Pesto Lasagna Roll-ups

Roll-ups can be made ahead and refrigerated overnight. Bake as directed. 4 servings

8 uncooked dried lasagna noodles
4 cups pasta sauce
1 1/2 cups ricotta cheese
1/2 cup prepared pesto with basil
1 egg, beaten
1 1/2 cups fresh mushrooms, chopped
8 ounces (2 cups) Mozzarella Cheese, shredded

  1. Heat oven to 350F. Cook lasagna noodles according to package directions. Drain.
  2. Meanwhile, spread 2 cups pasta sauce onto bottom of greased 13x9-inch baking dish.
  3. Combine ricotta cheese, pesto and egg in small bowl; mix well. Place lasagna noodles onto waxed paper. Spread 3 tablespoons pesto mixture along each lasagna noodle. Top each with about 2 tablespoons mushrooms and 2 tablespoons mozzarella cheese. Carefully roll up.
  4. 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.

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