Ever since I made my spinach lasagna roll ups a few weeks ago, my kids cannot stop asking for them again. Since I’m always making different things, I didn’t want to make the exact same meal again . . . at least for a few more weeks.
So, I decided that I could adapt the recipe a bit to showcase a different (and not as healthy) ingredient: pepperoni. Spinach is much healthier, but pepperoni is so comforting and yummy. Let’s face it: sometimes you just need comfort food and you’re not worried about it being healthy. There’s pretty much nothing more comforting than pizza and lasagna morphed into one dish. Try it, and you’ll definitely agree!
10-12 uncooked lasagna noodles
3 c. marinara sauce
16 oz. whole milk ricotta
¾ c. shredded mozzarella
½ c. Parmesan cheese, shredded
1 5 oz package of pepperoni slices
Salt and pepper to taste
Preheat the oven to 375 degrees.
Cook lasagna according to package directions and drain. Spoon 1 cup of marinara sauce into the bottom of a large baking dish.
Mix together the ricotta, Parmesan, egg, salt and pepper in a large bowl.
Lay out the dry noodles flat on a clean surface, such as wax paper on the counter. Spread the cheese mixture evenly over the noodles in a thin layer. Place pepperoni slices along the length of the noodles on top of the cheese mixture and roll up carefully. Then, place the roll ups seam-side down in the baking dish. Leave a little space between the roll ups. Pour the remaining marinara sauce over the roll ups and then top with mozzarella. Bake for 30 minutes, or until cheese melts.