Pepperoni Lasagna Roll-Ups

READY IN: 50mins
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!

Ingredients Nutrition

Directions

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

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