Ingredients:
For the sauce :
1 tablespoon unsalted butter
1 teaspoon olive oil
2 cloves garlic, chopped
1/2 of an onion, diced
28 ounces diced tomatoes
3 ounces tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon sugar
a little red pepper flakes
Salt and pepper to taste
For the lasagna rolls
10 cooked lasagna noodles
2 cups of homemade pizza sauce
1 egg
1 1/4 cups ricotta cheese
1 1/2 cups mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
1/4 cup chopped fresh parsley
1/4 teaspoon pepper
55 slices pepperoni
Preparation
For the sauce:
In a saucepan, heat butter and olive oil then add garlic and onion.
Stir in diced tomatoes, tomato paste, basil, oregano, sugar and red pepper flakes.
Bring to a boil, cover and simmer for 15 minutes.
In a blender, purée the sauce until smooth.
Store in refrigerator.
For the lasagna: Preheat oven to 350 degrees F.
Cook pasta according to package directions.
Spray a baking dish with non-stick cooking spray.
Spread 1/2 cup of pizza sauce in the bottom of the pan.
In a bowl, combine egg, ricotta cheese, 1 cup mozzarella cheese, 1/2 cup grated Parmesan cheese, parsley and pepper.
On each lasagna dough, place 2 tablespoons of filling.
Add 6 pepperonis on top of the cheese filling.
Roll up each dough and place in prepared dish.
Pour 1 1/2 cups of pizza sauce over the rolls and top with mozzarella and parmesan cheese.
Cover with foil and bake for 45-50 minutes, removing foil for the last 15 minutes.