PIZZA LASAGNA ROLL-UPS

Kids love pizza and this tasty pizza-lasagna hybrid can be made ahead and used as a lunch box filler or served up with a salad for a quick dinner.

Ingredients:

1 tsp. Kosher salt (or more, to taste)

Italian seasoning, to taste

8 lasagna noodles

Olive oil, for tossing noodles

1½ c. ricotta

4 Tbsp. grated Parmesan

5 sun-dried tomatoes packed in oil, finely chopped

1 c. fresh basil leaves, chopped

24 slices of pepperoni, chopped

1 c. marinara sauce

Preparation:

Bring a large pot of salted water to a boil. Cook lasagna noodles according to package directions. (Tip: cook an extra noodle or two in case they tear) Drain and toss with olive oil. Drape noodles over edge of the pot, without overlapping, to cool. In medium bowl, mix together ricotta, Parmesan, dried tomatoes, salt, and Italian seasoning. Add fresh basil and chopped pepperoni to mixture and stir to combine. Lay out noodles and evenly divide mixture on noodles, spreading from end to end of each noodle. Roll up and cut each roll in half to make 16 portions. Pack four pieces, ruffle-side up, in each lunch container and refrigerate. Pack 1/4 cup of marinara sauce in a separate container with each serving.