These tender lasagna rolls are filled with a ricotta-mushroom-pesto mixture, and baked in a special sauce made by combining Prego® Traditional Italian Sauce and Pace® Picante Sauce.
cost per recipe: $7.97
The price is determined by the national average.
uncooked lasagna noodles
cup ricotta cheese
cup Prego® Basil Pesto
jar (24 ounces) Prego® Tomato Basil & Garlic Italian Sauce
cups shredded mozzarella cheese (about 5 ounces)
Cook and drain the noodles according to the package directions. While the noodles are cooking, heat the oven to 400°F. Stir the ricotta cheese, pesto and 1/4 cup mozzarella cheese in a medium bowl. Season with salt and pepper. Top each noodle with about 3 tablespoons cheese mixture. Spread to the edges. Roll up like a jelly roll.
Spread 1/2 cup Italian sauce in the bottom of an 11x8x2-inch baking dish. Place the roll-ups seam-side down into the baking dish. Pour the remaining Italian sauce over the roll-ups. Cover the baking dish.
Bake for 30 minutes or until hot. Top with the remaining mozzarella cheese.
Bake, uncovered, for 10 minutes or until the cheese is melted. Let stand for 20 minutes before serving.