By WaCookinFool on March 25, 2008
Photo by IngridH
Photo by IngridH
"New twist on an old time favorite. Courtesy of Jennifer Juday and Taste of Home Magazine / April/May 2008"
Serving Size: 1 (136 g)
Servings Per Recipe: 3
"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!"
"I made these (or adapted the recipe) for my son's graduation party. I used cottage cheese mixed with sour cream, onion powder, garlic powder, finely chopped onion, and Italian seasoning in place of the ricotta cheese. I used 2 jars of pizza sauce in place of the spaghetti sauce and a whole pkg. of lasagna noodles cooked and cut in half width wise. I also added sliced black olives and I used shredded cheddar cheese in place of the Swiss cheese. I did not use the parmesan cheese at all. After the noodles were cooked, I cut them in half width wise then spread them each with some of the pizza sauce. After that, with some of the cottage cheese mixture, then mini pepperoni (which I used in place of the regular size pepperoni), then some olives and then cheese. I rolled them up and put them seam side down in a 9x13 pan with some of the pizza sauce on the bottom of the pan. I covered them with pizza sauce and cheese and baked them. My son told me one of the comments from the group was, "They look like lasagna but then you bite into them and they taste like pizza. What a delightful trick!" My son said the whole pan disappeared and that they were a hit. Thanks for posting this recipe and giving me the idea!"
"excellent taste. I prefer it to lasagne and it's much easier to make. Family loved it. Oh and I substituted mozz. cheese for the swiss."
"used barilla oven ready lasagna which i boiled for three minutes to render malleable....shredded the swiss cheese and cut up the pepperoni and added both to the ricotta mixture...i also added parmesan to the ricotta mixture. used zaar recipe 255242 for the spaghetti sauce...whole prep process took 30 minutes...i baked at 350 for 50 minutes...delicious"
"Altho' this is a bit putzier than making layered lasagna, this was certainly worth the time & effort! I wanted this to be a meaty meal, so I fried some ground beef (1/2 pound), and added some chopped onions to the pan to saute. Added all that to the sauce (along with some extra basil & oregano), and I tell you---it was awesome! The only thing I would change next time, would be the cheese--I didn't really care for the Swiss, I think provolone or mozzarella would turn this into a superstar! *PAC Spring 08*"