Pesto Lasagna Roll-Ups

By moddie2bert

Ingredients

• 8 uncooked dried lasagna noodles
• 1/2 lb sliced Land O Lakes Deli Provolone Cheese
• 4 cups pasta sauce
• 1 1/2 cups ricotta cheese
• 1/2 cup prepared pesto with basil
• 1 Land O Lakes All-Natural Egg, beaten
• 1 1/2 cups fresh mushrooms, chopped

Details

Servings 4

Preparation

Step 1

Preheat oven to 350°F.
Cook lasagna noodles according to package directions. Drain. Stack cheese slices. Cut into thin strips; coarsely chop. Spread 2 cups pasta sauce onto bottom of greased 13x9-inch baking dish. Combine ricotta cheese, pesto and egg in small bowl; mix well. Place lasagna noodles onto waxed paper. Spread 3 tablespoons pesto mixture along each lasagna noodle. Top each with about 2 tablespoons mushrooms and 2 tablespoons provolone cheese. Carefully roll up. Place over pasta sauce, seam-side down. Pour remaining sauce over lasagna roll-ups; sprinkle with remaining provolone cheese. Cover with aluminum foil. Bake 20 minutes. Uncover; continue baking for 10 to 15 minutes or until cheese is melted and light golden brown.