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Pepperoni Pizza Lasagna Roll Ups

These pepperoni pizza lasagna roll ups are the perfect back to school dinner! An easy weeknight meal that everyone loves! Cheesy and delish.
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  • 10 Reggano Oven Ready Lasagna Noodles
  • 1 ½ cups Emporium Selection Whole Milk Ricotta Cheese
  • 1 Simply Nature Grade A Organic Cage Free Egg
  • 2 cups Happy Farms Shredded Mozzarella Cheese
  • 1 cup freshly grated Emporium Selection Parmesan Cheese Wedge
  • 1 teaspoon Stonemill Italian Seasoning
  • ½ teaspoon Stonemill Garlic Powder
  • kosher salt and pepper
  • 2 14 ounce jars Delgrosso Pizza Sauce
  • Mama Cozi’s Sliced Pepperoni, for topping (as much as you’d like!)
  • Stonemill Crushed Red Pepper, for topping


  • Preheat the oven to 400 degrees F. Add ½ cup of pizza sauce (or more if you like it saucy!) to the bottom of a 9x13 inch baking dish for the base layer.
  • Cook the lasagna noodles until al dente, about 8 to 10 minutes. As soon as they are finished, lay them out on a clean towel in a single layer. Don’t let them stick together! We want them flat so we can spread on the filling and roll them up.
  • In a bowl, stir together the ricotta, egg, 1 cup mozzarella cheese, ½ cup parmesan cheese, Italian seasoning and garlic powder. Add in a pinch of salt and pepper. Mix until combined.
  • Spread 2 to 3 tablespoons of the filling on top of each lasagna noodle. Top each with a tablespoon of pizza sauce. Roll up the noodle and place it in the baking dish. Repeat with the remaining noodles.
  • Top the noodles with the remaining pizza sauce (again, as much as you like!). Top with the remaining mozzarella and parmesan cheese. Top with the pepperoni slices.
  • Bake for 25 to 30 minutes, until melty and bubbly! Remove and sprinkle with extra parmesan if you wish. Top with crushed red pepper flakes and serve!
  • Note: you can prep this entire dish ahead of time and store it in the fridge until ready to bake! I like to do it 12-24 hours before. It also reheats really well.

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