Pepperoni Pizza Lasagna Rolls

• 15 ounces, weight Part-skim Ricotta Cheese
• 1 Large Egg Yolk
• 1 cup Shredded Mozzarella, Divided
• 1/4 cups Grated Parmesan Cheese
• 1/2 teaspoons Dried Parsley Leaves
• 1/4 teaspoons Garlic Powder
• 8 Lasagna Noodles, Cooked According To Package Instructions For Al Dente, Then Drained
• 2 cups Pizza Sauce
• Salt And Pepper, to taste
• 1/4 pounds Deli-style Sliced Pepperoni (1/4 Pound Should Be About 32 Slices)

1. Preheat oven to 350 F.
2. In a medium bowl mix ricotta, egg yolk, 1/2 cup mozzarella, Parmesan cheese, parsley, and garlic.
3. Spread 1/3 cup of the pizza sauce on the bottom of a 9-inch round baking dish or pie dish.
4. Lay lasagna noodles on a large clean surface (wax paper works great) and spread each noodle with 1 tablespoon of the pizza sauce.
5. Top each noodle with 3 tablespoons of the ricotta mixture then a few pieces of pepperoni.
6. Roll up the lasagna noodles and place them seam side down in the baking dish.
7. Pour remaining pizza sauce evenly on top of rolls.
8. Sprinkle with remaining mozzarella cheese.
9. Bake for 20 minutes or until hot and bubbly.
10. Serve immediately.

ricotta cheese, egg, mozzarella, parmesan cheese, parsley, garlic, lasagna noodles, pizza sauce, salt, pepperoni

Taken from tastykitchen.com/recipes/main-courses/pepperoni-pizza-lasagna-rolls/ (may not work)