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Lasagna and pizza are two of my favorite foods, but the combination in this Pizza Lasagna Roll Ups Recipe is phenomenal. Your favorite pasta dish is leveled up with turkey pepperoni adding a classic pizza flavor without the guilt. This healthier meal choice is a hit with all ages, and easy for moms to whip up in no time!
Pizza Lasagna Roll Ups Recipe
Finding a healthy but kid-friendly and delicious meal has never been easier. In fact, this may be one of my family’s favorite meals. Since it is so easy to sneak in extra vegetables, it’s a great choice for keeping everyone on track with healthier foods without feeling deprived. The switch to turkey pepperoni is seamless when you include it in a recipe like this that is loaded with flavor. I love adding in mushrooms for meatiness, and of course, extra spices and herbs kick up a basic pasta sauce to make it our own unique creation. I am sure you will love this recipe as much as we do!
What’s the Healthiest Pasta Sauce?
Most pasta sauces are pretty healthy if they are tomato-based. That said, you want to look for one that doesn’t include meat, cheese, or added oils. I like Rao’s products as most of them are organic and have no sugar added. Recently, however, Ragu Simply has become one I reach for when shopping. These sauces are more affordable for the average shopper, but contain no added sugar and use 100% olive oil rather than vegetable oils.
You can always make your own homemade sauce with just tomato sauce and herbs. That is, ultimately, the healthiest choice unless cooking fresh from tomatoes. However, if time is tight like it is for most of us who are busy moms, a jar of sauce is great to have on hand.
If you want a different flavor, make my light alfredo sauce recipe instead. It’s absolutely delicious and can work well with this recipe. In fact, if you sub the pepperoni for chicken breast chunks, it is like a chicken alfredo roll instead!
Can I Use Different Pizza Toppings?
You sure can! While I would look at the overall fat and calorie count if you are watching macros closely, you can easily switch out for different ingredients. When I make this lasagna roll-ups recipe, my family prefers pepperoni, peppers, onions, and mushrooms. Other ideas can easily be substituted with just as delicious results. Some variations are below.
- Turkey Italian sausage cooked and crumbled
- Seasoned ground turkey, chicken, or lean beef
- Diced tomatoes
- Black olives or green olives
- Roasted garlic
- Fresh herbs instead of dried
- Spinach
- Canadian Bacon
If you haven’t noticed yet, we kind of love pizza and pasta around here. If you like a simpler option, my supreme pizza pasta casserole or this keto slow cooker chicken and pepperoni meal are easy both and delicious.
Can I Freeze These Lasagna Roll Ups?
Yes! One of the best things about this recipe is that it is ideal for making in batches and wrapping to go in the freezer. Of course, I much prefer cooked fresh each day, but let’s face it, life is BUSY. So, to save my sanity and keep us eating healthy meals every day, I occasionally batch cook some of these.
Prepare them as directed up to the point of baking. Just put them into a disposable freezer pan (aluminum is common), and then cover well. When doing this, I like to wrap with plastic wrap first, then cover the top with a layer of aluminum foil. Then, you will write the recipe name, cooking instructions, and date it was made and frozen. Also, make sure that you allow it to cool completely before covering and freezing to prevent condensation and freezer burn.
To cook your lasagna roll ups recipe, you can thaw overnight in the refrigerator and cook as normal. You can also pop from freezer to oven, just adjust the cooking time adding an additional 15-20 minutes so it cooks through. This will be good in the freezer for up to 4 months when wrapped well.
Ingredients
- Pasta Sauce
- Whole Wheat Lasagna Noodles
- Extra Virgin Olive Oil
- Bell Pepper
- Onion
- Mushrooms
- Garlic Powder
- Oregano
- Basil
- Black Pepper
- Red pepper Flakes
- Low-Fat Ricotta Cheese
- Turkey Pepperoni
- Reduced-Fat Mozzarella Cheese
How to Make Pizza Lasagna Roll Ups
Preheat the oven to 350°F and pour ½ cup of the pasta sauce at the bottom, making a thin layer so the lasagna does not stick to the bottom, then set aside.
Bring a large pot of salted water to a boil and cook the lasagna noodles for 6-8 minutes, or until they are bendable. Do this in two batches as to not crowd the pot.
Set the cooked noodles aside on a baking sheet or large cutting board.
While the noodles are cooking, heat a large skillet over medium-high heat. Add the oil, bell pepper, onion, mushrooms, garlic powder, oregano, basil, black pepper, and red pepper flakes and cook until the vegetables are soft, about 8-10 minutes.
Being careful not to break the noodles, spread 1 tablespoon of ricotta cheese on each noodle. Evenly spread the vegetable mixture onto each noodle (about 1½ to 2 tablespoons each). Next, place 3 pepperonis on top of the vegetable mixture.
Gently roll each noodle up and place them seam-side down in the prepared baking dish.
Pour the remaining 1 cup of sauce over all of the lasagna rolls and evenly cover with the mozzarella cheese. Place 1 pepperoni on top of each roll.
Bake for 15-20 minutes, or until the cheese is melted.
My WW Plan Points
Blue: 10 SP
Green: 10 SP
Purple: 5 SP
Pizza Lasagna Roll Ups Recipe
Equipment
- 9x13 Casserole Dish
Ingredients
- 1.5 cups light pasta sauce
- 12 whole wheat lasagna noodles
- 1 tsp extra virgin olive oil
- 1 green bell pepper diced
- 1 white onion diced
- 8 oz baby bella mushrooms sliced
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp black pepper
- 1/8 tsp red pepper flakes
- 3/4 cup low-fat ricotta cheese
- 48 turkey pepperonis
- 1/2 cup reduced fat mozzarella cheese
Instructions
- Preheat the oven to 350°F and pour ½ cup of the pasta sauce at the bottom, making a thin layer so the lasagna does not stick to the bottom, then set aside.
- Bring a large pot of salted water to a boil and cook the lasagna noodles for 6-8 minutes, or until they are bendable. Do this in two batches as to not crowd the pot.
- Set the cooked noodles aside on a baking sheet or large cutting board.
- While the noodles are cooking, heat a large skillet over medium-high heat. Add the oil, bell pepper, onion, mushrooms, garlic powder, oregano, basil, black pepper, and red pepper flakes and cook until the vegetables are soft, about 8-10 minutes.
- Being careful not to break the noodles, spread 1 tablespoon of ricotta cheese on each noodle. Evenly spread the vegetable mixture onto each noodle (about 1½ to 2 tablespoons each). Next, place 3 pepperonis on top of the vegetable mixture.
- Gently roll each noodle up and place them seam-side down in the prepared baking dish.
- Pour the remaining 1 cup of sauce over all of the lasagna rolls and evenly cover with the mozzarella cheese. Place 1 pepperoni on top of each roll.
- Bake for 15-20 minutes, or until the cheese is melted.
Notes
did you make this recipe?
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