Wednesday, February 24, 2010

Pepperoni Lasagna Roll Ups

I found these on Mommy's Kitchen a while back and have been wanting to make them. I had the recipe down as one I wanted to make in the next month. I had all the ingredients and it sounded good. They were very good. I used mozzerella cheese instead of Swiss. I would have let the cheese melt a little more on top. I will definitely make them again.


8 lasagna noodles
2 cups ricotta cheese
1 tsp. oregano
1 tsp. basil
40 slices pepperoni
8 - slices Swiss cheese, or Mozzerella slices
3/4 - 1 Cup shredded Mozzerella Cheese
2 cups meatless spaghetti sauce
1 - 2 tbsp. grated Parmesan cheese


Cook noodles according to package directions; (al dente 12 - 14 minutes) drain and rinse with cold water. Lay noodles on a baking sheet or waxed paper.

Combine ricotta cheese, oregano, basil and shredded mozzerella cheese. Spread 1/4 cup over each noodle to within 1/2 in. of edges. Top with pepperoni and cheese slices (1 slice cheese cut in half); carefully roll up.
Pour a little sauce to bottom of baking dish to keep noodles soft. Place seam side down in a greased shallow baking dish. Top each roll with Spaghetti sauce.
Cover and bake at 350° for 20-25 minutes or until bubbly. Uncover; sprinkle with Parmesan cheese or shredded Mozzerella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes top each roll with a little more cheese before serving.

Yield: 6 servings
Where's mine?

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