Lasagne with Pesto

By Arnette

Ingredients

• 1 lb. ricotta cheese
• 1 1/2 cups grated Parmesan Cheese
• 1 cup minced mozzarella cheese
• 1/2 ckup minced fresh parsley
• 1/4 cup minced green onion
• 1 egg yolk
• 1/2 tsp. marjoram
• 1/2 tsp. minced garlic
• 1/2 tsp. dried basil or 1 1/2 fresh
• 1/4 tsp. oregano
• Salt and freshly ground pepper
• 3/4 lb. lasagne noodles, cooked al dente and cooled.
• Freshly made pesto, or 8 oz.store bought.

Details

Servings 6

Preparation

Step 1

Preheat oven to 350 degree F.
Generously greas a shallow 2 1/2 quart baking sich. Combine first 10 ingredients with salt and pepper to taste in large mixing bowl and blend well.

Spread portion of cheese filling over each lasagne noodle. Roll up noodle jelly roll fashion and stand vertically in single layer in baking dish. Pour sauce over, cover adn bake until sauce is bubbly and heated through about 30 to 40 minutes.

Lasagne can be assembled 1 day before.

If you are in a hurry you can assemble this like a regular lasagne.