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Rolled Lasagne With Pesto

Veggie.Lover's picture
Ingredients
  Lasagne noodles 12
  Egg 1
  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)
Directions

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 350° oven for 30 to 35 minutes or until sauce is bubbly and rolls are heated through.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Baked
Dish: 
Lasagna
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk Product

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