cheese Wedge; 1 teaspoon Stonemill Italian Seasoning; ½ teaspoon Stonemill garlic powder; kosher salt and pepper; 2 14 ounce jars Delgrosso Pizza Sauce; Mama Cozi’s Sliced Pepperoni; Stonemill Crushed Red Pepper

User Reviews

5.0

21 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings
4 people
Course
Main Course
Cuisine
American

Pepperoni Pizza Lasagna Roll Ups

Kian Mendoza

Report

These pepperoni pizza lasagna roll ups are the perfect back to school dinner! An easy weeknight meal that everyone loves! Cheesy and delish.

Share:

I Made This!

Be the first!

Print

12 people printed this

Save this

Be the first!

Ingredients

Servings

10 Reggano Oven Ready Lasagna Noodles
1 ½ cups Emporium Selection Whole Milk Ricotta Cheese
1 Simply Nature Grade A Organic Cage Free Egg
2 cups Happy Farms Shredded Mozzarella Cheese
1 cup freshly grated Emporium Selection Parmesan Cheese Wedge
1 teaspoon Stonemill Italian Seasoning
½ teaspoon Stonemill garlic powder
kosher salt and pepper
2 14 ounce jars Delgrosso Pizza Sauce
Mama Cozi’s Sliced Pepperoni, for topping (as much as you’d like!)
Stonemill Crushed Red Pepper, for topping

Add to Shopping List

Instructions

Preheat the oven to 400 degrees F. Add ½ cup of pizza sauce (or more if you like it saucy!) to the bottom of a 9x13 inch baking dish for the base layer.
Cook the lasagna noodles until al dente, about 8 to 10 minutes. As soon as they are finished, lay them out on a clean towel in a single layer. Don’t let them stick together! We want them flat so we can spread on the filling and roll them up.
In a bowl, stir together the ricotta, egg, 1 cup mozzarella cheese, ½ cup parmesan cheese, Italian seasoning and garlic powder. Add in a pinch of salt and pepper. Mix until combined.
Spread 2 to 3 tablespoons of the filling on top of each lasagna noodle. Top each with a tablespoon of pizza sauce. Roll up the noodle and place it in the baking dish. Repeat with the remaining noodles.
Top the noodles with the remaining pizza sauce (again, as much as you like!). Top with the remaining mozzarella and parmesan cheese. Top with the pepperoni slices.
Bake for 25 to 30 minutes, until melty and bubbly! Remove and sprinkle with extra parmesan if you wish. Top with crushed red pepper flakes and serve!
Note: you can prep this entire dish ahead of time and store it in the fridge until ready to bake! I like to do it 12-24 hours before. It also reheats really well.