Pizza Lasagna Rolls (Print Version)
# Ingredients:
→ The Roll Ups
01 -
16 lasagna noodles, boiled just enough to be soft (don’t overdo it!)
02 -
One jar (24 ounces) of your favorite marinara sauce
03 -
15-ounce tub of ricotta cheese
04 -
2 to 2 1/2 cups shredded mozzarella cheese (freshly shredded if possible!)
05 -
6-ounce package of pepperoni slices
06 -
1/2 teaspoon each of garlic powder, onion powder, and Italian spices
07 -
Chopped parsley to sprinkle on top (if you like)
# Instructions:
01 -
In a big pot of boiling water, cook the lasagna noodles just until they’re soft enough to roll. Drain them and gently set them aside.
02 -
Set the oven to 350°F to preheat. Coat a 13x9-inch glass baking dish with a light layer of oil spray. Spread some marinara sauce evenly over the bottom of the dish.
03 -
In a bowl, stir together the ricotta, garlic powder, onion powder, and Italian seasoning. Make sure it’s evenly mixed.
04 -
Spread the noodles out flat on a baking sheet or a large cutting board. Use a small scoop or spoon to dollop some of the ricotta mixture onto each noodle and spread it out. Lay around 8-10 slices of pepperoni along each one.
05 -
Carefully roll up each stuffed noodle nice and tight. Line them up, seam side facing down, in the baking dish. Pour the rest of the marinara sauce on top, then sprinkle shredded mozzarella over everything.
06 -
Pop the dish in the oven and bake for 15 to 20 minutes. The cheese should be fully melted, bubbling, and golden around the edges. Sprinkle parsley on top if you’d like before digging in.
# Notes:
01 -
These roll ups freeze really well—store them for up to 3 months for a handy make-ahead meal!
02 -
Leftovers keep in the fridge for up to a week if stored in a covered dish.