PEPPERONI PIZZA LASAGNA ROLL UPS
Made with lasagna noodles, pepperoni, marinara sauce, and mozzarella cheese, Pepperoni Pizza Lasagna Roll Ups are a delicious and easy weeknight meal favorite and perfect for family dinner!
Provided by Cara Owens
Categories Main Course
Time 21m
Number Of Ingredients 9
Steps:
- Start by boiling your noodles in a large pot until they are tender, but don't overcook them or else they'll fall apart when you start assembling. Drain and set aside.
- Preheat oven to 350 degrees. Lightly spray a 13×9 glass baking dish with cooking spray.
- Spread an even layer of pizza sauce in the bottom of the dish.
- Lay your lasagna noodles out on a large cutting board or or large baking sheet.
- In a medium bowl combine ricotta cheese, onion powder, garlic powder, and italian seasoning and mix until smooth.
- Use a small cookie scoop and spoon out 1 scoop of ricotta cheese mixture onto each lasagna noodle. Use an offset spatula or spoon to spread evenly on each noodle.
- Lay about 8-10 pepperoni slices along the length of the noodle on top of the ricotta cheese mixture. Carefully roll up the noodles tightly and place seam side down in your prepared baking dish.
- Pour remaining pizza sauce over the rolls. Sprinkle shredded mozzarella cheese on top.
- Bake for 15-20 minutes in oven until cheese is completely melted, and it is a bubbly light golden brown.
- Sprinkle with fresh parsley or more Italian seasoning if desired and serve with my incredible cheddar garlic biscuits and salad for a delicious meal!
BEEFY LASAGNA ROLL-UPS
I made this recipe and my daughter loved it. This is how I make it, but you can always add to it to make it your own.
Provided by Jenny
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through, about 8 minutes. Drain and pat noodles dry with paper towels.
- Brown ground beef and onion in a large skillet over medium heat, breaking the meat into crumbles as it cooks, about 10 minutes. Pour pasta sauce into beef mixture and stir garlic powder, basil, parsley, chives, oregano, and nutmeg into beef and sauce.
- Spread half of the beef sauce into a 2-quart casserole dish and sprinkle with 1 cup Cheddar cheese.
- Lay a lasagna noodle out onto a lightly floured work surface and spread with 2 tablespoons cream cheese. Spread 2 tablespoons ground beef sauce onto noodle; roll noodle and place with seam side down atop cheese in casserole dish. Repeat with remaining noodles. Sprinkle remaining beef sauce and 1 cup Cheddar cheese over noodle rolls.
- Bake in the preheated oven until cheese and sauce bubble, 10 to 15 minutes.
Nutrition Facts : Calories 575 calories, Carbohydrate 40.5 g, Cholesterol 115.5 mg, Fat 30.2 g, Fiber 4.6 g, Protein 34.6 g, SaturatedFat 15.8 g, Sodium 980.3 mg, Sugar 15.8 g
PEPPERONI LASAGNA ROLL-UPS
My husband is in the military, and when he is away from home, it's hard to come up with meals just for myself. After finding I had some leftover items from making lasagna, I came up with this recipe. -Jennifer Juday, Copperas Cove, Texas
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- Cook noodles according to package directions; drain. Combine the ricotta cheese, chives, oregano and basil; spread 1/4 cup over each noodle to within 1/2 in. 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° for 20-25 minutes or until bubbly. , Sprinkle with Parmesan cheese. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 410 calories, Fat 22g fat (13g saturated fat), Cholesterol 68mg cholesterol, Sodium 894mg sodium, Carbohydrate 30g carbohydrate (10g sugars, Fiber 2g fiber), Protein 23g protein.
PEPPERONI LASAGNA ROLL-UPS
New twist on an old time favorite. Courtesy of Jennifer Juday and Taste of Home Magazine / April/May 2008
Provided by WaCookinFool
Categories < 60 Mins
Time 50m
Yield 3 , 3 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 339.9, Fat 19, SaturatedFat 11.8, Cholesterol 65.6, Sodium 252, Carbohydrate 20.9, Fiber 0.8, Sugar 1.2, Protein 20.9
LASAGNA ROLL-UPS
This recipe comes from Kraftfoods.com. I found it one day and thought it was a neat idea to serve lasgna. It is!! It turned out quite nice and was a crowd pleaser. I hope you enjoy them as much as we have. NOTE: The recipe calls for a jar of spaghetti sauce, but I do use my own (anything homemade is better!). And, PLEASE feel free to add more cheese if you like it cheesy!! WE DO!!
Provided by SkinnyMinnie
Categories Meat
Time 1h20m
Yield 9 rolls, 9 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350º.
- Brown ground beef in skillet on medium-high heat. Drain off any excess fat.
