- 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
- Cook noodles according to package directions.
- 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.
- In the same pan, cook pepperoni for 4-5 minutes or until lightly browned; remove to paper towels to drain.
- In another large bowl, combine the mozzarella, ricotta, 1 cup Parmesan, eggs, 4 tablespoons parsley, basil, pepper and remaining salt.
- 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.
- Cover and bake at 350° for 55-60 minutes or until bubbly. Sprinkle with remaining parsley before serving. Yield: 16 servings.
Reviews for Pepperoni Pizza Lasagna Roll-Ups
"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."
"yummy was all gone in a flash, big hit"
"Yum! My family loved it and said it was a keeper!"
"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."
"Very good. Made it tonight. Cooking the pepperoni first made it taste extra good. Definately a "make again""
"This sounds like something my grandsons would love. Love the presentation. Can't wait to try.....means grand kids will be HERE!!!!"
"I've been using this recipe since I first came across it in TOH. It's a great dinner and it's adjustable to your preferences. I make my own pasta sauce with the spices I normally use (save you $ there) . Hamburger sometimes instead of sausage (more $ saved) in regards to the spices - well it's not like I'm never going to use them again ($ well spent). As for the meats and cheeses - I buy them when they are on sale and again it's not like I can't use them for something else should there happen to be any left. I don't find this a prohibitive meal to make at all - and I'm on a very strict budget as a senior citizen. Oh and it freezes well."
"sounds delicious! Definitely trying this dish this weekend. For those commenting on the cost of the ingredients, note that it feeds 16 people!"
"Sounds delicious but does not fit in my grocery allowance-the cheeses are alone would be over ten dollars plus pepperoni , sausage , pasta and sauce."