Description
Lasagna with a pizza twist, using pepperoni, sausage and black olives, rolled into individual servings.
Ingredients
Scale
- 12 lasagna sheets, cooked
- 15 oz ricotta
- 1/4 cup shredded basil
- 16 oz shredded low moisture part skim mozz
- 1 tsp garlic salt
- 1 egg
- 1 tsp salt
- 16 oz sausage
- 3.8 oz sliced olives
- 7 oz peppeoni sliced
- 20oz favorite marinara or other red sauce
- 8oz part skim mozzarella cheese shredded
Instructions
- Preheat oven to 350F
- Combine 15oz ricotta, 1/4 cup basil, 16 oz mozzarella, 1 tsp garlic, 1 egg, 1 tsp salt in a large bowl and stir to incorporate.
- Spread 1/4 cup of your marinara on the bottom of a 9 x 13 baking pan
- Place one of your noodles on your work surface and spread the ricotta mixture down the middle (2 – 3 Tbs) leaving a small lip on the end where you can seal the roll.
- Sprinkle crumbled sausage, olives and sliced pepperoni on top of the ricotta then starting at one end of the pasta, roll it up toward the seam side.
- Place the rolled pasta seam side down in your baking dish and repeat with remaining ingredients until your dish is full of rolled pizza lasagna.
- Spread remaining marinara sauce over the top of the pizza rolls.
- Cover with tin foil and bake at 350F for 20-30 minutes until bubbling.
- Take the lasagna out of the oven, uncover and sprinkle on 8 oz of shredded mozzarella.
- Put the oven on broil and return lasagna to the oven uncovered for 8 to 10 minutes until the cheese on top is melted and slightly browned in spots.
- Let rest for 10 minutes and serve sprinkled with more fresh basil
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Entree
- Cuisine: Italian