- Mix 1/2 of the jar of spaghetti sauce with the ground beef in skillet; stir to combine.
- In a small bowl mix the ricotta cheese, egg and 1/4 cup grated parmesan cheese.
- Working with one lasagna noodle at a time; lay one flat in front of you. Spread 2 heaping Tbs. of the ricotta mixture on the noodle.
- Top with a scant 1/4 cup of the meat mixture; spread leaving a little edge around the whole thing.
- Sprinkle 2 heaping Tbs. of shredded mozzarella cheese.
- Roll up, starting with the short end. Stand on end in a greased 8-inch square baking dish.
- Pour remaining sauce over all of the noodle rolls in the dish.
- Sprinkle with remaining parmesan and mozzarella cheeses.
- Bake 45 minutes or until hot and bubbly.
- Serve with a green salad and some breadsticks! Enjoy!
LASAGNA ROLL-UPS
Provided by Ree Drummond : Food Network
Time 1h40m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.
- Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and saute 4 to 5 minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it's totally browned. Drain the excess fat, then add 1/2 teaspoon each salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 tablespoon each parsley and basil and stir to combine. Let the mixture simmer over low heat, 30 minutes.
- Make the filling: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper and the remaining 3 tablespoons each parsley and basil. Stir to combine.
- Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch pan or five 6-inch disposable foil loaf pans. Spread 2 to 3 tablespoons ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll. Lay them sideways in the pan(s). (Four roll-ups will fit in each loaf pan, or you can fill a 9-by-13-inch pan.) Top with the remaining sauce and plenty of grated mozzarella and parmesan.
- If you're making the roll-ups right away, place the pan(s) on a baking sheet and bake at 375 degrees F for 20 minutes, until hot and bubbly.
- Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).
BLAZY'S PEPPERONI STUDDED LASAGNA
Guy Fieri beefs up this Italian favorite with the works: homemade tomato sauce, spicy pepperoni and Italian sausage. The garlic in his fresh tomato sauce is browned and caramelized, giving it a sweet, roasted taste. The flavor more than makes up for the effort, plus you can assemble the whole thing in advance and freeze it.
Provided by Guy Fieri
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- Boil 6 quarts of water, add a pinch of salt and cook the pasta to almost done, about 7 minutes. Remove from the water and shock in an ice bath.
- In a medium saucepan, add the pepperoni and saute over medium heat until crispy, about 10 minutes. Remove from the heat and drain on a paper towel.
- In a 10- by 14- by 3-inch baking pan or dish, pour 1 cup of the Tomato Sauce in the bottom and around the sides. Layer lasagna sheets on the bottom of the pan, overlapping by 1/2 inch. Add one-third of the ricotta and one-quarter of the mozzarella, sausage, pepperoni and Parmesan. Spoon 1 cup of tomato sauce over the top. Repeat this two more times.
- On the top sheet, finish with the remaining cup of tomato sauce, mozzarella, sausage and pepperoni and dust with Parmesan. Bake until the cheese bubbles around the edges and the top is melted and light golden brown, about 45 minutes. If baking the dish from the freezer, add 15 to 20 minutes to the cook time, or until it's bubbly. Cover loosely with foil if it's browning too quickly. Remove from the oven; let sit for 15 minutes. Cut and serve immediately with more sauce, if desired.
- In a medium saucepan, heat the olive oil. Add the onions and cook over medium to low heat until transparent, about 20 minutes. Add the garlic and cook until almost brown, about 10 minutes. Then, add the tomatoes and cook for 30 minutes over low to medium heat. Add the basil and oregano and continue to cook for another 30 minutes. Season with salt and pepper, cool and store in the refrigerator until ready to use.
LASAGNA ROLL-UPS
Build lasagna in a new way with these Lasagna Roll-Ups! With ricotta, ground beef and mozzarella cheese, Lasagna Roll-Ups are a fun way to eat this dish!
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Brown meat in large skillet sprayed with cooking spray on medium heat; drain. Return meat to skillet.
- Combine pasta sauce and A.1. Add half the pasta sauce mixture to meat; stir. Reserve remaining pasta sauce mixture for later use.
- Spray 8-inch square baking dish with cooking spray. Mix egg, ricotta and 1/4 cup Parmesan until blended. Spread about 2 Tbsp. ricotta mixture onto each noodle; top with about 1/4 cup meat mixture and 2 heaping Tbsp. mozzarella. Roll up, starting at one short end of each noodle. Place, seam sides down, in prepared baking dish.
- Top with reserved pasta sauce mixture and remaining cheeses; cover.
- Bake 45 min. or until hot and bubbly.
