Rolled pesto lasagne

Yield: 8 Servings

Measure Ingredient
12 Lasagne noodles
1 Egg
2 cups (1 pound) ricotta
2 cups (8 ounces) shredded
Jack cheese
¾ teaspoon Oregano leaves
3 tablespoons Minced parsley
2 cloves Garlic minced or
⅔ cup Whipping cream
⅔ cup Pesto (see recipe)
2 cups Lightly packed basil
Leaves (washed and
Patted dry)
1 cup (3 ounces) grated
Parmesan cheese
½ cup Olive oil
2 cloves Garlic minced



Cook noodles according to package directions. Drain and set aside in cold water. When cool enough to handle, drain and separate noodles.

Beat egg, then blend in ricotta, Jack cheese, oregano, parsley and garlic. Spread mixture evenly over each noodle and roll up jellyroll fashion. Stand noodles on end in a greased, shallow 8x10-inch baking dish. Blend cream with pesto and pour evenly over lasagne rolls.

Cover tightly with foil and bake in a 350 degree oven for 30 to 35 minutes, or until the sauce is bubbly and the rolls are heated through. Serves 6


Put 2 cups lightly packed basil leaves (washed and patted dry) in a food processor or blender, add 1 cup (3 ounces) grated Parmesan cheese, ½ cup olive oil, and 1 or 2 minced garlic cloves. Blend until basil is finely chopped and mixture is well blended. Makes 1½ cups. Walt MM

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