I love a twist on a classic. Who ever thought about putting pepperoni in a lasagna roll? Well, it’s delicious.
It may require a little more time to roll them all up, but guess what…you can do it the day before or even earlier in the day and put it in the fridge until you want to bake it and eat it!! I’d say that’s a successful busy mom dish:)
The kids love it and I love it. Such an outstanding dish and the leftovers are amazing also!
For the Sauce: (You can also just use your favorite marinara sauce if you’re short on time)
1T butter
1t olive oil
2 garlic cloves, minced
1/2 medium onion, diced small
28oz can diced tomatoes
3oz tomato paste
1t dried basil
1/2t dried oregano
1/2t sugar
salt, pepper, red pepper flakes to taste
For the Lasagna Rolls:
10-12 lasagna noodles, cooked, drained and laid out on wax paper
2 cups pizza sauce from above
1 egg, slightly beaten
1 1/4 cups ricotta cheese
1 1/2 cups mozzerella cheese, divided
3/4 cup parmesan cheese, divided
1/4 cup fresh parsley (or 1T dried)
1/4t pepper
50-60 slices pepperoni (3oz), cut into quarters
Directions for the Sauce:
In a large pan over medium-low heat, heat the butter and olive oil until the butter is melted. Add the garlic and onion and saute until tender, about five minutes. Stir in HUNT's 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.
Simmer for 15 minutes. Cool slightly. With an immersion blender (or a food processor), CAREFULLY blend until sauce has desired texture. I love it slightly chunky. If you like it really smooth you can also throw it in a blender. Store in fridge unless using immediately. (It makes more than is needed for this recipe. Refrigerate or freeze extras.)
Preheat oven to 350 degrees. Cook noodles according to directions on package -- once cooked, drain and rinse with cold water and lay out on sheets of wax paper so they don’t stick together.
Spray a baking dish with nonstick cooking spray and spread 1/2 cup of pizza sauce into the bottom of the pan. Set aside.
Meanwhile, prepare filling in a large bowl by mixing beaten egg, ricotta cheese, 1 cup mozzarella, 1/2 cup 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 5-6 pepperonis, quartered, on top of cheese filling. Roll up each noodle starting at one of the short ends. Place in prepared baking dish, seam side down. Repeat until all noodles have been filed and rolled. Pour 1 and 1/2 cups pizza sauce over the rolls and top with 1/2 cup mozzarella cheese and 1/4 cup Parmesan cheese.
Cover baking dish with foil and bake for 45-50 minutes (remove foil for last 10-15 minutes) or until hot and cheese is melted. Let stand about 10 minutes prior to serving.
Note: May be prepared in advance and baked the next day.
*From Rachel Cooks
