Pesto Lasagna Rolls

Pesto Lasagna Rolls
From: gardentraveler

12 lasagna noodles
1 jar (26 ounces) pasta sauce or 3 cups homemade
2 garlic cloves, minced
1 container (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed, sqeezed dry
1 jar (3 1/2 ounces) prepared pesto
1 egg
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
Freshly ground pepper
1 cup shredded part-skim mozzarella cheese

Preheat oven to 350 degrees. Grease a 13" x 9" pan.

Cook and drain noodles according to directions on box.

Spread 2 cups of the pasta sauce on the bottom of the pan. In a bowl, combine garlic, ricotta, spinach, pesto, egg, Parmesan, salt and pepper to taste. (I used less pesto than called for here and used Asiago instead of Parmesan.)

The original recipe says to place noodles on a kitchen towel to roll. I let them cool on a cookie sheet and that seemed to work fine. Spread 1/4 cup of the ricotta mixture on the noodle. Roll and place seam-side down in pan. Repeat with remaining noodles and filling. Pour remaining sauce over noodles. Sprinkle with mozzarella.

Cover pan with foil. Bake 20 minutes. Uncover and cook until cheese is browned, 10 to 15 minutes.

I also made these with just sauce in the middle for my picky nephew. He liked them a lot.