Pesto Lasagna Roll-ups

This recipe is from one of my favorite books to cook from although their prep times are way off so i will adjust that.

Pesto Lasagna roll-ups

Prep time: 25-30 minutes
Bake: 35 minutes + standing

Ingredients
6 lasagna noodles- i used 8
1 container ( 15 oz.) whole milk ricotta cheese- i would use the 16.5 oz
1 cup homemade pesto sauce - i cheated and bought it
2 1/2 cups chucky pasta sauce- i used my mom's pasta sauce
2 cups shredded mozzarella cheese (8oz.)

Directions:
Preheat the oven to 350 degrees F. Cook the noddles according to package directions. Drain and place on a kitchen towel in one layer

Combine the ricotta and 3 tablespoons of the pesto in a medium bowl. Spread each noodle with 1/3 cup of the ricotta mixture, 1/4 cup of the pasta sauce, and 1/4 cups of the mozzarella cheese. Beginning at the short end, * ps. there is no short end of a lasagna roll so whatever side works* roll up each noodle. spread 1/3 cup of the pasta sauce in the bottom of a 1 quart rectangular baking dish. Place the roll-ups, seam side down, in the baking dish. Spread the remaining pasta sauce and pesto over the roll-ups. * This part is semi difficult use a spatula and your hands to carefully move the roll from the cooling rack to the pan*

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for 5 minutes longer. Sprinkle with the remaining 1/2 cup mozzarella.l Lt stand for 10 minutes for easier cutting.



Few addition tips
* try using a meat sauce to add some more flavor to the dish
* serve with a nice fresh loaf of Italian bread or garlic bread

Looking for an Italian dessert to compliment this Italian dish check out my blueberry biscotti dessert recipe and through in a nice warm cup of cappuccino