8 uncooked dried lasagna noodles
4 cups pasta sauce
1 1/2 cups ricotta cheese
1/2 cup prepared pesto with basil
1 1/2 cups fresh mushrooms, chopped
2 cups shredded mozzarella cheese
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.
- Roll-ups can be made ahead and refrigerated overnight. Bake as directed.
- Plan 2 lasagna roll-ups for each serving. You may need to double this recipe and prepare more roll-ups if you are serving more than 4 guests.
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