Rolled Lasagne with Pesto12 lasagne noodles1 egg
2 cups (1 lb) ricotta cheese
2 cups (8 oz) mozzarella cheese
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 gream and Pesto; pour evenly over lasagne rolls. 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. Makes 6 servings.
Pesto2 cups fresh basil leaves1 cup ( 3 oz) parmesan cheese
1/2 cup olive oil
1-2 buds garlic
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. 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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