Ingredients
| 12 Lasagna noodles | ||
| 1 26-oz container Pasta sauce | ||
| 2 cloves Garlic; minced | ||
| 1 15-oz container Ricotta cheese | ||
| 1 10-oz package Frozen chopped spinach; thawed, squeezed dry | ||
| 1 3.5-oz container Prepared Pesto | ||
| 1 Egg | ||
| 1/2 cup Grated Parmesan cheese | ||
| 1/2 teaspoon Salt | ||
| Black Pepper; freshly ground | ||
| 1 cup mozzarella cheese; Shredded |
Directions
Cook lasagna noodles according to package directions; drain.
Preheat oven to 350. Spread 2 cups of the pasta sauce in the bottom of a greased 13 x 9 inch baking dish. Combine garlic, ricotta, spinach, pesto, egg, Parmesan, salt and pepper to taste in a bowl.
Place lasagna noodle on a clean kitchen towel; spread 1/4 cup of the ricotta mixture on the noodle. Roll noodle up; place seam side down in pan. Repeat with remaining noodles.
Pour remaining pasta sauce over noodles; sprinkle with mozzarella. Cover with foil and bake 20 minutes. Uncover; cook until cheese is golden brown, 10 to 15 minutes longer.
Source: http://www.bigoven.com/recipe/164101/pesto-lasagna-rolls
Preheat oven to 350. Spread 2 cups of the pasta sauce in the bottom of a greased 13 x 9 inch baking dish. Combine garlic, ricotta, spinach, pesto, egg, Parmesan, salt and pepper to taste in a bowl.
Place lasagna noodle on a clean kitchen towel; spread 1/4 cup of the ricotta mixture on the noodle. Roll noodle up; place seam side down in pan. Repeat with remaining noodles.
Pour remaining pasta sauce over noodles; sprinkle with mozzarella. Cover with foil and bake 20 minutes. Uncover; cook until cheese is golden brown, 10 to 15 minutes longer.
Source: http://www.bigoven.com/recipe/164101/pesto-lasagna-rolls
0 comments :
Post a Comment