Picture this: It’s a cozy weeknight, and you’re torn between ordering pizza or making a comforting pan of lasagna. Why choose when you can have the best of both worlds? These Pepperoni Pizza Lasagna Roll-Ups are my love letter to two of the greatest culinary inventions—rolled into one irresistible package. Imagine tender lasagna noodles hugging a rich ricotta filling studded with spicy pepperoni, all smothered in a vibrant marinara sauce and baked until the cheese is gloriously golden and bubbly.

This isn’t just another pasta dish—it’s a showstopper. The individual roll-ups make serving a breeze (no messy slicing!), and the fun, spiraled presentation is guaranteed to make both kids and adults light up. Plus, with make-ahead options and endless customization possibilities, this recipe is as practical as it is delicious. Trust me, once you try these, you’ll be adding them to your regular rotation faster than you can say “seconds, please!”

Recipe Overview

Why You’ll Fall in Love With This Recipe

The ultimate comfort food combo: Lasagna meets pizza in a way that feels fresh and exciting.
Weeknight hero: Ready in under an hour, with minimal fuss.
Customizable: Swap ingredients to suit your cravings or dietary needs.
Perfect portions: No more guessing how much to slice—each roll-up is its own little masterpiece.
Meal prep dream: Make a batch ahead or freeze extras for those “I don’t feel like cooking” nights.

A Little Backstory

Lasagna has been around since ancient Rome, while pizza as we know it became an American staple in the 20th century. This recipe is a modern twist that pays homage to both traditions—taking the layered heartiness of lasagna and giving it a playful, pizza-inspired makeover. The roll-up technique isn’t just cute; it’s practical, making serving and storing easier than ever.

Essential Ingredients & Tools

Ingredients for the Filling

12 lasagna noodles (about 7 inches long—standard size works perfectly)
15 oz whole-milk ricotta (strained overnight for creaminess, or substitute with cottage cheese)
1 large egg (room temperature for smoother blending)
1 cup shredded mozzarella (divided—save some for topping)
½ cup grated Parmesan (freshly grated for best flavor)
1 tsp dried oregano (crushed between fingers to release oils)
½ tsp garlic powder (or 1 fresh minced clove for punchier flavor)
½ tsp black pepper
30 slices pepperoni (plus 12 extra for topping)

Ingredients for the Sauce

2 cups thick marinara (homemade or high-quality jarred sauce)
½ tsp red pepper flakes (optional, for heat lovers)

Tools

9×13-inch baking dish (any oven-safe casserole dish works)
6-quart pot (for boiling noodles—a large stockpot is fine)
Clean kitchen towel (microfiber preferred, but any lint-free towel works)
Rubber spatula (or butter knife for spreading filling)

Serves: 6 | Prep: 25 min | Cook: 30 min | Total: 55 min

How to Make Pepperoni Pizza Lasagna Roll-Ups

Step 1: Cook the Noodles Al Dente

Bring a large pot of heavily salted water (1 tbsp per gallon) to a rolling boil. Add 12 lasagna noodles one at a time to prevent sticking. Cook for 8–10 minutes until flexible but still firm (al dente). Drain and lay flat on a towel. Why this matters: Slightly undercooked noodles hold their shape better when rolled and won’t turn mushy during baking.

Step 2: Prepare the Filling

In a bowl, mix 15 oz strained ricotta, 1 large egg, ¾ cup mozzarella, ½ cup Parmesan, 1 tsp dried oregano, ½ tsp garlic powder, and ½ tsp black pepper until smooth. Taste and adjust salt—Parmesan adds saltiness. Rest 5 minutes to let flavors meld. Pro tip: If filling seems loose, add 1-2 tbsp breadcrumbs to absorb moisture.

Step 3: Assemble the Roll-Ups

Spread ½ cup marinara in the baking dish. Lay noodles flat, spread 2 tbsp filling on each, leaving a ½-inch border. Top with 2-3 pepperoni slices, roll tightly from the short end, and place seam-side down in dish. Key technique: Roll away from you, tucking sides in gently to prevent leaks.

Step 4: Bake to Perfection

Top roll-ups with remaining 1½ cups marinara, reserved ¼ cup mozzarella, and 12 extra pepperoni slices. Cover with foil, bake at 375°F for 20 minutes, then uncover and bake 10 more minutes until bubbly. Rest 5 minutes before serving—this lets the cheese set for clean slices.

Pro Tips for Roll-Up Mastery

The Art of Rolling

Undercook noodles slightly: They’ll finish cooking in the oven.
Use an offset spatula: Spreads filling thinly and evenly.
Trim uneven ends: Kitchen shears give picture-perfect edges.

