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Pepperoni Lasagna Rolls
Servings
12
Ingredients
12
lasagna noodles
cooked al dente according to package instructions
3
cups
mozzarella
shredded, with one cup reserved for topping
For the sauce
1
lb.
ground beef
1/2
lb.
sliced pepperoni
3
cloves
garlic
minced
1
Tablespoon
dried basil
1/2
teaspoon
salt
5
cups
tomatoes
chopped (about 4 lbs.)
12
oz
can of tomato paste
For the cheese mixture
3
cups
cottage cheese
1/2
cup
shredded parmesan cheese
2
Tablespoons
dried parsley
2
eggs
beaten
1/2
teaspoon
salt
1/2
teaspoon
pepper
Instructions
For the sauce
Brown the ground beef until broken up, then add the pepperoni. Continue until meats are cooked through. Drain about half of the fat.
Pour the meat into a food processor and pulse until it becomes finely minced.
Add garlic, basil, salt, tomatoes, and tomato paste and simmer for 30 minutes, stirring occasionally.
For the cheese mixture
Combine cottage cheese, parmesan, parsley, eggs, salt, and pepper in a bowl and stir until well mixed.
To make the rolls
Preheat the oven to 375 degrees F/190 degrees C.
Lay the lasagna noodles out in 1-2 oiled cookie sheets.
Spread about 1/4 cup of the cheese mixture on each of the noodles. If there is any cheese mixture left over, divide it evenly between the noodles.
Pour about 1 cup of the meat sauce into the bottom of a 9 x 13 or larger baking dish.
Spread about 1/4 cup of meat sauce on each of the noodles and top off all the noodles with 3 cups of the mozzarella cheese.
Loosely roll up the noodles being careful not to push down while rolling.
Transfer the rolls with the seam side down to the baking dish and spoon the remaining meat sauce mixture on top of the rolls.
Sprinkle the rest of the mozzarella over the tops.
Cover with foil and bake for 30 minutes.
Serve warm!
Recipe Notes
These rolls freeze great before baking!