Pepperoni Pizza Lasagna Rolls Food

PEPPERONI PIZZA LASAGNA ROLL-UPS

Steps:

• Preheat the oven to 375˚. Bring a large pot of water to a boil. Add the olive oil and a dash of salt. Add the noodles and cook according to the package directions until al dente. Drain and lay them flat on a foil-lined baking sheet; set aside.
• Combine the egg, ricotta, Italian seasoning, garlic powder, lemon zest, onion powder, red pepper flakes, 1 teaspoon salt and a few grinds of pepper in a medium bowl; stir well. Stir in 1 cup provolone, then stir in three-quarters of the pepperoni (quarter the pieces if they're large).
• Assemble the lasagna: Spoon 1/2 cup marinara sauce into the bottom of a 9 1/2-inch deep-dish pie plate. Spread 1/3 cup of the ricotta filling on each noodle and roll it up. Arrange 9 of the rolls seam-side down in a circle in the pie plate; nestle the last roll in the center. Spoon the remaining 1 cup marinara sauce on top, sprinkle with the remaining 1 cup provolone and top with the remaining pepperoni.
• Bake until the cheese is melted, bubbling and browned in some spots, about 30 minutes. Let stand 10 minutes before serving.

PEPPERONI PIZZA LASAGNA ROLLS

Steps:

• Bring a large pot of salted water to a rolling boil. Add lasagna noodles and cook until al dente (8-10 minutes -- check your package directions). Drain and cover with cold water to cool immediately. Drain and lay out on a clean, lint free kitchen towel.
• Preheat the oven to 375 degrees F and lightly grease a 9x13" baking dish.
• Sprinkle each lasagna noodle with pepperoni and divide 1 cup of cheese evenly between the all of the noodles. Roll up as tightly as possible. Spread 1/2 cup of pizza sauce on the bottom of the baking dish and place all rolls on top.
• Top with remaining 1 cup pizza sauce and sprinkle with remaining 1 1/2 cups cheese. Cover with tin foil and bake for 25-30 minutes until bubbly and hot. Uncover and broil if desired (keep in mind that the edges of your pasta will become crispy). Garnish with fresh herbs if desired and serve immediately.

PEPPERONI PIZZA LASAGNA ROLL UPS

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!

PEPPERONI PIZZA LASAGNA ROLLS

Steps:

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

PEPPERONI PIZZA LASAGNA ROLL-UPS

Steps:

• Cook noodles according to package directions. , Meanwhile, in a Dutch oven, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain and transfer to a large bowl. Stir in the pasta sauce, brown sugar, fennel seed, tarragon, 1/8 teaspoon salt and pepper flakes if desired., In the same pan, cook pepperoni for 4-5 minutes or until lightly browned; remove to paper towels to drain., In another large bowl, combine the mozzarella, ricotta, 1 cup Parmesan, eggs, 4 tablespoons parsley, basil, pepper and remaining salt. , Drain noodles. Spread 1 cup meat sauce in a greased 13x9-in. baking dish. Spread 1/4 cup cheese mixture over each noodle; top with 3 or 4 pepperoni slices. Carefully roll up; place seam side down in prepared dish. Top with remaining meat sauce; sprinkle with remaining Parmesan., Cover and bake at 350° for 55-60 minutes or until bubbly. Sprinkle with remaining parsley before serving.

PEPPERONI LASAGNA ROLL-UPS

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.

LASAGNA ROLL-UPS

Steps:

• Bring a large pot of salted water to a boil. Cook the lasagna noodles according to package directions. You may want to cook an extra noodle or 2 in case they rip. Drain and toss with some oil. Drape the noodles over the edge of the pot, without overlapping, to cool.
• Meanwhile, mix the ricotta, Parmesan, tomatoes and 1/2 teaspoon salt together in a medium bowl.
• Lay out the noodles and evenly divide the ricotta mixture on the noodles, spreading it from end to end of each noodle. Top each with about a few pieces of basil and 3 pepperoni slices per roll if using. Roll up and cut each roll in half to make 16 cylinders. Pack 4 pieces, ruffle-side up, in each lunch container and refrigerate. Pack 1/4 cup of marinara sauce in a separate container with each serving.

EASY PEPPERONI PIZZA LASAGNA

Steps:

• Heat oven to 350°F.
• Mix egg, ricotta and Parmesan in medium bowl until blended. Stir in 1 cup mozzarella.
• Reserve 9 pepperoni slices, and 2 Tbsp. each peppers and onions. Quarter remaining pepperoni slices; place in separate medium bowl. Add pasta sauce, water, remaining peppers and onions; mix well.
• Spread 1/2 cup sauce onto bottom of 8-inch square baking dish sprayed with cooking spray. Top with layers of 2 lasagna noodles, broken to fit; 1/3 of the ricotta mixture; and 1/2 cup of the remaining sauce. Repeat layers twice. Top with remaining noodles, sauce, mozzarella, and reserved pepperoni, peppers and onions. Cover with foil sprayed with cooking spray.
• Bake 45 min. or until heated through, uncovering for the last 10 min. Let stand 10 min. before cutting to serve.

PEPPERONI LASAGNA ROLL-UPS

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.