Pizza Lasagna Rolls with Pepperoni and Mozzarella

Pizza lasagna rolls bring the familiar flavors of pizza—tomato sauce, mozzarella, pepperoni, and Italian herbs—into tender rolled lasagna noodles. The rolls bake together in a dish of sauce, making them easy to portion and serve for a family dinner without layering a whole lasagna.

Ingredients

12 regular lasagna noodles (about 240 g)
1 tablespoon (15 ml) olive oil, plus a little for the baking dish
2 cups (480 ml) marinara sauce, divided
1 cup (250 g) whole-milk ricotta cheese
1 large egg (about 50 g)
1½ cups (170 g) shredded low-moisture mozzarella, divided
⅓ cup (30 g) finely grated Parmesan cheese
½ teaspoon (1 g) dried oregano
¼ teaspoon (0.5 g) garlic powder
¼ teaspoon fine salt, or to taste
⅛ teaspoon black pepper
¾ cup (85 g) mini pepperoni, divided, or regular pepperoni cut into small pieces
2 tablespoons (6 g) chopped fresh basil, for serving (optional)

Instructions

Heat the oven to 375°F (190°C). Lightly oil a 9-by-13-inch (23-by-33-cm) baking dish. Set a large pot of water over high heat and bring it to a boil.
Cook the lasagna noodles in the boiling water according to the package directions, stopping when they are flexible but still firm. Stir gently a few times so they do not stick. Drain and lay the noodles in a single layer on a lightly oiled baking sheet or clean work surface. Avoid stacking them, which can make them tear.
While the noodles cook, stir together the ricotta, egg, 1 cup (115 g) of the mozzarella, Parmesan, oregano, garlic powder, salt, and pepper in a medium bowl. Fold in ½ cup (55 g) of the pepperoni. Keep the remaining mozzarella and pepperoni for the topping.
Spread 1 cup (240 ml) of marinara sauce across the bottom of the prepared dish. Place one noodle flat on the work surface. Spread about 2 tablespoons (30 g) of the ricotta mixture in an even layer along the noodle, leaving a small uncovered strip at one short end. Roll the noodle up from the filled end toward the uncovered end. Set it seam-side down in the dish. Repeat with the remaining noodles and filling.
Spoon the remaining 1 cup (240 ml) of marinara over the rolls, covering their tops without filling the dish to the brim. Scatter the remaining ½ cup (55 g) mozzarella and ¼ cup (30 g) pepperoni evenly over them.
Cover the dish loosely with foil and bake for 25 minutes. Remove the foil and bake for another 10–15 minutes, until the sauce is bubbling and the cheese is melted and lightly browned. Because the filling contains egg, check the center of a roll with a food thermometer: the USDA FSIS safe minimum for an egg dish is 160°F (71°C).
Let the rolls stand for 5 minutes before serving so the filling settles and they are easier to lift. Sprinkle with basil, if using.

Tips

Keep noodles intact: Cook them just until pliable and handle them gently. If they cool and stick together, separate them slowly; a torn noodle can still be rolled by overlapping the edges slightly.
Use the right sauce amount: The sauce should coat the base and top without drowning the rolls. If your marinara is particularly thin, use a slotted spoon to leave excess liquid behind.
Choose pepperoni to suit the dish: Mini pepperoni distributes easily. For regular slices, chop them small so each roll gets an even amount. Turkey pepperoni is a possible substitute, though the flavor and fat level will differ.
Work ahead safely: Assemble the dish, cover it, and refrigerate it for up to 24 hours before baking. Let it sit out only while the oven heats, then bake covered until hot; allow extra time if it is still cold, and check the egg filling reaches 160°F (71°C).

Serving Suggestions

Serve one or two rolls per person with a crisp green salad dressed with vinaigrette, or with roasted broccoli, green beans, or zucchini. Garlic bread is a good choice for soaking up extra marinara, though the rolls are filling enough to stand on their own. Offer grated Parmesan, crushed red pepper, and extra warm sauce at the table. For a casual meal, serve the rolls directly from the baking dish; use a wide spatula to lift them without pulling the noodles apart.

Variations

For a vegetarian pizza-style filling, replace the pepperoni with ¾ cup (90 g) finely chopped, sautéed mushrooms, bell pepper, or olives. Cook watery vegetables first and let them cool so they do not make the filling loose. To make the rolls meatier, use cooked Italian sausage in place of some or all of the pepperoni; cook ground sausage to 160°F (71°C) before adding it, checking with a food thermometer. For a milder version, leave out the pepperoni and add a little extra mozzarella. You can also use cottage cheese in place of ricotta, blending it briefly for a smoother texture; it may make the filling slightly looser.

Storage and Reheating

Refrigerate leftovers within 2 hours of cooking in a covered container. They keep for 3–4 days in the refrigerator. Reheat individual portions in the microwave, covered loosely, or place the rolls in an oven-safe dish with a spoonful of sauce, cover with foil, and heat at 350°F (175°C). Reheat leftovers to 165°F (74°C), checked in the center with a food thermometer. For longer storage, freeze cooled rolls in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator before reheating, or reheat from frozen in a covered oven-safe dish until hot throughout and 165°F (74°C) in the center.

Frequently Asked Questions

Can I make pizza lasagna rolls without boiling the noodles first?
Use regular lasagna noodles for this method and cook them as directed before filling. No-boil noodles are designed to soften in a different way and are not flexible enough for rolling; they may crack. If you have no-boil noodles, use them in a layered lasagna rather than this roll-up recipe.

Can I make these rolls the day before?
Yes. Assemble the rolls with sauce and toppings, cover the dish, and refrigerate it for up to 24 hours. Bake it straight from the refrigerator, allowing additional time as needed, and confirm that the egg-containing filling reaches 160°F (71°C).

Why did my rolls split while I was rolling them?
The noodles may be overcooked, cold and stiff, or stuck together. Cook only until flexible, drain them carefully, and lay them flat. If a noodle tears, overlap the torn edges and roll gently; the sauce and cheese will help hold it together in the dish.

Can I use cottage cheese instead of ricotta?
Yes. Cottage cheese works as a substitute, but its curds make a chunkier filling and it can contain more moisture. Blend it for a smoother texture, and drain it briefly if it looks watery.

How do I know when the rolls are done?
The sauce should bubble around the edges and the cheese should be melted. Since this filling contains egg, the most reliable check is a food thermometer inserted into the center of a roll: it should read at least 160°F (71°C).

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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