From the Kitchen of: Shelley Sparks
Source: Rec. food. cooking.
12
Lasagne noodles
1
Egg
2
C (1 lb)
Ricotta cheese
2
C (8 oz)
Shredded Jack cheese
3/4
tsp
Oregano leaves
3
tbsp
Minced parsley
2
Garlic cloves, minced or pressed
2/3
C
Whipping cream
2/3
C
Pesto (see recipe below)
Cook noodles according to package directions. Drain and set aside
in cold water. When cool enough to handle, drain and separate noodles.
Beat egg, then blend in ricotta, Jack cheese, oregano, parsley and
garlic. Spread mixture evenly over each noodle and roll up jellyroll
fashion.
Stand noodles on end in a greased, shallow 8x10-inch baking dish.
Blend cream with pesto and pour evenly over lasagne rolls. Cover
tightly with foil and bake in a 350 degree oven for 30 to 35 minutes, or
until the sauce is bubbly and the rolls are heated through.
Serves 6
PESTO:
Put 2 cups lightly packed basil leaves (washed and patted dry) in a
food processor or blender, add 1 cup (3 ounces) grated Parmesan cheese,
1/2 cup olive oil, and 1 or 2 minced garlic cloves. Blend until basil
is finely chopped and mixture is well blended.