Pesto Lasagna Rolls

Pesto Lasagna Rolls Ingredients

12 Lasagna noodles	1 Egg
1 26 ounce Pasta sauce	1/2 cup Grated parmesan cheese
2 cloves Garlic minced	1/2 teaspoon Salt
1 15 ounce Ricotta cheese	Freshly ground pepper
1 10 ounce Frozen chopped spinach thawed, squeezed dry	1 cup Shredded mozzarella cheese
1 3.5 ounce Prepared Pesto

Instructions for Pesto Lasagna Rolls

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.

Main Ingredient: PastaCuisine: Italian

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