This was a family hit! I served it with a mixed green salad and garlic bread- EVERYBODY gave it a huge thumbs up! This one is easy and flavorful- a definite keeper for our family!! -Lisa
2 cups (15 oz) Ricotta Cheese (I used Lite)
1 (7 oz) container prepared pesto sauce (1 cup), divided
(*Classico makes a nice prepared pesto)
12 lasagna noodles, cooked and drained
1 jar prepared chunky Italian garden pasta sauce, divided
2 cups (8 oz) grated Mozzarella cheese, divided
Parmesan cheese, grated
Combine ricotta cheese and 4 tablespoons pesto sauce, mix well. Spray 8 x 12 baking dish with Pam, then spread 1/2 cup pasta sauce in bottom of baking dish. Spread each lasagna noodle with 1/4 cup Ricotta mixture, and "scant" 1/4 cup pasta sauce. Roll up each lasagna noodle individually, beginning at short end. Place roll-ups, seam-side down, in baking dish. Spreading remaining pasta sauce and pesto over roll-ups. Sprinkle with Mozzarella cheese and parmesan cheese, to taste. Cover with foil, bake at 350 degrees F for 25-30 minutes. Uncover, bake 5 minutes more. Let stand 10 minutes before serving. -6 servings of 2
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