How long to let lasagna rest?

When the lasagna is ready it is difficult to resist the temptation to immediately eat it, but be careful because even in this case you have to be a little patient. Wait for your lasagna to rest for about 20 minutes once it is baked, in this way it will not fall apart when cut.

What is the best way to freeze lasagna?

Wrap it in several layers of plastic wrap followed by aluminum foil, then return to the freezer . Single slices can be wrapped individually in a double layer of foil. Disposable aluminum pans are also a great option, as are aluminum foil loaf pans, which take up less room in the freezer.

What happens if you don't let lasagna rest?

The usual cause is not allowing the lasagna to rest long enough after cooking, so to help prevent a loose and runny casserole , you'll need to let it sit for quite a while.

What happens if you don't let lasagna sit?

mistake number 8: baking the lasagna immediately If you want to make sure your lasagna turns out perfectly, don't forget to let it sit at room temperature for about an hour before popping it in the oven. This will prevent it from drying out and ensure that it cooks evenly .

Is it better to freeze lasagna uncooked or cooked?

Is it better to freeze lasagna cooked or uncooked? To be succinct, freeze it uncooked . So much of this freezer lasagna is already cooked, that if you were to fully cook it, freeze it, and then cook it again to reheat, the end result would be very mushy.

Should you freeze homemade lasagna cooked or uncooked?

For the best results, freeze lasagna after it has been assembled but before it's been baked . Freezing food this way will help maintain the lasagna's cheese and noodle texture and prevent it from getting soggy.

Is it better to cook or not cook lasagna before freezing?

To freeze the lasagne, we recommend that you do not bake it before freezing . You may assemble the lasagne in a freezer safe/oven safe container, cover tightly and freeze. When you are ready to bake the lasagne, defrost it in the refrigerator for 24 hours.

How long should lasagna set after cooking?

Cover loosely with aluminum foil. Bake for 30 minutes . Uncover and bake for an additional 10 minutes. for Let stand for 15 minutes before slicing and serving.

Should lasagna sit after baking?

Tempting though it is to slice into your meaty, cheesy lasagna the second you pull it from the oven, wait at least ten minutes before attempting to serve it . This way, you'll give the layers a chance to rest and then set.

Should you rest a lasagne before eating it?

6. Allow to rest for at least 20 minutes before serving – lasagne is better warm than hot, and even better the next day.

How long to bring lasagna to room temperature?

(If you don't have time to defrost your frozen lasagna, it can go straight in the oven, but keep in mind that frozen lasagna can take up to twice as long to reheat as defrosted lasagna.) The next day, let the lasagna sit at room temperature for about 30 minutes while the oven preheats.

Pepperoni Pizza Lasagna Rolls Recipe

Home Recipes by Type Pasta

FFFreezer Friendly

4.20

1 hour hr 30 minutes mins

50 Comments

Jump to Recipe

By: Rachel GurkPosted: 01/27/2014Updated: 02/12/2024

This post may contain affiliate links. Please read my disclosure policy.

These pizza lasagna rolls are a fun meal that the whole family will love — what’s not to love about pizza and lasagna? With a little planning ahead, they are a great weeknight meal.

Recipe Overview

Why you’ll love it: This recipe is versatile and can be made ahead.

How long it takes: a half hour to prep, an hour to bake
Equipment you’ll need: large pot, skillet, immersion blender, baking dish
Servings: 5

Table of Contents close

1 Recipe Overview
2 About These Pizza Lasagna Rolls
3 How to Make Pizza Lasagna Rolls
4 Cooking Tip
5 More Lasagna Recipes
6 Get the Recipe: Pepperoni Pizza Lasagna Rolls

About These Pizza Lasagna Rolls

Prep ahead: At first glance, this recipe might seem complicated. The great thing about these pizza lasagna rolls is that they can be prepared in advance. Simmer the sauce on Saturday, assemble the rolls on Sunday, and you’ve got an amazing dinner to look forward to on Monday. All you’ll have to do is throw it in the oven when you get home from work or your play date or whatever Monday might hold.
Easy and flavorful sauce: The sauce used in these lasagna rolls is a homemade pizza sauce. To save time, plan to make the sauce a day or two in advance and have it ready for this recipe. The sauce is easy to make and is mostly hands-off time. The pizza sauce is also really versatile. We love it on pizza or subs, too.
Fun pizza flavor: Everyone loves pizza! Everyone loves pasta! The two, in one delicious meal, is a dream come true.

