Pepperoni Lasagna Roll-Ups are stuffed with a ricotta cheese mixture and pepperoni. Rolled up and topped with marinara sauce and lots of cheese, they make such an easy Italian dinner.
Equipment
- 9×13-inch baking dish
- Pasta Pot
Ingredients
- ▢9 uncooked lasagna noodles
- ▢1 (24-ounce) jar marinara sauce or pasta sauce
- ▢1 (15-ounce) container ricotta cheese
- ▢1/2 teaspoon garlic powder
- ▢1/2 teaspoon onion powder
- ▢1/2 teaspoon dried Italian seasoning
- ▢1/2 teaspoon crushed red pepper flakes
- ▢salt and pepper
- ▢2 1/2 cups shredded mozzarella cheese
- ▢1/2 cup freshly grated Parmesan cheese
- ▢1 package pepperoni slices
- ▢fresh basil
Instructions
- Preheat oven to 350 degrees and spray a 9×13-inch baking dish with cooking spray.
- Cook lasagna noodles according to package directions in salted water. Drain. Spread out on a cutting board or piece of parchment paper so they don’t stick to each other.
- In a medium bowl, stir together ricotta cheese, garlic powder, onion powder, Italian seasoning, and red pepper flakes. Add salt and pepper to taste. (A pinch of salt should be enough.)Stir in 1 1/2 cups of shredded mozzarella cheese.
- Spread ricotta mixture on lasagna noodles, dividing it evenly between the noodles.Arrange about 7 pepperoni along the length of each noodle.
- Spread about 1/2 cup of sauce in the bottom of the prepared baking dish.Roll each noodle up and place seam side down in baking dish.
- Pour remaining sauce on top of noodles.Sprinkle Parmesan cheese and remaining mozzarella cheese on top.
- Spray the underside of a piece of foil with cooking spray and place greased side down over baking dish.Bake for 25 minutes.If you want the cheese a little browned, turn the broiler on for a few minutes but watch carefully.
- Top with fresh basil and serve.
