Pepperoni Pizza Lasagna Rolls

I switched this up a bit and made it like a regular lasagna because it was easier. I also added a jar of alfredo on top of it all for tomato layers and alfredo layers. This is hard to stop eating. Recipe courtesy of Infinite Passion. Serving size is estimated.

• Ready In: 1 hr 20 mins
• Serves: 16

Ingredients

• 1  tablespoon unsalted butter
• 1  teaspoon extra virgin olive oil
• 2  garlic cloves, minced
• 1⁄2  of a medium yellow onion, diced small
• 28  ounces diced tomatoes
• 3  ounces tomato paste
• 1  teaspoon dried basil
• 1⁄2 teaspoon dried oregano
• 1⁄2 teaspoon pepper
• 1  pinch red pepper flakes
•  salt, to taste
•  pepper, to taste
• 10  lasagna noodles, cooked and drained and rinsed with cold water
• 1  egg, lightly beaten
• 1 1⁄4 cups  part-skim ricotta cheese
• 1 1⁄2 cups mozzarella cheese, diveded
• 3⁄4 cup  grated parmesan cheese, divided
• 1⁄4 cup  chopped fresh parsley
• 1⁄4 teaspoon pepper
• 3  ounces  sliced  pepperoni

Directions

1. In a large pan over medium heat, heat the butter and olive oil until the butter is melted.
2. Add the garlic and onion and saute until tender, about 5 minutes.
3. Stir in tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes.
4. 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.
5. 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.
6. 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).
7. Preheat oven to 350. Cook noodles according to package directions. Once cooked, drain and rinse with cold water.
8. Spread 1/2 cup to 1 cup pizza sauce in bottom of pan.
9. 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.
10. To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling.
11. Lay out 5 to 6 pepperoni on top of cheese filling. Roll up each noodle starting at one of the short ends.
12. 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.
13. 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.