Meatless Fridays at

Nice enough for Friday night company, this twist on lasagna will have your house smelling like an Italian restaurant in no time. (Unfortunately, it does nothing for the toys and dirty socks scattered around my house.) Serves 4. Recipe from Land O'Lakes.

Pesto Lasagna Roll-Ups

Ingredients: photo

8 uncooked dried lasagna noodles
4 cups pasta sauce
1 ½ cups ricotta cheese
½ cup prepared pesto with basil
1 egg, beaten
1 ½ cups fresh mushrooms, chopped
8 ounces mozzarella cheese, grated


Heat oven to 350°. Cook and drain lasagna noodles.
Meanwhile, spread 2 cups pasta sauce onto bottom of greased 9x13” baking dish.
Combine ricotta cheese, pesto, and egg in small bowl; mix well. Place cooked lasagna noodles onto waxed paper (or a cutting board or other non-stick surface). Spread 3 tablespoons pesto mixture along each lasagna noodle. Top each with about 2 tablespoons mushrooms and 2 tablespoons mozzarella cheese. Carefully roll up.
Place over pasta sauce, seam-side down. Pour remaining sauce over lasagna roll-ups; sprinkle with remaining 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.

Copyright 2014 Meg Matenaer