Recipe by WaCookinFool
New twist on an old time favorite. Courtesy of Jennifer Juday and Taste of Home Magazine / April/May 2008
Top Review by IngridH
This was really good- the whole family enjoyed it. I used mozzerella instead of swiss, and sprinkled some extra cheese over the tops of the rolls before covering and baking. For the sauce, I used a homemade tomato sauce, to which I added pizza seasoning. I checked them after 25 minutes, and they were still cold in the center, total cooking time to get to serving temp was 45 minutes. I really liked that these tasted like pizza, and that they weren't as heavy as a traditional lasagna. I think these would freeze well, assembled through the rolling up step, then frozen to finish later. Thanks for posting a great recipe!
- 3 lasagna noodles
- 3⁄4 cup ricotta cheese
- 1⁄2 teaspoon chives, minced
- 1⁄2 teaspoon dried oregano
- 1⁄2 teaspoon dried basil
- 24 slices pepperoni
- 3 slices swiss cheese, cut in thirds
- 1 cup meatless spaghetti sauce
- 1⁄4 cup parmesan cheese, shredded
Directions See How It's Made
- 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.