Recipe - Rolled Pesto Lasagne

12 Lasagne noodles
1 Egg
2 cup (1 pound) ricotta
Cheese
2 cup (8 ounces) shredded
Jack cheese
Three fourths teaspoon Oregano leaves
3 tablespoon Minced parsley
2 cl Garlic minced or
Pressed
2/3 cup Whipping cream
2/3 cup Pesto (see recipe)
PESTO
2 cup Lightly packed basil
Leaves (washed and
Patted dry)
1 cup (3 ounces) grated
Parmesan cheese
One half cup Olive oil
2 cl Garlic minced

instructions:

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 8x10inch 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, One half cup
olive oil, and 1 or 2 minced garlic cloves. Blend until basil is finely
chopped and mixture is well blended. Makes 1 One half cups. Walt MM
Posted to MMRecipes Digest V4 #240 by Walt Gray waltgray@mnsinc.com on
Mon, 02 Sep 1996.