Pepperoni Lasagna Roll-Ups

 

This recipe is from the Taste of Home 2009 Annual Cookbook.  I have changed the recipe for my family.  Here is my recipe.  Cook 9 Lasagna noodles til they are soft.  In a bowl add 1 can of your favorite spaghetti sauce and 3/4 cup of ricotta cheese.  Lay your noodle out on a cookie sheet and layer it with the sauce then add 3-4 slices of mozzerella cheese.  On top of cheese layer 5 slices of pepperoni.  Roll up and put in 9 x 13 pan.  I add the leftover sauce on top and sprinkle on dry italian seasoning.  Bake 350 for 30 minutes.  You could also add a spinach layer, olives or mushrooms.

 

The Taste of Home calls for Swiss Cheese instead of mozzerella and 1/2 tsp minced chives, 1/2 teaspoon of dried oregano, 1/2 tsp dried basil instead of the italian seasoning.