Lasagna Pizza Roll Ups Recipes

Steps:

• Cook noodles according to package directions. , Meanwhile, in a Dutch oven, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain and transfer to a large bowl. Stir in the pasta sauce, brown sugar, fennel seed, tarragon, 1/8 teaspoon salt and pepper flakes if desired., In the same pan, cook pepperoni for 4-5 minutes or until lightly browned; remove to paper towels to drain., In another large bowl, combine the mozzarella, ricotta, 1 cup Parmesan, eggs, 4 tablespoons parsley, basil, pepper and remaining salt. , Drain noodles. Spread 1 cup meat sauce in a greased 13x9-in. baking dish. Spread 1/4 cup cheese mixture over each noodle; top with 3 or 4 pepperoni slices. Carefully roll up; place seam side down in prepared dish. Top with remaining meat sauce; sprinkle with remaining Parmesan., Cover and bake at 350° for 55-60 minutes or until bubbly. Sprinkle with remaining parsley before serving.

Steps:

• Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.
• Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and saute 4 to 5 minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it's totally browned. Drain the excess fat, then add 1/2 teaspoon each salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 tablespoon each parsley and basil and stir to combine. Let the mixture simmer over low heat, 30 minutes.
• Make the filling: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper and the remaining 3 tablespoons each parsley and basil. Stir to combine.
• Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch pan or five 6-inch disposable foil loaf pans. Spread 2 to 3 tablespoons ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll. Lay them sideways in the pan(s). (Four roll-ups will fit in each loaf pan, or you can fill a 9-by-13-inch pan.) Top with the remaining sauce and plenty of grated mozzarella and parmesan.
• If you're making the roll-ups right away, place the pan(s) on a baking sheet and bake at 375 degrees F for 20 minutes, until hot and bubbly.
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

Steps:

• In a skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add tomatoes, salt, oregano and cayenne; simmer for 10 minutes. , Spoon half of the meat sauce into a greased 9-in. square baking dish. Combine cottage cheese, Parmesan cheese, egg, parsley and onion powder; spread 1/4 cupful on each noodle. Carefully roll up and place seam side down over meat sauce. Top with remaining meat sauce. Sprinkle with mozzarella cheese. Cover and bake at 375° for 30-35 minutes or until heated through. Let stand 10 minutes before serving.

Steps:

• Cook noodles according to package directions; drain. Combine the ricotta cheese, chives, oregano and basil; spread 1/4 cup over each noodle to within 1/2 in. of edges. Top with pepperoni and Swiss cheese; carefully roll up. , Place seam side down in a greased shallow 1-qt. baking dish; top with spaghetti sauce. Cover and bake at 350° for 20-25 minutes or until bubbly. , Sprinkle with Parmesan cheese. Let stand for 5 minutes before serving.