Pepperoni Pizza Lasagna Rolls
Prep time
Cook time
Total time
Serves: 4 servings
  • 8 lasagna noodles, cooked al dente
  • 15 ounce part skim ricotta
  • 1 large egg yolk
  • 1 cup shredded mozzarella, divided
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon dried parsley flakes
  • ¼ teaspoon garlic powder
  • 2 cups pizza sauce
  • ¼ pound deli-style sliced pepperoni (32 slices)
  • Salt and pepper to taste
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a medium bowl mix ricotta, egg yolk, ½ cup mozzarella, Parmesan cheese, parsley, and garlic.
  3. Spread ⅓ cup pizza sauce on the bottom of a 9-inche round baking dish or pie dish.
  4. Lay lasagna noodles on a large clean surface (wax paper works great) and spread each noodle with 1 tablespoon pizza sauce. Top each noodle with 3 tablespoons ricotta mixture then pepperoni.
  5. Roll lasagna noodles and place seam side down in baking dish.
  6. Pour remaining pizza sauce evenly on top of rolls. Sprinkle with remaining mozzarella cheese.
  7. Bake for 20 minutes until hot and bubbly.
  8. Serve immediately.
Recipe by Mother Thyme at