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.
Lasagna Roll-Ups
I love lasagna roll-ups. They are so easy to make. Scroll down for more Lasagna Roll-Up Recipes I love. I find Lasagna Roll-Ups are much easier to make than a whole lasagna and they have a shorter baking time. Plus the presentation is fantastic!
Make Ahead Of Time
These Pepperoni Lasagna Roll-ups can be made up to 24 hours in advance. Cover with foil and refrigerate until ready to bake and add about 5 to 10 minutes onto the cooking time since they will be going into the oven cold.
Cook Noodles To Al Dente
Be careful not to overcook the noodles or they will tear when you form the roll-ups. They will cook a little more in the oven.
Substitutions and Additions
- Cottage Cheese can be used instead of ricotta cheese.
- Add sauteed onion and or mushrooms and bell pepper to the filling for more flavor.
Storage
Leftovers will keep for 4 to 5 days in an airtight container in the refrigerator. Reheat in a microwave. Freezes well for up to 2 months. Thaw in the refrigerator overnight and add a little time to the cooking time.
Increase or Reduce Spiciness
To increase the spiciness, add an extra 1/4 to 1/2 teaspoon of crushed red pepper flakes to the ricotta mixture. If you want to reduce the spiciness, leave the red pepper flakes out. The pepperoni will add a little spiciness.
What To Serve With Pepperoni Lasagna Roll-Ups
- Garden Salad with Creamy Italian Dressing
- Pepperonicini Garlic Bread
- Creamy Tomato and Cucumber Salad
- Marinated Broccoli and Cauliflower Salad
More Lasagna Roll-Ups
- Cajun Shrimp Lasagna Roll-Ups
- Chicken Alfredo Lasagna Roll-Ups
- Southwestern Chicken Lasagna Roll-Ups
Pepperoni Lasagna Roll-Ups
Equipment
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved it!
This was a bit complicated to make (for me, at least), but in the end it was delicious. I put some oil in the pot while cooking the lasagna to prevent them from sticking together, and I found that putting them on two baking sheets greased with cooking spray worked well for letting them cool (separated) and for rolling them up. Definitely one I’ll be making again!