Pepperoni Pi a Lasagna Roll-Ups

(from castro15’s recipe box)

Categories: Pasta

Ingredients

  • 1 tbsp. olive oil
  • 1 tsp kosher salt, plus more for the noodles
  • 10 lasagna noodles (not no boil)
  • 1 large egg
  • 2 cups ricotta
  • 1/2 tsp Italian seasoning
  • 1/4 tsp garlic powder
  • 1/4 tsp grated lemon zest
  • 1/4 tsp onion powder
  • Pinch of red pepper flakes
  • Black pepper, to taste
  • 2 cups grated provolone cheese
  • 4 oz. sliced pepperoni
  • 1 1/2 cups jarred marinara

Directions

  1. Preheat the oven to 375. Bring a large pot of water to a boil. Add the olive oil and a dash of salt. Add the noodles and cook as directed until al dente. Drain and lay them flat on a foil-lined baking sheet; set aside.

  2. Combine the egg, ricotta, Italian seasoning, garlic powder, lemon zest, onion powder, red pepper flakes, 1 tsp salt and black pepper in a medium bowl; stir well. Stir in 1 cup provolone, then stir in three-quarters of the pepperoni.

  3. Assemble the lasagna: Spoon 1/2 cup marinara sauce into a bottom of a 9 1/2-inch deep-dish pie plate. Spread 1/3 cup of the ricotta filling on each noodle and roll it up. Arrange 9 of the rolls seam-side down in a circle in the pie plate; nestle the last roll in the center. Spoon the remaining 1 cup marinara sauce on top, sprinkle with the remaining 1 cup provolone and top with the remaining pepperoni.

  4. Bake until the cheese is melted, bubbling and browned in some spots, about 30 minutes. Let stand 10 minutes before serving.

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