Pepperoni Pizza Lasagna Rolls

Serving 10 people

90 min


  • cooked lasagna noodles 10 traditional lasagna noodles, cooked, drained and rinsed with cold water
  • dried basil 1 teaspoon dried basil
  • egg 1 egg, lightly beaten
  • extra virgin olive oil 1 teaspoon extra virgin olive oil
  • fresh parsley 1/4 cup chopped fresh parsley
  • garlic cloves 2 garlic cloves, minced
  • Low Moisture Part-Skim Mozzarella Cheese 1 1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
  • oregano 1/2 teaspoon dried oregano
  • parmesan cheese 3/4 cup KRAFT Grated Parmesan Cheese, divided
  • part-skim ricotta cheese 1 1/4 cup part-skim ricotta cheese
  • pepper 1/4 teaspoon pepper
  • pepperoni 3 ounces sliced pepperoni (50-60 slices)
  • pizza sauce 2 cups of the pizza sauce you prepared
  • red pepper flakes pinch of red pepper flakes
  • salt and pepper salt and pepper to taste
  • sugar 1/2 teaspoon sugar
  • tomato paste 3 ounces tomato paste
  • tomatoes 28 ounce can HUNTS's 100% Natural Diced Tomatoes
  • unsalted butter 1 tablespoon unsalted butter
  • yellow onion 1/2 of a medium yellow onion, diced small
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How to make it

  1. For the Sauce:In a large pan over medium-low heat, heat the butter and olive oil until the butter is melted.
  2. Add the garlic and onion and saute until tender, about five minutes. Stir in HUNT's Tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes. Bring the sauce to a boil and then reduce heat to low.
  3. Place a cover on the pan, tilted slightly to let some steam out.Simmer for 15 minutes. Cool slightly. With an immersion blender, CAREFULLY blend until sauce has desired texture. I love it slightly chunky. If you like it really smooth you can also throw it in a blender. Store in fridge unless using immediately. (It makes more than is needed for this recipe. Refrigerate or freeze extras.)For the Lasagna
  4. Rolls:Preheat oven to 350 degrees Fahrenheit. Cook noodles according to directions on package -
  5. once cooked, drain and rinse with cold water and lay out on sheets of wax paper so they dont stick together.Spray a baking dish with nonstick cooking spray and spread 1/2 cup of pizza sauce into the bottom of the pan. Set aside.Meanwhile, prepare filling in a large bowl by mixing beaten egg, ricotta cheese, 1 cup mozzarella, 1/2 cup grated KRAFT Parmesan cheese, parsley and pepper until well combined.To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling. Lay out 5-6 pepperoni on top of cheese filling.
  6. Roll up each noodle starting at one of the short ends.
  7. Place in prepared baking dish, seam side down. Repeat until all noodles have been filed and rolled.
  8. Pour 1 and 1/2 cups pizza sauce over the rolls and top with 1/2 cup mozzarella cheese and 1/4 cup KRAFT Parmesan cheese.Cover baking dish with foil and bake for 45-50 minutes (remove foil for last 10-15 minutes) or until hot and cheese is melted.
  9. Let stand about 10 minutes prior to serving.