These pizza lasagna rolls are a fun meal that the whole family will love — what’s not to love about pizza and lasagna? With a little planning ahead, they are a great weeknight meal.
In a large pan over medium-low heat, heat the butter and olive oil until the butter is melted. Add the garlic and onion and sauté until tender, about five minutes.
Stir in tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes. Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, slightly ajar, to contain spatters. Simmer for 15 minutes.
With an immersion blender, CAREFULLY blend until sauce has desired texture. If you prefer really smooth sauce, use a regular blender. Store the sauce in fridge unless using immediately. (It makes more than is needed for this recipe. Refrigerate or freeze extras.)
For the Lasagna Rolls:
Preheat oven to 350°F. Cook noodles according to directions on package. Drain and rinse with cold water and lay the cooked noodles on sheets of wax paper so they don’t stick together.
Spray a baking dish with nonstick cooking spray and spread ½ cup of pizza sauce on the bottom of the pan. Set aside.
Meanwhile, prepare filling in a large bowl by mixing beaten egg, ricotta cheese, 1 cup mozzarella, ½ cup grated Parmesan cheese, parsley, and black pepper until well combined.
To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling. Arrange 5 to 6 pepperoni on top of cheese filling. Roll up each noodle starting at the short end. Place in prepared baking dish, seam side down. Repeat until all noodles have been filed and rolled.
Pour 1 ½ cups pizza sauce over the rolls and top with ½ cup mozzarella cheese and ¼ cup Parmesan cheese.
Cover baking dish with foil and bake for 45 to 50 minutes, removing foil for last 10 to 15 minutes, or until rolls are hot and cheese is melted. Remove from oven and cool for 10 minutes prior to serving.
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Notes
If you prefer to skip the pureeing step, substitute crushed tomatoes (28 oz. can) for the diced tomatoes. You can also use a jar of marinara or pizza sauce instead of making your own sauce. You'll need 2 cups of sauce.
Make Ahead: Prepare the casserole. Cover with foil and refrigerate up to a day in advance. It can be frozen for up to one month. Thaw overnight in the refrigerator before baking. Bake as directed.