Pepperoni Lasagna Roll Ups Recipes

LASAGNA ROLL-UPS

Steps:

• Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions. You may want to cook an extra noodle or 2 in case they rip. Drain and toss with some oil. Drape the noodles over the edge of the pot, without overlapping, to cool.
• Meanwhile, mix the ricotta, Parmesan, tomatoes and 1/2 teaspoon salt together in a medium bowl.
• Lay out the noodles and evenly divide the ricotta mixture on the noodles, spreading it from end to end of each noodle. Top each with about a few pieces of basil and 3 pepperoni slices per roll if using. Roll up and cut each roll in half to make 16 cylinders. Pack 4 pieces, ruffle-side up, in each lunch container and refrigerate. Pack 1/4 cup of marinara sauce in a separate container with each serving.

PEPPERONI PIZZA LASAGNA ROLLS

Steps:

• In a large pan over medium heat, heat the butter and olive oil until the butter is melted.
• Add the garlic and onion and saute until tender, about 5 minutes.
• Stir in tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes.
• Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.
• Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, tilted slightly to let some steam out.
• Simmer for 15 minutes. Cool slightly. With an immersion blender, carefully blend until sauce has desired texture. (I skipped this part because i like chunky sauce).
• Preheat oven to 350. Cook noodles according to package directions. Once cooked, drain and rinse with cold water.
• Spread 1/2 cup to 1 cup pizza sauce in bottom of pan.
• Prepare the filling by mixing beaten egg, ricotta cheese (I used cottage cheese instead), a cup of mozzarella, 1/2 c grated parmesan cheese, parsley, and pepper until well combined.
• To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling.
• Lay out 5 to 6 pepperoni on top of cheese filling. Roll up each noodle starting at one of the short ends.
• Place in prepared baking dish, seam down. Repeat until all noodles have been filled and rolled. Pour 1 and 1/2 cups pizza sauce over rolls and top with 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
• Cover baking dish with foil and bake for 45 to 50 minutes (remove foil last 10 to 15 minutes) or until hot and cheese is melted. (I skipped the foil and found it unnecessary) Let stand 10 minutes prior to serving.

PEPPERONI LASAGNA ROLL-UPS

Steps:

• Cook noodles according to pkg directions, drain.
• Combine ricotta cheese, chives, oregano, and basil.
• Spread 1/4 cup over each to within 1/2 inch of edges.
• Top with pepperoni and Swiss cheese; carefully roll up.
• Place seam side down in a greased shallow 1-qt baking dish; top with spaghetti sauce.
• Cover and bake at 350 degrees for 20-25 minutes or until bubbly.
• Uncover; sprinkle with Parmesan cheese.
• Bake 5 minutes longer or until cheese is melted.
• Let stand for 5 minutes before serving.

BEEFY LASAGNA ROLL-UPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through, about 8 minutes. Drain and pat noodles dry with paper towels.
• Brown ground beef and onion in a large skillet over medium heat, breaking the meat into crumbles as it cooks, about 10 minutes. Pour pasta sauce into beef mixture and stir garlic powder, basil, parsley, chives, oregano, and nutmeg into beef and sauce.
• Spread half of the beef sauce into a 2-quart casserole dish and sprinkle with 1 cup Cheddar cheese.
• Lay a lasagna noodle out onto a lightly floured work surface and spread with 2 tablespoons cream cheese. Spread 2 tablespoons ground beef sauce onto noodle; roll noodle and place with seam side down atop cheese in casserole dish. Repeat with remaining noodles. Sprinkle remaining beef sauce and 1 cup Cheddar cheese over noodle rolls.
• Bake in the preheated oven until cheese and sauce bubble, 10 to 15 minutes.