How to Make Pizza Lasagna Rolls

Make the sauce. In a bit of olive oil, sauté the onions until they soften. Add the garlic, stirring for a minute. Pour in the canned tomatoes, add the tomato paste, and the seasonings. Simmer the sauce for 15 minutes or so.

Because diced tomatoes are chunky, I like to purée the sauce. An immersion blender works great because you can do it right in the saucepan. You could also use a blender or a food processor. Always be careful when puréeing hot liquids (and wear an apron!).

Cooking Tip

Skip the puréeing step. Substitute a can of crushed tomatoes for the diced tomatoes. Crushed tomatoes have a smoother texture and won’t need to be puréed. Another easier option is to buy a jar of marinara sauce instead of making your own sauce.

Make the cheese filling. In a large bowl, lightly beat an egg. Add the grated Parmesan cheese, ricotta cheese, mozzarella cheese, and parsley (either dried or fresh) and stir well until combined.

Assemble. Spray a baking dish with nonstick spray. Cover the bottom of the dish with a half cup or so of the pizza sauce.

Spread an even layer of the cheese filling evenly on a cooked lasagna noodle; top with sliced pepperoni. If you want, add spinach or other veggies.

Pepperoni Pizza Lasagna Rolls Recipe - Rachel Cooks® (4)

Pepperoni Pizza Lasagna Rolls Recipe - Rachel Cooks® (5)

Carefully roll the noodle up and place the roll seam side down in the baking dish.

Repeat with each lasagna noodle until they are all filled!

Pepperoni Pizza Lasagna Rolls Recipe - Rachel Cooks® (6)

Pepperoni Pizza Lasagna Rolls Recipe - Rachel Cooks® (7)

Spoon more of that delicious sauce over the filled lasagna rolls.

Top with more great cheese….

Pepperoni Pizza Lasagna Rolls Recipe - Rachel Cooks® (8)

Pepperoni Pizza Lasagna Rolls Recipe - Rachel Cooks® (9)

Bake the lasagna casserole. Put the casserole in a preheated oven and bake until heated through, golden brown, and bubbling.

If you are making the lasagna rolls for tomorrow or to freeze, don’t bake them. Simply cover the dish with foil, and refrigerate until you’re ready.

Cool and serve. After you take the dish out of the oven, let the lasagna rest for about 10 minutes just to let everything settle a little. The noodles will absorb a bit more of the sauce and the lasagna rolls will be easier to scoop out.

More Lasagna Recipes

Looking for lasagna with a little less fuss? Try this lasagna soup or one pan skillet lasagna. For something a little different, try lasagna zucchini boats or stuffed shells with meat. Mexican lasagna with Swiss chard and chipotle salsa is a fun alternative, too.

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Pepperoni Pizza Lasagna Rolls

4.20 from 10 votes

Ingredients

For the Sauce

▢ 1 tablespoon unsalted butter
▢ 1 teaspoon extra virgin olive oil
▢ 2 garlic cloves, minced
▢ ½ medium yellow onion, diced small
▢ 1 can (28 oz.) diced tomatoes (see note)
▢ 1 can (3 oz.) tomato paste
▢ 1 teaspoon dried basil
▢ ½ teaspoon dried oregano
▢ ½ teaspoon sugar
▢ 1 pinch red pepper flakes
▢ salt and pepper to taste

