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Entrees - Maindishes
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None
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8
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Ingredients |
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2 C. fresh basil
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2 cloves garlic
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3 oz. shredded Parmesan cheese
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3/4 C. olive oil
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15 oz. ricotta cheese
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4 oz. shredded mozzarella
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1 egg, beaten
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1 C. diced zucchini
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16 lasagna noodles, cooked
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Instructions |
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Process basil and garlic in blender. Add 1/2 C. Parmesan cheese. Slowly add oil until smooth.
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Combine all cheeses and egg. Fold in zucchini. Spread 2 T. mixture on each noodle. Roll up and stand in greased 11x7 baking dish.
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Pour pesto over rolls, cover and bake at 350 for 40 min.
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Originally Submitted
3/3/2011
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0 Out of 5 from
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You can add this Pesto Lasagna Rolls recipe to your own private DesktopCookbook.
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