Pizza Lasagna Rolls

At first glance, this recipe might seem fancy and complicated.  I found this recipe on Pintrest, so I left in the name brands.

Ingredients:
Sauce:

• 1 tablespoon unsalted butter
• 1 teaspoon extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 of a medium yellow onion, diced small
• 28 ounce can HUNTS’s 100% Natural Diced Tomatoes
• 3 ounces tomato paste
• 1 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/2 teaspoon sugar
• pinch of red pepper flakes
• salt and pepper to taste

Lasagna Rolls:

• 10 traditional lasagna noodles, cooked, drained and rinsed with cold water
• 2 cups of sauce
• 1 egg, lightly beaten
• 1 and 1/4 cup part-skim ricotta cheese
• 1 and 1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
• 3/4 cup KRAFT Grated Parmesan Cheese, divided
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon pepper
• 3 ounces sliced pepperoni (50-60 slices)

Directions:
Sauce:

• In a large pan over medium-low heat, heat the butter and olive oil until the butter is melted.
• Add the garlic and onion and saute until tender, about five minutes. 
• Stir in HUNT's Tomatoes, tomato paste, basil, oregano, sugar, and red pepper flakes. 
• Bring the sauce to a boil and then reduce heat to low. 
• Place a cover on the pan, tilted slightly to let some steam out.
• Simmer for 15 minutes. 
• Cool slightly. 
• With an immersion blender, CAREFULLY blend until sauce has desired texture.

Lasagna Rolls:

• Preheat oven to 350 degrees. 
• Cook noodles according to directions on package -- once cooked, drain and rinse with cold water and lay out on sheets of wax paper so they don’t stick together.
• Spray a baking dish with nonstick cooking spray and spread 1/2 cup of sauce into the bottom of the pan. Set aside.
• Meanwhile, prepare filling in a large bowl by mixing beaten egg, ricotta cheese, 1 cup mozzarella, 1/2 cup grated KRAFT Parmesan cheese, parsley and pepper until well combined.
• To prepare lasagna rolls, lay out one lasagna noodle and spread it with about 2 tablespoons of cheese filling. 
• Lay out 5-6 pepperoni on top of cheese filling.
• Roll up each noodle starting at one of the short ends. 
• Place in prepared baking dish, seam side down. 
• Repeat until all noodles have been filed and rolled.
• Pour 1 and 1/2 cups sauce over the rolls and top with 1/2 cup mozzarella cheese and 1/4 cup KRAFT Parmesan cheese.
• Cover baking dish with foil and bake for 45-50 minutes (remove foil for last 10-15 minutes) or until hot and cheese is melted. 
• Let stand about 10 minutes prior to serving.