Deluxe Imo’s Pizza Lasagna Rolls: Deluxe Imos Pizza Lasagna Rolls Recipe

A Messy Start in My Kitchen

I first tried these rolls on a rainy Tuesday. My grandson wanted pizza. I wanted lasagna. We made a deal. The kitchen was a happy mess. Noodles were everywhere. Cheese was on my elbow. I still laugh at that.

This matters because cooking should be fun. It is not about being perfect. It is about making memories together. What is your favorite kitchen memory? Tell me about a time you made a happy mess.

Why This Tastes So Good

Think of your favorite pizza. Now, think of creamy, cozy lasagna. This recipe is both. The crispy bacon and herby sausage give a big hug of flavor. The veggies add a nice little crunch.

Then there is the cheese. Fun fact: Provel cheese was invented right in St. Louis! It melts like a dream. Doesn’t that smell amazing? If you cannot find Provel, a mix of provolone and swiss works great.

Let’s Get Rolling

Do not worry about the rolling. It is easier than it looks. Just lay your noodle flat. Spread a little sauce on it. Then pile on your fillings at one end. Start rolling from that end.

It is okay if some filling falls out. Mine always does. Just tuck it back in. Crowd the rolls in the dish. They like to be cozy. This helps them stay soft and not dry out.

A Little Secret for You

My secret is in the oregano. I add it twice. I mix a little into the spreading sauce. Then I sprinkle more on top before baking. It makes the whole kitchen smell like an Italian restaurant.

This matters because small touches make big differences. Love is in the details. Do you have a special “secret” ingredient you always add? I would love to hear yours.

Time to Eat!

When it comes out of the oven, let it sit for five minutes. I know, it is hard to wait! But this lets everything settle. Then the cheesy top is perfect. Each roll is its own little package.

It is a full meal in one dish. Serve it with a simple green salad. Which filling inside is your favorite? Is it the bacon, the sausage, or the peppers? I can never decide.

Ingredients:

Ingredient	Amount	Notes
Lasagna noodles	16	cooked and cooled
Italian Sausage	1 pound	cooked and crumbled
Bacon	1 pound	cooked and crumbled
Pizza sauce	1 cup
Dried oregano	½ teaspoon
Provel Cheese (or alternative)	1 ½ cups	shredded provolone, swiss, and white cheddar blend, or just provolone
Mushrooms	¾ cup	chopped and sauteed
Onion	½ cup	chopped and sauteed
Green Pepper	1 cup	chopped and sauteed
Pizza sauce (additional)	2 ½ cups	for additional sauce and baking
Shredded Provel Cheese (for topping)	1 ½ cups
Dried oregano (for topping)	½ teaspoon

My Grandson’s Favorite Pizza Lasagna Rolls

My grandson calls these his “pizza burritos.” I still laugh at that. They are fun to make together. You get all the yummy pizza flavors in a neat little package. Doesn’t that smell amazing when it bakes? Let’s get our hands busy.

Step 1: First, get everything ready. Cook your noodles and let them cool. Cook the sausage and bacon too. Saute your onions, peppers, and mushrooms. I like to do this all in the morning. It makes assembly so easy later. (My hard-learned tip: lay your noodles flat on wax paper. It stops them from sticking together!)

Step 2: Now, mix one cup of pizza sauce with the oregano. Spread this on each noodle. Think of it like painting. You want a nice, thin coat. This is the glue that holds all the flavor inside.

Step 3: Time to load them up! At one end, add your meats. Then pile on the veggies. Finally, sprinkle a good pinch of cheese. My grandson always sneaks a piece of Provel here. Can you guess his favorite part of cooking?

Step 4: Carefully roll each noodle from the filled end. Place them snugly in your dish. They can be close friends in there. Pour a little sauce in the bottom first. It keeps them from getting dry.

Step 5: Top your rolls with the rest of the sauce and cheese. A little extra oregano makes it pretty. Bake until everything is bubbly and golden. Your kitchen will smell like a pizza shop. What’s your favorite pizza topping to smell? Share below!

Cook Time: 25–30 minutes
Total Time: About 1 hour 15 minutes
Yield: About 16 rolls
Category: Dinner, Pasta

Three Fun Twists to Try

This recipe is like a friendly base. You can change its hat! Here are three ways to play. Meat-Lover’s Dream: Skip the veggies. Add pepperoni and ham with the sausage. Garden Party: Leave out the meat. Use black olives, spinach, and extra mushrooms. Breakfast-for-Dinner: Use scrambled eggs and chopped ham inside. Top with a creamy cheese sauce. Which one would you try first? Comment below!

Serving It Up Just Right

These rolls are a meal by themselves. But I love a little side. A crisp green salad with Italian dressing is perfect. Some garlic bread is always welcome too. For drinks, a cold root beer is a classic. Grown-ups might like a chilled glass of Chianti. Which would you choose tonight? Just set the table and call everyone in. Dinner is served.

Keeping Your Lasagna Rolls Happy

Let’s talk about leftovers. These rolls keep well. Cool them completely first. Then cover the dish tightly. They will be good in your fridge for three days.

You can freeze them too. Wrap each roll in plastic wrap. Then place them all in a freezer bag. They will keep for two months. This is perfect for busy nights.

Reheating is simple. For the fridge, bake at 350°F for 20 minutes. For frozen, bake covered for 40 minutes. Add a splash of water to the dish. This keeps the sauce nice.

I once forgot to add that water. The edges got a little dry. Now I always remember! Batch cooking like this saves your future self time. It means a good meal is always close by. Have you ever tried storing it this way? Share below!

Rolling Without the Fuss

Sometimes noodles can tear. Do not worry. Just overlap two torn noodles slightly. Then add your filling and roll. It will bake together just fine.

If your rolls won’t stay closed, place the seam side down. The weight of the roll holds it. Crowd them snugly in the dish. They support each other.

The filling might fall out when you roll. I remember when this happened to me. The trick is to not overstuff. Use a moderate spoonful of each item.

Fixing small issues builds your cooking confidence. You learn that mistakes can be solved. It also makes sure every bite is full of flavor, not just filling. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use your favorite gluten-free lasagna noodles. Just follow the package cooking instructions.

Q: How far ahead can I assemble it? A: You can assemble the whole dish a day early. Keep it covered in the fridge until baking.

Q: What if I don’t have Provel cheese? A: A mix of provolone and mozzarella works great. Use what you like and have on hand.

Q: Can I make a smaller batch? A: Absolutely. Just use half of all the ingredients. Use a smaller baking dish too.

Q: Any optional tips? A: Let the baked rolls rest for 10 minutes. This helps them set for easier serving. Fun fact: letting food rest lets the juices settle back in! Which tip will you try first?

From My Kitchen to Yours

I hope you love making these fun rolls. They are a cozy mix of two favorite foods. Cooking should be joyful, not stressful.

I would love to see your creation. Share a photo of your finished dish. It makes my day to see your kitchen adventures. Have you tried this recipe? Tag us on Pinterest!

Thank you for cooking with me today. Remember, the best ingredient is always a pinch of love.

Happy cooking!

—Anna Whitmore.