Lasagna Roll-Ups

1. 1

   Bring a large pot of salted water to a boil.

2. 2

   Cook the lasagna noodles according to package directions.

3. 3

   You may want to cook an extra noodle or 2 in case they rip.

4. 4

   Drain and toss with some oil.

5. 5

   Drape the noodles over the edge of the pot, without overlapping, to cool.

6. 6

   Meanwhile, mix the ricotta, Parmesan, tomatoes and 1/2 teaspoon salt together in a medium bowl.

7. 7

   Lay out the noodles and evenly divide the ricotta mixture on the noodles, spreading it from end to end of each noodle.

8. 8

   Top each with about a few pieces of basil and 3 pepperoni slices per roll if using.

9. 9

   Roll up and cut each roll in half to make 16 cylinders.

10. 10

    Pack 4 pieces, ruffle-side up, in each lunch container and refrigerate.

11. 11

    Pack 1/4 cup of marinara sauce in a separate container with each serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.