Pepperoni Lasagna Roll-Ups Recipe

By traciesparks

My husband is in the military, and when he is away from home, it's hard to come up with meals just for myself. After finding I had some leftover items from making lasagna, I came up with this recipe. —Jennifer Juday, Copperas Cove, Texas

made this for the first time last week and loved it... I was not sure if it was meaty enough for my family so I added about 2 tablespoons of crumbled (cooked) italian sausage to each roll after the ricotta mixture, before the pepperonis. i sprinkled the remaining italian sausage over the rolled up noodles before I added the spaghetti sauce! Huge hit!

I used small curd low fat cottage cheese because I think is creamier than ricotta cheese and I added a little onion powder and garlic powder to the cottage cheese mixture. I used a mixture of mozzarella/cheddar cheese instead of swiss. Its a great twist on the traditional lasagna no matter the type of cheese used in it. Thanks for the quick and easy recipe. I will make it again for guests now that I have tried it prior to. My mother used to say, "you never try a new recipe when you are having dinner guests."

Ingredients

• 3 lasagna noodles
• 3/4 cup ricotta cheese
• 1/2 teaspoon minced chives
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 24 slices pepperoni
• 3 slices Swiss cheese, cut into thirds
• 1 cup meatless spaghetti sauce
• 1/4 cup shredded Parmesan cheese

Preparation

Step 1

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. Yield: 3 servings.



Nutrition Facts: 1 roll-up equals 410 calories, 22 g fat (13 g saturated fat), 68 mg cholesterol, 894 mg sodium, 30 g carbohydrate, 2 g fiber, 23 g protein.

Pepperoni Lasagna Roll-Ups published in Taste of Home April/May 2008, p24