Tuesday, July 15, 2008

Pepperoni Lasgna Roll-Ups

These were to die for. Mine were a little watery, but i think it's because i used the cottage cheese b/c i didn't have any ricotta cheese. It went well with the meat sauce i used instead of the meatless spaghetti sauce as well.

Source Taste of Home Magazine April & May 2008
Downsized Main Dishes

3 Lasagna Noodles (I used 4 noodles)

3/4C Ricotta Cheese (Didn't have any Ricotta so i used Cottage cheese)

1/2t minced chives

1/2t dried oregano

1/2t dried basil

24 slices pepperoni (I used Turkeyroni)

3 slices Swiss Cheese

1C Meatless Spaghetti Sauce (I used meat sauce that i had made)

1/2C shreded Parmesan cheese

I also put some spinach leaves in mine


Cook noodles according to package directions; drain.

Combine ricotta cheese, chives, oregano, and basil; Spread 1/4 C over each noodle to within 1/2 in of edges. Top with pepperoni and Swiss Cheese, (and spinach if you desire) Carefully roll up.

Place Seam 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.

Uncover sprinkle with parmesan cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 5 minutes before serving.

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