Pepperoni Pizza Lasagna Roll-Ups Recipe
Pepperoni Pizza Lasagna Roll-Ups Recipe photo by Taste of Home

Pepperoni Pizza Lasagna Roll-Ups Recipe

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4.5 9 12
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Tastes like pizza, looks like manicotti and everyone loves it! It works great for teacher meetings and potlucks because it can be made well in advance, reheated as needed, and travels well. It's easier than stuffing filling into manicotti noodles!—Jamie Miller, Maple Grove, Minnesota
TOTAL TIME: Prep: 45 min. Bake: 55 min.
MAKES:16 servings
TOTAL TIME: Prep: 45 min. Bake: 55 min.
MAKES: 16 servings


  • 16 uncooked lasagna noodles
  • 1/2 pound bulk 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 large eggs, lightly beaten
  • 6 tablespoons minced fresh parsley, divided
  • 3 tablespoons minced fresh basil or 1 tablespoon dried basil
  • 1/2 teaspoon pepper

Nutritional Facts

1 roll-up: 329 calories, 15g fat (7g saturated fat), 68mg cholesterol, 819mg sodium, 28g carbohydrate (6g sugars, 2g fiber), 21g protein


  1. Cook noodles according to package directions.
  2. 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.
  3. In the same pan, cook pepperoni for 4-5 minutes or until lightly browned; remove to paper towels to drain.
  4. In another large bowl, combine the mozzarella, ricotta, 1 cup Parmesan, eggs, 4 tablespoons parsley, basil, pepper and remaining salt.
  5. 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.
  6. Cover and bake at 350° for 55-60 minutes or until bubbly. Sprinkle with remaining parsley before serving. Yield: 16 servings.
Originally published as Pepperoni Lasagna Roll-ups in Taste of Home Winning Recipes 3 2012, p119

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Reviewed Jan. 4, 2016

"My family really enjoyed this. I split it into two smaller pans and put one in the freezer for another day. Just as yummy reheated. Will definitely make again."

Reviewed Mar. 31, 2014

"yummy was all gone in a flash, big hit"

Reviewed Mar. 30, 2014

"Yum! My family loved it and said it was a keeper!"

Reviewed Mar. 25, 2014

"Sounds great. I'm subbing regular onion for the sweet onion and cottage cheese for the ricotta. Skipping the pepperoni because I don't care for it. Adding in some diced green pepper . I can almost taste it now."

Reviewed Mar. 24, 2014

"Very good. Made it tonight. Cooking the pepperoni first made it taste extra good. Definately a "make again""

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