For the Lasagna Rolls

▢ 10 traditional lasagna noodles, cooked, drained and rinsed with cold water
▢ 2 cups prepared pizza sauce (use recipe above or substitute marinara sauce)
▢ 1 large egg, lightly beaten
▢ 1 ¼ cups part-skim ricotta cheese
▢ 1 ½ cups shredded mozzarella cheese, divided
▢ ¾ cup grated Parmesan cheese, divided
▢ ¼ cup chopped fresh parsley (or 1 tablespoon dried parsley)
▢ ¼ teaspoon ground black pepper
▢ 3 ounces sliced pepperoni (50–60 slices)

Instructions

For the Sauce:

In a large pan over medium-low heat, heat the butter and olive oil until the butter is melted. Add the garlic and onion and sauté until tender, about five minutes.
Stir in tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes. Bring the sauce to a boil and then reduce heat to low. Place a cover on the pan, slightly ajar, to contain spatters. Simmer for 15 minutes.
With an immersion blender, CAREFULLY blend until sauce has desired texture. If you prefer really smooth sauce, use a regular blender. Store the sauce in fridge unless using immediately. (It makes more than is needed for this recipe. Refrigerate or freeze extras.)

For the Lasagna Rolls:

Preheat oven to 350°F. Cook noodles according to directions on package. Drain and rinse with cold water and lay the cooked noodles on sheets of wax paper so they don’t stick together.
Spray a baking dish with nonstick cooking spray and spread ½ cup of pizza sauce on the bottom of the pan. Set aside.
Meanwhile, prepare filling in a large bowl by mixing beaten egg, ricotta cheese, 1 cup mozzarella, ½ cup grated Parmesan cheese, parsley, and black pepper until well combined.
To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling. Arrange 5 to 6 pepperoni on top of cheese filling. Roll up each noodle starting at the short end. Place in prepared baking dish, seam side down. Repeat until all noodles have been filed and rolled.
Pour 1 ½ cups pizza sauce over the rolls and top with ½ cup mozzarella cheese and ¼ cup Parmesan cheese.
Cover baking dish with foil and bake for 45 to 50 minutes, removing foil for last 10 to 15 minutes, or until rolls are hot and cheese is melted. Remove from oven and cool for 10 minutes prior to serving.

Notes

If you prefer to skip the pureeing step, substitute crushed tomatoes (28 oz. can) for the diced tomatoes. You can also use a jar of marinara or pizza sauce instead of making your own sauce. You’ll need 2 cups of sauce.
Make Ahead: Prepare the casserole. Cover with foil and refrigerate up to a day in advance. It can be frozen for up to one month. Thaw overnight in the refrigerator before baking. Bake as directed.

Nutrition Information

Serving: 2lasagna rolls, Calories: 616kcal, Carbohydrates: 55g, Protein: 33g, Fat: 30g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 0.4g, Cholesterol: 114mg, Sodium: 987mg, Potassium: 761mg, Fiber: 5g, Sugar: 8g, Vitamin A: 1422IU, Vitamin C: 24mg, Calcium: 561mg, Iron: 5mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Reader Interactions

