Classic pepperoni pizza and lasagna get smashed together in this tasty Pepperoni Pizza Lasagna Roll Ups hybrid dish!!
If you’re into music or ever did choir in high school (or watched the TV show Glee) then you are familiar with “mashups”. If you have no idea what I’m talking about, just know that a music mashup is when you take two really awesome yet totally different songs and smoosh them together into one piece. If you do it well and pick just the right songs to begin with then the end result is pretty much the coolest thing ever.
Well I’m kind of obsessed with food mashups. When you take two totally awesome foods or recipes and smoosh them together into one amazing dish. Today we’re having a pizza-lasagna mashup and it is FREAKING DELICIOUS!!!
Pardon my sudden outburst.
The thing is, I’m not really a traditional lasagna person. I just don’t care for it. But I love me some pepperoni pizza and I really really like pasta so when you take the two and smash them together into a pepperoni pizza lasagna roll up… I’m an instant fan.
And if you already love lasagna, well then it’s no question at all, you will adore this dish. P.S. totally kid/spouse/guest friendly. Woot woot!
Pepperoni Pizza Lasagna Roll Ups
Ingredients
- 8 lasagna noodles - cooked til tender (don’t cook them too long or they will fall apart)
- 8 ounces cream cheese - softened
- 1 cup plain greek yogurt - (may sub sour cream)
- 1 ½-2 cups shredded cheese - (your favorite for pizza, I used an Italian blend)
- 1 18-ounce jar pizza sauce - (I used a tomato garlic basil)
- 1 package pepperoni slices
- optional: fresh parsley
Instructions
- Preheat oven to 350 degrees. Lightly grease a casserole dish (about 9×13 inches). Spread an even layer of pizza sauce (about 1 cup) in the bottom of the dish.
- Lay your lasagna noodles out on a clean, flat surface (I like to use a large baking/cookie sheet for this part). In a medium bowl cream together cream cheese and greek yogurt until smooth. Use a rubber spatula (or the back of a spoon) to spread mixture evenly onto the top side of each lasagna noodle.
- Lay about 6-8 pepperoni slices along the length of the noodle on top of the cream cheese mixture. Gently roll up the noodles (as tightly as possible while being gently) and place in a single layer in your prepared baking dish. Pour remaining pizza sauce over the rolls. Sprinkle shredded cheese on top and top with 1-2 pepperoni slices.
- Bake for 15-20 minutes until cheese is completely melted. Sprinkle with fresh parsley if desired and serve.
This looks and sounds really good, and I’d really like to try it. However, I don’t tolerate yogurt or sour cream very well. Would it change the recipe too much if I just left it out, or maybe just used ricotta cheese instead like a regular lasagna? I know it probably wouldn’t be as creamy, but do you think it would affect anything else?
Hi Fayth, I’d go with ricotta!
Made this tonight, and it was ok. I added minced garlic and Parmesan to the cream cheese mixture, which would have been very bland otherwise. Definitely recommend 2 packages of pepperoni.
what brand of pasta sauce did you use here?
Hi Cassie- I used Prego tomato garlic basil pasta sauce!
So. Glad to find a receipe for LASAGna .without ricotta cheese. Will try for sure☺
I totally agree about the cheese! I hope that you love this recipe, Cathy. Thanks!
Made these tonight for dinner. Followed recipe and changed nothing. Wow these are deLicious. Husband is picky eater and he ate three. That tells it all. Great dish.
Awesome!! I’m so thrilled to hear that this recipe was a success for you!