Try this Rolled Pesto Lasagne recipe, or contribute your own.
Suggest a better descriptioninstructions: 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 PESTO 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, 1/2 cup olive oil, and 1 or 2 minced garlic cloves. Blend until basil is finely chopped and mixture is well blended. Makes 1 1/2 cups. Walt MM Posted to MM-Recipes Digest V4 #240 by Walt Gray
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 186 | ||
Calories from Fat: 80 (43%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 3.3g | 16 % | |
Monounsaturated Fat 4g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 65.2mg | 20 % | |
Sodium 59.5mg | 2 % | |
Potassium 103mg | 3 % | |
Total Carbohydrate 20.1g | 6 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 19.9g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 186
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