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This quick, easy pesto lasagna recipe is a great alternative to classic lasagna.
Heat oven to 350°F.
Cook lasagna noodles according to package directions. Drain.
Spread 2 cups pasta sauce onto bottom of greased 13x9-inch baking dish.
Combine ricotta cheese, pesto and egg in bowl; mix well. Place lasagna noodles onto waxed paper. Spread 3 tablespoons pesto mixture along each lasagna noodle. Top each with about 2 tablespoons mushrooms and 2 tablespoons mozzarella cheese. Carefully roll up.
Place over pasta sauce, seam-side down. Pour remaining sauce over lasagna roll-ups; sprinkle with remaining mozzarella cheese. Cover with aluminum foil. Bake 20 minutes. Uncover; continue baking 10-15 minutes or until cheese is melted and light golden brown.
Dietary Fiber: 7g
I really liked it! I have to cook for to grown men, and one is hard to please. They both really enjoyed it. I did add Italian sausage to help entise them to eat it.
I made this and it was good. More than likely will never make again. I'm not the greatest when it comes to cooking. It was really difficult for me to roll these and keep everything together and I ended up just making regular lasagna. Something I don't normally eat. And I added fresh spinach and mushrooms to the recipe.My friend is a guinea pig for me and he absoultely loved this. I rated this recipe 5 stars because my friend did ask to make it again.
I made this recipe. It tasted good, but not special I probably would not make it again using all the sauce. They did not look like your picture. In fact, the rollups were indistinguishable. Looked like a regular pan of lasagna. I will try 1 cup under, and top with 1 cup. Heat the rest to serve with the lasagna.
This turned out great, the only thing i woul dchange for next time i make it is add more mushrooms, crushed red peppers and fresg minced garlic. GREAT DINNER!!!!
Great recipe! I had a little fresh spinach in the frig and sauted it with the mushrooms (sliced) and a little pressed garlic until there was no liquid left in the skillet. Then I added this mix to the ricotta-pesto mixture. Yum!
It was great, only we like more sauce. I rolled up the noodle and pesto with meat sauce also. It was thicker, but GREAT! Thanks for the idea!
It was a hit with my teenage daughters! Serving easy that they can also prepare
I made the roll ups, wrapped individually in plastic wrap and stored in the freezer. I take out the quantity I need, thaw and bake with the tomato sauce. Really handy to have in the freezer when you need a quick meal. Also, much easier to serve than a pan of lasagna.
It took quite a bit longer to make then what the directions said. Definitely recommend not putting the sauce all the way one end of the noodle. When rolling, the sauce oozed out. Also, I sliced the mushrooms, not chopped. I like whole mushrooms, though. Was very good and will definitely be making it again!
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/1233
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