Rolled Lasagne with Pesto
12 lasagne noodles

1 egg

2 cups (1 lb) ricotta cheese

2 cups (8 oz) mozzarella cheese (reserve a little for the top)

1/4 tsp organo leaves

3 TBSP minced parsley

2 cloves garlic, minced or pressed

1/4 cup EACH whipping cream and Pesto

Cook noodles according to the direction on the package. Drain and set aside. When cool enough to handle, carefully separate noodles.

In a medium-size bowl, beat egg, then blend in ricotta and mozzarella, oregano, parsley and garlic. Spread ricotta mixture evenly over each noodle. Roll from end to end like a pinwheel. Stand rolled noodles on end in a greased shallow 8 x 10 baking dish.

Blend cream and pesto; pour evenly over lasagne rolls. Sprinkle with mozzarella cheese. Cover tightly with foil and bake in a 350 degree oven for 30 to 35 min or until sauce is bubbly and rolls are heated through. If you like your cheese a little browned, remove foil the last 10-15 min. Makes 6 servings.


2 cups fresh basil leaves

1 cup ( 3 oz) parmesan cheese

1/2 cup olive oil

1-2 buds garlic

1-2 TBSP piñon nuts (you can pre-chop these)

In a blender or food processor, place 2 cups lightly packed fresh basil leaves, washed and patted dry; 1 cup (3 oz) grated parmesan cheese; 1/2 cup olive oil; and 1 or 2 gloves garlic, minced or pressed and piñon nuts. Whirl until basil is finely chopped and and mixture is blended. Spoon over hot cooked food. If made ahead, place in small jars and pour on a thin layer of olive oil to prevent darkening. Refrigerate up to 1 week; freeze for longer storage. Makes 1 1/3 cups




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