These pepperoni pizza lasagna roll ups are a fun, family-friendly twist on classic pizza—cheesy, saucy, and perfect for busy weeknights.
Turn pepperoni pizza into an easy lasagna roll up that’s as impressive as it is simple. Layers of ricotta and mozzarella, a touch of Italian seasoning, a drizzle of pizza sauce and plenty of pepperoni make these roll ups a beloved dinner option for kids and grown-ups alike.
With the change of seasons comes a return to routines, and recipes like this make weeknight meals effortless. I love how this dish brings together comforting pizza flavors in a new format—easy to prepare, easy to reheat, and great for prepping ahead.
This recipe highlights a few simple, high-quality grocery finds: oven-ready lasagna noodles (boiled briefly for roll ups), whole milk ricotta, shredded mozzarella, grated parmesan, pizza sauce and plenty of pepperoni. If you like extra pepperoni, add some chopped slices into the ricotta mixture for a bolder bite.
To assemble, cook the noodles until al dente and lay them flat. Mix the ricotta with an egg, half the cheeses, Italian seasoning, garlic powder and a pinch of salt and pepper. Spread a few tablespoons of the filling on each noodle, top with a spoonful of pizza sauce, then roll and place seam-side down in a baking dish that has a thin layer of sauce on the bottom.
Finish with extra pizza sauce, the remaining mozzarella and parmesan, and more pepperoni on top. Bake until the cheese is melted and the sauce is bubbly. I like to finish with a sprinkle of extra parmesan and crushed red pepper flakes for a little heat.
This dish reheats exceptionally well and can be assembled up to 12–24 hours ahead, which makes it ideal for prepping on a busy day. Serve with a fresh green salad for a complete meal that always gets devoured.
Pepperoni Pizza Lasagna Roll Ups
Pepperoni Pizza Lasagna Roll Ups
4 people
20 mins
30 mins
50 mins
Ingredients
- 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 (divided)
- 1 cup freshly grated Emporium Selection Parmesan Cheese (divided)
- 1 teaspoon Stonemill Italian Seasoning
- ½ teaspoon Stonemill Garlic Powder
- Kosher salt and pepper, to taste
- 2 (14-ounce) jars Delgrosso Pizza Sauce (or your favorite pizza sauce)
- Mama Cozi’s Sliced Pepperoni, for topping (as much as you like)
- Stonemill Crushed Red Pepper, for topping (optional)
Instructions
- Preheat the oven to 400°F. Spread ½ cup pizza sauce (or more) across the bottom of a 9×13-inch baking dish.
- Cook the lasagna noodles until al dente, about 8–10 minutes. Lay them flat on a clean towel so they don’t stick together.
- In a bowl, stir together ricotta, the egg, 1 cup mozzarella, ½ cup parmesan, Italian seasoning, garlic powder, and a pinch of salt and pepper.
- Spread 2–3 tablespoons of the filling on each noodle, add a tablespoon of pizza sauce, then roll the noodle and place seam-side down in the baking dish. Repeat with remaining noodles.
- Top the rolls with the remaining pizza sauce, then sprinkle with the remaining mozzarella and parmesan. Add pepperoni slices across the top.
- Bake 25–30 minutes, until cheese is melted and bubbly. Remove from oven and add extra parmesan and crushed red pepper if desired. Serve hot.
- Note: This dish can be assembled ahead and refrigerated 12–24 hours before baking. Leftovers reheat very well.
This comforting, flavorful dish is straightforward to make, easy to prep in advance, and always a hit at the table. Craving always.
