Classic pepperoni pizza and lasagna get smashed together in this tasty hybrid dish!!
8 lasagna noodles, cooked til tender (don’t cook them too long or they will fall apart)
8 ounces cream cheese, softened
1 cup plain greek yogurt (may sub sour cream)
1 1/2 -2 cups shredded cheese (your favorite for pizza, I used an Italian blend)
1 18-ounce jar pizza sauce (I used a tomato garlic basil)
1 package pepperoni slices
optional: fresh parsley
Preheat oven to 350 degrees. Lightly grease a casserole dish (about 9×13 inches). Spread an even layer of pizza sauce (about 1 cup) in the bottom of the dish.
Lay your lasagna noodles out on a clean, flat surface (I like to use a large baking/cookie sheet for this part). In a medium bowl cream together cream cheese and greek yogurt until smooth. Use a rubber spatula (or the back of a spoon) to spread mixture evenly onto the top side of each lasagna noodle.
Lay about 6-8 pepperoni slices along the length of the noodle on top of the cream cheese mixture. Gently roll up the noodles (as tightly as possible while being gently) and place in a single layer in your prepared baking dish. Pour remaining pizza sauce over the rolls. Sprinkle shredded cheese on top and top with 1-2 pepperoni slices.
Bake for 15-20 minutes until cheese is completely melted. Sprinkle with fresh parsley if desired and serve.