Pizza Lasagna Roll-ups

Finally! After over two weeks without posting a recipe I'm back on track.

I've been trying to make this recipe for several weeks. It kept getting pushed back because I either wasn't in the mood to cook it or Aaron wasn't in the mood to eat it.

If you've never made lasagna roll-ups now is the time to try them.
They look pretty, prettier than regular lasagna, and pretty means impressive. I have two other lasagna roll-up recipes, chicken lasagna roll-ups and chicken Alfredo roll-ups, and I'll admit I was intimidated at first but trust me when I say these are way easier than you would expect.

I have a method with these recipes. I don't ever use a cheese mixture (cottage cheese or ricotta, mozzarella, and egg) I just sprinkle some plain mozzarella instead. This makes them less messy and easier to roll and since I'm not fond of ricotta anyway I just like the taste better.

This recipe is awesome for a few reasons. As I said they're pretty, simple, and in this case they're completely customizable. Tonight I went with a plain pepperoni and cheese filling but you could add anything that you normally put on your pizza. Some suggestions are mushrooms, green peppers, black olives, onion, sausage, or you could go with my personal favorite pizza toppings, ham and pineapple. Make them your own, however you would enjoy your pizza.

The original recipe was quite different. First off she used a cheese mixture, and second she made her own pizza sauce. I went the lazy route tonight and used a jar of sauce but you could make your own using her recipe or your own personal favorite pizza sauce recipe. When I make pizza I usually use leftover sauce from my spaghetti and meatballs so if I have it on hand next time I'll probably do that.

So do not fear the complicated looking lasagna roll-ups and definitely try this recipe!

Pizza Lasagna Roll-ups

Source: adapted from Rachel Cooks

9-12 lasagna noodles
1 (12-16 oz) jar pizza sauce
2-3 cups mozzarella, shredded
pizza toppings of your choice, I went with one package of sliced pepperoni

Preheat the oven to 400 degrees. Spray a 9x9 baking dish with vegetable oil spray and set aside.

Cook the lasagna noodles according to the package directions in salted, boiling water.

Drain and rinse with cold water to prevent the noodles from sticking together.

Spread a few spoonfuls of sauce in the bottom of the prepared baking dish.

Lay out a noodle and spread a small amount of sauce on the noodle, leaving about an inch on either end. Sprinkle a couple of Tablespoons of cheese over the sauce and then add your toppings, mine was five pepperonis per noodle. Carefully roll the noodle, keeping all of the filling within the roll as you go, and then place seam side down in the prepared baking dish.

Continue rolling the noodles until no more noodles are left or the baking dish is full. Spread a little sauce over the top of the rolls.

Sprinkle the top with cheese. I added a bit of fresh grated Parmesan as well.

Bake in the preheated oven for 25-30 minutes, until the cheese on top is brown and bubbly.

Serve warm with some garlic toast and a side salad.