Pepperoni Lasagna Roll-ups Recipe

By PatN

Ingredients

• 16 uncooked lasagna noodles
• 1/2 pound Johnsonville® Mild Ground Italian Sausage
• 1/2 pound sliced baby portobello mushrooms
• 1/4 cup chopped sweet onion
• 1 jar (24 ounces) tomato basil pasta sauce
• 1-1/2 teaspoons brown sugar
• 1-1/2 teaspoons fennel seed, crushed
• 1/2 teaspoon dried tarragon
• 1-1/8 teaspoons salt, divided
• 1/8 teaspoon crushed red pepper flakes, optional
• 1 package (3-1/2 ounces) sliced pepperoni
• 2-1/2 cups (10 ounces) shredded part-skim mozzarella cheese
• 2-1/2 cups part-skim ricotta cheese
• 2 cups grated Parmesan cheese, divided
• 2 eggs, lightly beaten
• 6 tablespoons minced fresh parsley, divided
• 3 tablespoons minced fresh basil or 1 tablespoon dried basil
• 1/2 teaspoon pepper

Details

Servings 16
Preparation time 45mins
Cooking time 100mins
Adapted from tasteofhome.com

Preparation

Step 1

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 13-in. x 9-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.
Yield: 16 servings.