Nutrition Facts : Calories 360, Fat 16 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 80 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
MAKE-AHEAD MEAT-LOVERS' LASAGNA ROLL-UPS
Make a large batch of these meaty and cheesy lasagna rolls, and freeze them to help make quick dinners on busy days. Get a quick start by using Make-Ahead Seasoned Ground Beef and Sausage.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 16
Number Of Ingredients 11
Steps:
- In 5-quart Dutch oven, cook lasagna noodles as directed on package. Drain; rinse with hot water. Drain well.
- Meanwhile, in 12-inch skillet, cook beef, sausage and onion over medium-high heat, stirring frequently, until meat is no longer pink; drain. Stir in 1 1/2 cups pasta sauce. Reduce heat to low; simmer uncovered 10 minutes, stirring occasionally. Remove from heat.
- In small bowl, mix ricotta cheese, spinach, basil and egg. Spread about 3 tablespoons ricotta mixture over each cooked lasagna noodle to within 1 inch of one short end. Spoon about 1/4 cup meat mixture over ricotta mixture on each. Roll up firmly toward unfilled end. Line 15x10x1-inch pan with foil. Place roll-ups, seam side down, on pan; cover loosely with foil. Freeze about 30 minutes or until firm.
- Place frozen rolls in airtight freezer container; label. Freeze up to 3 months.
- To bake 16 lasagna roll-ups, spray two 13x9-inch (3-quart) glass baking dishes with cooking spray. Remove roll-ups from freezer bag; place 8 in each baking dish. Cover with foil; thaw in refrigerator at least 8 hours but no longer than 24 hours.
- Heat oven to 350°F. Pour 1 1/2 cups pasta sauce over and around roll-ups in each baking dish. Cover tightly with foil; bake 30 to 40 minutes or until hot and bubbly. Sprinkle each baking dish with 1 cup mozzarella cheese; bake uncovered 3 to 5 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 320, Carbohydrate 27 g, Cholesterol 60 mg, Fiber 2 g, Protein 21 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 5 g, TransFat 0 g
LASAGNA ROLL UPS
SINCE our children left the nest, lasagna has been relegated to company fare since most recipes make enough for a crowd. But then I saw a recipe that rolled lasagna noodles into individual servings, and I adapted my original recipe to this efficient way of preparing it. Now my husband and I enjoy this entree often. -Virginia Foley, Manchester, New Hampshire
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 3 servings.
Number Of Ingredients 14
Steps:
- In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add tomatoes, salt, oregano and cayenne; simmer for 10 minutes. , Spoon half of the meat sauce into a greased 9-in. square baking dish. Combine cottage cheese, Parmesan cheese, egg, parsley and onion powder; spread 1/4 cupful on each noodle. Carefully roll up and place seam side down over meat sauce. Top with remaining meat sauce. Sprinkle with mozzarella cheese. Cover and bake at 375° for 30-35 minutes or until heated through. Let stand 10 minutes before serving.
Nutrition Facts : Calories 525 calories, Fat 18g fat (9g saturated fat), Cholesterol 139mg cholesterol, Sodium 1192mg sodium, Carbohydrate 55g carbohydrate (7g sugars, Fiber 5g fiber), Protein 38g protein.
LASAGNA ROLL UPS II
Thick and hearty rolls filled with ricotta, Parmesan, and a beefy tomato sauce. A fun spin on a family favorite!
Provided by GNelson
Categories World Cuisine Recipes European Italian
Time 1h20m
Yield 9
Number Of Ingredients 13
Steps:
- Cook and stir ground beef, onion, garlic powder, and oregano in a large skillet over medium heat until onion is tender and beef is browned, about 10 minutes. Add tomato sauce and sugar; simmer until sauce is heated through, about 10 minutes.
- Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 to 10 minutes. Drain.
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish.
- Mix ricotta cheese, egg, parsley, and 3/4 cup Parmesan cheese together in a bowl.
- Place a lasagna noodle on a work surface. Spoon one layer of ricotta cheese mixture, one layer meat sauce, and one layer mozzarella cheese atop the lasagna noodle; top with another lasagna noodle. Roll up the stuffed lasagna noodles in the jelly-roll style; place in the prepared casserole dish. Repeat with remaining lasagna noodles, ricotta cheese mixture, meat sauce, and mozzarella cheese. Spread a spoonful of meat sauce atop each lasagna roll; top with remaining mozzarella cheese and 1/4 cup Parmesan cheese.
- Bake in the preheated oven until cheese is melted and bubbling, 30 to 35 minutes.
Nutrition Facts : Calories 524.1 calories, Carbohydrate 47.9 g, Cholesterol 98.3 mg, Fat 22 g, Fiber 2.9 g, Protein 34.6 g, SaturatedFat 11.2 g, Sodium 898.3 mg, Sugar 9.9 g
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