Cheese and Pepperoni Lasagna Rolls Recipe

Preheat oven to 350°F.

Make the tomato sauce: Heat olive oil in a saucepan over medium heat. Sauté onions, garlic, and dried herbs for 2 minutes. Add tomato sauce, sugar, and beef bouillon cube; bring to a slow simmer and mix well. Season to taste with salt and pepper. Pour 1 cup of the mixture into an 8½x6½-inch baking dish. Set the rest of the sauce aside.

Make the rolls: Combine cottage cheese, mozzarella, Parmesan, egg, parsley, and garlic in a bowl; mix well. Season with salt and pepper. Divide mixture into 4 portions.

Spread each portion evenly on a lasagna sheet and top with 6 pepperoni rounds. Roll lasagna sheet and place each roll, seam side down, in the baking dish with tomato sauce.

Pour the rest of the sauce over the rolls then sprinkle with cheese topping. Cover with foil. Bake on the top rack of the preheated oven for 15 to 20 minutes. You can increase the temperature to 400°F in the last 3 minutes of cooking and remove foil to brown the top a bit more.