Pepperoni Pizza Lasagna Roll Ups (Print Format)

Tender noodles rolled with pepperoni, ricotta, and cheese for a bubbly, golden oven-baked dinner.

# Ingredients:

→ Main Ingredients

01 - 16 lasagna noodles, cooked until tender
02 - 1 24-ounce jar marinara or spaghetti sauce
03 - 1 15-ounce container ricotta cheese
04 - 2 to 2.5 cups freshly shredded mozzarella cheese
05 - 1 6-ounce package pepperoni slices

→ Seasonings

06 - 1/2 teaspoon onion powder
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon Italian seasoning
09 - Fresh parsley, optional, for garnish

# Steps:

01 - Boil lasagna noodles in a large pot until tender. Avoid overcooking to prevent tearing during assembly. Drain and set aside.
02 - Preheat the oven to 350°F (175°C) and lightly spray a 13×9 glass baking dish with cooking spray.
03 - Spread an even layer of marinara sauce at the bottom of the prepared dish.
04 - In a medium bowl, combine ricotta cheese, onion powder, garlic powder, and Italian seasoning. Mix until smooth.
05 - Lay cooked noodles flat on a large cutting board or baking sheet. Use a small scoop or spoon to spread an even layer of ricotta mixture onto each noodle.
06 - Place 8-10 pepperoni slices along the length of each noodle on top of the ricotta mixture.
07 - Carefully roll up each lasagna noodle tightly. Place seam-side down into the prepared baking dish.
08 - Pour the remaining marinara sauce evenly over the roll-ups. Sprinkle shredded mozzarella cheese on top.
09 - Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
10 - Sprinkle with fresh parsley or additional Italian seasoning if desired. Serve immediately.

# Tips:

01 - Store leftovers covered in the refrigerator for up to 1 week. Reheat individual portions in the microwave for 30 seconds to 1 minute or the entire dish in a 350°F (175°C) oven for 10 minutes.
02 - To freeze, place baked roll-ups in a freezer-safe container for up to 3 months. Reheat from frozen in a 350°F (175°C) oven for 2 hours, or thaw overnight and bake for 20 minutes.

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