|Pesto Lasagna Rolls with Meat Sauce|
|A small batch with just tomato sauce.|
1 cup part-skim ricotta cheese
2 tablespoons Parmesan cheese
2/3 cup pesto sauce*
8 lasagna noodles, cooked
1 cup tomato sauce**
1 cup shredded mozzarella, divided
salt, to taste
pepper, to taste
Preheat oven to 400 degrees. Spoon a small amount of tomato sauce on the bottom of shallow casserole dish.
In a medium bowl, mix ricotta, Parmesan, 1/4 cup mozzarella, and pesto sauce together. Season with salt and pepper.
Evenly divide the cheese mixture between the 8 noodles, spreading the mixture over the entire noodle.
Roll the noodles and place the lasagna rolls seam-side down in the casserole dish.
Pour tomato sauce over the top of the rolls. Sprinkle the remaining mozzarella cheese over top.
Bake for 25 to 30 minutes.
**Prego Roasted Red Pepper is my all time favorite tomato sauce. If you read this blog, you probably already know that. But you can use any tomato sauce or meat sauce that you like.
You could also use this recipe to make pesto stuffed shells.