Meal planning used to be a no brainer for me. Lately, changes to our schedules, weather, and general lack of inspiration have all been affecting my ability to plan. My usual MO is to check out what I've got pinned or in my "On-Deck" folder, then I think about what I've got on hand, or if a trip to the store is needed. Sometimes, I get my kick in the pants based on the "Food Holidays" calendar.
A glance at today showed it is National Lasagna Day. I had this recipe pinned, and a quick check of the fridge showed I had all the ingredients on hand. I knew I'd swap shredded mozzarella for the Swiss. I got sidetracked when I went to grab the chives and ended up omitting them. I added some Italian seasoning to the sauce, and I think next time it could use a little garlic somewhere along the way. I doubled everything to get 6 rolls.
I've made a few versions of lasagna roll ups, and I think this one is my favorite so far. Thank you Jennifer J for sharing the recipe!
I've made a few versions of lasagna roll ups, and I think this one is my favorite so far. Thank you Jennifer J for sharing the recipe!
Pepperoni Lasagna Roll Ups
Ingredients
- 6 lasagna noodles
- 1 1/2 cup ricotta cheese
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 48 slices pepperoni
- 1 handful of shredded mozzarella
- 2 cup meatless spaghetti sauce
- 2 teaspoons Italian seasoning
- 1/2 cup shredded Parmesan cheese
Instructions
- Cook noodles according to package directions, drain. Combine the ricotta cheese, mozzarella, oregano and basil; spread 1/4 cup over each noodle to within 1/2 in. of edges. Top with pepperoni and carefully roll up.
- Place seam side down in a greased shallow 1-qt. baking dish; top with spaghetti sauce. Sprinkle with Italian seasoning. Cover and bake at 350° for 20-25 minutes or until bubbly.
- Sprinkle with Parmesan cheese. Let stand for 5 minutes before serving. Yield: 6 servings.
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