Pizza Lasagna Roll-Ups

By cindygwest

Ingredients

• For the sauce, pulse:
• 8 oz. bulk sweet Italian sausage
• 1 small onion, chopped
• 4 cloves garlic
• 1 T. dried Italian herbs
• 2 T. olive oil
• 3 T. tomato paste
• Add:
• 1 can crushed tomatoes (28 oz.)
• 1 can diced tomatoes (14.5 oz)
• salt and pepper to taste
• For the lasagna, cook:
• 12 curly edged dry lasagna sheets
• Pulse:
• 3 cups provolone cheese
• 1 pkg. whole-milk ricotta cheese
• 1/2 cup parmesan
• 60 slices pepperoni
• 3/4 cup finely diced green bell pepper
• 1/3 cup black olives
• Shredded provolone cheese

Details

Servings 12
Adapted from Cuisineathome.com

Preparation

Step 1

For the sauce, pulse sausage in a food processor until nearly pureed; transfer to a bowl. Mince onion and garlic in foo processor. Saute onion, garlic, and Italian herbs in oil in a late skillet over medium eat until softened, 2 - 3 minutes.

Add tomato paste; cook 2 minutes. Reduce heat.

Add sausage, crushed tomatoes, and diced tomatoes to skillet; cook, crushing with potato masher, until sausage is fine. Bring sauce to a simmer and cook 15 minutes; season with salt and pepper.

Coat a 9 x 13 inch baking dish with 1 cup sauce.

Preheat oven to 350.

For the lasagna, cook lasagna sheets in a large pot of boiling salted water, 5 minutes, drain and transfer to baking sheets coated with nonstick spray to cool.

Pulse 3 cups provolone, ricotta, and Parmesan in food processor until spreadable. Spread 1/4 cup cheese mixture onto each lasagna sheet; top with 5 slices pepperoni, 1 T bell pepper, 1 t. olives and 2 T. sauce.

Roll up each sheet and place, seam side down, in prepared dish. Top lasagna with remaining sauce. Cover with foil, and bake until bubbly, 1 hour. Remove foil, top lasagna with additional provolone, and return to oven to melt, 5 minutes. Let lasagna rest 15 minutes before serving.