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Pepperoni Lasagna Roll-Ups

 Pepperoni Lasagna Roll-Ups
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
3 ServingsPrep: 25 min. Bake: 25 min.


  • 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


  • 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.
Nutritional 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.

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Pepperoni Lasagna Roll-Ups (continued)

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.