Rolled Lasagne With Pesto
|Ricotta cheese||2 Cup (32 tbs)|
|Shredded jack cheese||2 Cup (32 tbs)|
|Oregano leaves||3⁄4 Teaspoon|
|Minced parsley||3 Tablespoon|
|Garlic||2 Clove (10 gm), minced or pressed|
|Whipping cream||2⁄3 Cup (10.67 tbs)|
|Pesto||2⁄3 Cup (10.67 tbs)|
Cook noodles according to directions on package.
Drain and set aside.
When cool enough to handle, carefully separate noodles.
In a medium size bowl, beat egg, then blend in ricotta and jack cheese, oregano, parsley, and garlic.
Spread ricotta mixture evenly over each noodle.
Roll from end to end.
Stand rolled noodles on end in a greased shallow 8 by 10 inch baking dish.
Blend cream and Pesto; pour evenly over lasagne rolls.
Cover tightly with foil and bake in a 350Â° oven for 30 to 35 minutes or until sauce is bubbly and rolls are heated through.