Sauce Strategy

Base layer: ½ cup sauce prevents sticking and adds moisture.
Top sparingly: Spoon sauce between roll-ups, not on top, to avoid soggy cheese.
Flavor boost: Stir 1 tsp balsamic glaze into sauce for depth.

Chef’s Wisdom

The Resting Rule

Letting roll-ups rest 5-7 minutes post-baking allows proteins to firm up (coagulation). Use a serrated knife with gentle sawing for neat slices.

Pepperoni Perfection

Blot grease: Prevents sogginess.
Dual-texture trick: Place half pepperoni under cheese, half on top for crispy edges.

Filling Consistency

Too loose? Strain ricotta overnight or add breadcrumbs.
Extra creamy? Fold in 1 tbsp mascarpone.

Storage & Freshness Guide

Refrigerating Leftovers

Store in an airtight container with parchment between layers for 4 days. Reheat at 350°F covered for 15 minutes.

Freezing for Future Meals

Freeze unbaked roll-ups (without cheese topping) on a parchment-lined tray, then transfer to freezer bags for 2 months. Thaw overnight, add toppings, and bake as directed (+5 minutes covered).

Reviving Stale Roll-Ups

Place in a dish with ¼ cup warm water, cover tightly with foil, and heat at 325°F for 12 minutes to rehydrate.

Nutrition at a Glance

Nutrient	Amount per serving
Calories	420
Protein	22g
Carbohydrates	38g
Fat	20g
Fiber	3g

Ingredient Variations

Cottage Cheese Swap

Swap: Use strained cottage cheese instead of ricotta for lighter texture.

Upgrade: Add 1 tbsp nutritional yeast for umami depth.

Meat Lover’s Twist

Swap: Replace pepperoni with ½ lb browned Italian sausage.

Upgrade: Add prosciutto under cheese topping for crispiness.

Vegetarian Delight

Swap: Omit pepperoni; add 1 cup sautéed mushrooms/spinach.

Upgrade: Roast mushrooms with smoked paprika.

Gluten-Free Adaptation

Swap: Use gluten-free lasagna noodles (reduce boil time by 2 minutes).

Upgrade: Add 1 tsp xanthan gum to filling for binding.

White Pizza Version

Swap: Replace marinara with 1½ cups Alfredo sauce.

Upgrade: Stir roasted garlic purée into filling.

Perfect Pairings

Complementary Dishes

Garlic Knots: Buttery and herbed, they soak up extra sauce while their chew contrasts with tender roll-ups. Brush with garlic oil post-baking for aroma.

Caprese Salad: Fresh tomatoes and basil cut through richness, while cool mozzarella balances warmth. Drizzle with aged balsamic.

Drinks

Chianti Classico: Medium-bodied with tannins that stand up to pepperoni spice. Serve slightly chilled (60°F).

Sparkling Lemonade: Effervescence and citrus cleanse the palate. Add rosemary for herbal notes.

Something Sweet

Tiramisu: Coffee and cocoa flavors provide sophisticated finish. Dust with cinnamon.

Olive Oil Cake: Subtle fruitiness contrasts savory dish. Serve with whipped ricotta.

FAQs

Can I use no-boil noodles?
Yes! Soak in hot water for 10 minutes before filling.

How to prevent unrolling?
Place seam-side down firmly and let rest 5 minutes post-baking.

Vegetarian version?
Omit pepperoni; add sautéed veggies like mushrooms or spinach.

Pepperoni Pizza Lasagna Roll-Ups

Cost Level $$

Category Lasagna

Difficulty Low

Cuisine Italian, american

Servings 6

Total Time 55 minutes

Dark Mode

Keep Screen On

Try these Pepperoni Pizza Lasagna Roll-Ups for a fun twist on classic comfort food. Cheesy, saucy, and packed with pepperoni—perfect for weeknights! Get the recipe now.

Ingredients

For the Filling

12 lasagna noodles
15 oz whole-milk ricotta
1 large egg
1 cup shredded mozzarella (divided)
½ cup grated Parmesan
1 tsp dried oregano
½ tsp garlic powder
½ tsp black pepper
30 slices pepperoni

For the Sauce

2 cups thick marinara
½ tsp red pepper flakes

Instructions

01
Cook 12 lasagna noodles in salted boiling water for 8-10 minutes until al dente. Drain and lay flat.
02
Mix 15 oz ricotta, 1 large egg, ¾ cup mozzarella, ½ cup Parmesan, 1 tsp dried oregano, ½ tsp garlic powder, and ½ tsp black pepper.
03
Spread ½ cup marinara in baking dish. Fill noodles with 2 tbsp filling and 2-3 pepperoni slices, then roll tightly.
04
Top with remaining 1½ cups marinara and ¼ cup mozzarella. Bake covered at 375°F for 20 minutes, then uncovered for 10 minutes.