Leave a Review

Aimee Mason says
January 17, 2024 at 10:38 am

These are delicious and pretty simple to make. On my second attempt I used a 28oz can of crushed tomatoes instead of diced tomatoes. I don’t have an immersion blender and didn’t feel like using my traditional blender. LOL! I also doubled the ricotta mixture. This has become new favorite in my house!
Reply
- Rachel Gurk says
  See Also
  Quinoa and Rice Bowl With Kale, Kimchi and Egg Recipe
  January 30, 2024 at 8:26 am
  So happy to hear it! Thank you for taking the time to leave a review!
  Reply
Natasha says
July 31, 2017 at 7:36 pm
This was very good! Everyone in the house liked it! I don’t think I’d really consider this an easy recipe for everyone. It wasnt real difficult for me but I know it would be for someone who doesn’t cook all the time.
Reply
- Rachel Gurk says
  August 1, 2017 at 9:33 pm
  So glad you liked it! Thanks for the feedback regarding difficulty level. It’s a little tedious but I didn’t consider it difficult. It’s always nice to hear another opinion!
  Reply
KAREN BECKER says
March 6, 2017 at 1:16 pm
Delicious! I just made these on the weekend and my hubby and I love them! Thank you for the recipe – it’s a keeper :-)
Reply
- Rachel Gurk says
  March 6, 2017 at 2:16 pm
  So glad you like them! Thank you for taking the time to come back and comment, it means so much!
  Reply
Chase says
January 10, 2017 at 4:30 am
This was absolutely delicious thankyou for introducing it into my life made this for my boyfriend and grandma and it was a real hit
Reply
- Rachel Gurk says
  January 10, 2017 at 6:32 am
  So glad you all liked it!
  Reply
kandi karr says
September 25, 2016 at 11:01 am
I tried this and it was good did my own tweeking, no disrespect. My filling was mozzarella,cottage cheese and portabella mushrooms, spinach, and asparagus Spears cut to spread out. I used your topping and everything else. As like you I am a kraft and hunts woman. With the spinach hidden they thought it was paraley. Thanks for sharing love it!
Reply
- Rachel Gurk says
  September 27, 2016 at 5:30 pm
  I love your adaptations — sounds wonderful!
  Reply
Rebekah says
January 20, 2016 at 5:01 pm
Would you recommend any changes in cooking instructions if I intend to freeze an entire pan to eat later?
Reply
- Rachel Gurk says
  January 23, 2016 at 6:28 am
  I’ve never done it, but I’d cook it directly from the freezer, covered for the first hour. I don’t know how long it will take exactly after that, but I’m guessing it will take quite a while to bake completely.
  Reply
Kristie says
June 3, 2015 at 2:58 pm
Great recipe! We’ve done alfredo chicken lasagna roll ups before the pepperoni idea is much more kid-friendly. I save time by using store-bought pizza sauce :)
Reply
April says
April 3, 2015 at 6:58 pm
These were delicious, thank you! I threw a chopped green pepper in the ricotta mix to get more veg. Going into my recipe book for sure.
Reply
- Rachel Gurk says
  April 4, 2015 at 8:33 pm
  Great idea! Thanks for letting me know you liked them!
  Reply
Brooke Hill says
October 14, 2014 at 12:01 am
Made this tonight for the first time. Pretty good, but I think next time I will use a bit more seasoning. It is a bit time consuming to make, but well worth it in the end. Thanks for a great recipe!
Reply
Martha says
August 19, 2014 at 8:10 pm
I don’t normally leave reviews but this recipe was GREAT! Followed it as written. Family loved it. The sauce is wonderful. Will be making more of the sauce and freezing.
Reply
- Rachel Gurk says
  August 23, 2014 at 3:09 pm
  So glad you liked the recipe! Thanks for the comment :)
  Reply
Leann Leavitt says
April 16, 2014 at 7:31 pm
would you say the sauce portion of the recipe makes enough for 2 pans? or maybe 1.5? Need to double the recipe for my HUGE family we are dying to try!! looks delicious
Reply
Anne from Pintesting says
March 23, 2014 at 10:31 am
I have to try this! (It might even make a Pintesting blog post?) Have you tried making and freezing this? I’m trying to do some freezer-friendly meal ideas. It looks totally delish!
Reply
- Rachel Gurk says
  March 23, 2014 at 3:16 pm
  I haven’t frozen it but I think it would freeze great! Hope you love it.
  Reply
- Allyssa says
  February 15, 2019 at 12:27 pm
  Did you end up freezing it? How did it turn out ?
  Reply
  - Rachel Gurk says
    February 15, 2019 at 5:24 pm
    I have not frozen this but I don’t see any reason why it wouldn’t freeze well!
    Reply
Erin says
February 23, 2014 at 7:22 pm
This could be one of my family’s new favorites!! It was so good! The only thing I did different was add some sausage to my sauce! It was so DELICIOUS!!
Reply
- Rachel Gurk says
  February 23, 2014 at 10:01 pm
  Great idea! So glad you liked it. :)
  Reply

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Pepperoni Pizza Lasagna Rolls Recipe - Rachel Cooks® (2024)