Pizza Lasagna

Adapted from here.

I've made these Lasagna roll-ups several times now. I find them easier than a regular lasagna. I love that you don't have to slice the finished lasagna; a nice serving size roll is just sitting waiting for you. And my picky kids love these too! The pepperoni is so much easier than browning sausage or ground beef. And if you are like me and have more energy in the morning, you can prep these ahead of time and just stick them in the oven an hour before dinner!

Ingredients
12 Lasagna Noodles, cooked, drained and laid out on parchment paper
1 (16oz) jar of your favorite pizza sauce
1 egg
1 (15oz) container of ricotta cheese
1 1/2 C mozzarella cheese, divided
3/4 C grated Parmesan cheese, divided
2 Tbs dried parsley
1/4 tsp black pepper
pepperoni (50-60 slices)

Directions
Preheat oven to 350. Grease a 13x9 inch pan and spread a bit of the pizza sauce on the bottom to prevent sticking.

In a medium bowl, mix together the egg, ricotta, 1 cup of mozzarella, 1/2 cup of Parmesan, parsley, and black pepper. Spoon the cheese mixture over the lasagna noodles, using about 2 Tbs of the mixture per noodle.

Place 4-5 pepperoni slices on each lasagna strip.

Roll up the lasagna noodles, starting from a short end. Place seam side down in the prepared 13x9 dish.

Spread remaining pizza sauce on top of the rolls. Make sure to cover the noodles to prevent them from drying out in the oven. Top with remaining 1/2 C mozzarella and 1/4 C of grated Parmesan.

 Cover the dish with aluminum foil. Bake for 45-50 minutes, removing foil for the last 10-15 minutes so the cheese can brown. Let stand for 10 minutes before serving.