Pepperoni Pizza Lasagna Rolls

These Pepperoni Pizza Lasagna Rolls are the best of two worlds: pepperoni pizza and lasagna! Two carby-cheesy classics come together here to create a decadent and fun dinner. Cheesy ricotta filling is spiced up with pizza flavors and mini pepperoni, stuffed into lasagna noodles, and baked in a marinara-cheese bath. The result? Pure deliciousness that hits all kinds of cravings. These are a must try!

I have got dinner covered, you guys! Look no further. This pan of deliciousness is all we need.

These Pepperoni Pizza Lasagna Rolls are as fun as they are delicious, and my kids flipped over the concept. They love lasagna and they love pizza, so the idea that the two could be combined sort of blew their minds.

I have to say: these kinda blew my mind too. They came out better than I was expecting, and as a recipe developer, it is SO FUN when that happens.

As you can probably gather, this baked pasta is the best of two worlds: pepperoni pizza and cheesy lasagna.

Cheesy ricotta filling is spiced up with pizza flavors and mini pepperoni, stuffed into lasagna noodles, and baked in a marinara-cheese bath.

The result is texturally just like lasagna but with the flavors of pizza! So delicious and whimsical and fun.

This makes a decently large pan of pasta, too, so it will feed a lot of people. Bonus: they are not at all complicated to put together!

Let’s get into how to make these cheesy pepperoni pasta bombs.

Ingredients You Need to Make These Pepperoni Pizza Lasagna Rolls:

For the Filling:

• Part-skim ricotta
• Shredded mozzarella cheese
• Grated parmesan cheese
• Dried Italian seasoning
• Crushed red pepper flakes
• Minced shallot
• Minced or grated garlic
• Mini pepperoni (or regular pepperoni, chopped)
• Salt and pepper, to taste
• Egg

For Assembly:

• Lasagna noodles
• Marinara sauce
• Shredded mozzarella
• Grated parmesan cheese
• Mini pepperoni (or regular pepperoni, chopped)

How to Make These Pepperoni Pizza Lasagna Rolls:

Prep the Noodles and the Filling:

• Preheat the oven to 425°F and lightly grease a 9 x 13-inch baking dish.
• Bring a large pot of water to a boil and cook the lasagna noodles until el dente, according to the package directions. Drain the noodles and spread out on a lightly oiled baking sheet. Set aside.
• While the noodles are cooking, make the filling. In a large bowl, combine the ricotta, mozzarella, parmesan, seasonings, shallot, garlic, and mini pepperoni.
• Taste the mixture and then season with salt and pepper, as needed. Mix in the egg.

To Assemble:

• Spread half of the marinara sauce in the bottom of the baking dish.
• Spread one lasagna noodle out on your work surface and spoon roughly 3 tablespoons of the filling evenly over the noodle. Roll up lengthwise – forming a roll similar to the shape of a cinnamon roll. Place the roll seam-side down in the marinara sauce. Continue until all the rolls have been filled and formed.
• Spoon the remaining marinara sauce evenly over the top of the lasagna rolls.
• Top with the shredded mozzarella and parmesan cheeses. Evenly disperse the mini pepperoni over top of the rolls.
• Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for another 15-20 minutes or until the cheese is melted, bubbling, and golden brown.

These are everything you want in a baked pasta: cheesy, gooey, and loaded with flavor.

An ideal weeknight meal!

The best bite right there.

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