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Lasagna Roll-Ups

Lasagna Roll-Ups

4.56 18

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.

serves 4 people

Ingredients

cost per recipe: $7.97

The price is determined by the national average.

  • 8

    uncooked lasagna noodles

  • 1

    cup ricotta cheese

  • 1/2

    cup Prego® Basil Pesto

  • 1

    jar (24 ounces) Prego® Tomato Basil & Garlic Italian Sauce

  • 1 1/4

    cups shredded mozzarella cheese  (about 5 ounces)

How to Make It

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.
Step 1

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.

Step 2

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.

Step 3

Bake for 30 minutes or until hot. Top with the remaining mozzarella cheese. 

Step 4

Bake, uncovered, for 10 minutes or until the cheese is melted. Let stand for 20 minutes before serving.

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Made With
Prego® Basil Pesto

Prego® Basil Pesto

(24 ounces) Prego® Tomato Basil & Garlic Italian Sauce

(24 ounces) Prego® Tomato Basil & Garlic Italian Sauce

Ratings & Reviews

(18)
  • WhipQueen

    November 27, 2013

    Suggestions to add flavor

    -ricotta cheese is a like a "blank food canvas". flavor your ricotta by roasting oregano/Italian seasoning/herb(s) of your choice in a pan until flavors release on low heat & fold into cheese. -do the same herb add-in to boost your jar sauce flavor -sprinkle herb add-in over top during the last few minutes of baking.

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  • Elizabeth J.

    April 15, 2018

    this was super filling

    I loved the mushrooms and pesto in the ricotta. next time I think I will try grilled sliced chicken from foster farms sliced thinner before the roll up. Or chopped up pepperoni with the red sauce. I will make this again Wonderfully successful dish.

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  • cecebelle

    May 6, 2013

    a spin on lasagna

    quick and simple. taste good. can be prepared for kiddos or made with sides for elegant family meal.

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  • Pleased

    February 16, 2013

    Wonderful Flavor

    I made this dish for the first time tonight and it was a hit. It was a great meat-free alternative for Lent and more flavorful and creative than your regular spaghetti or alfredo. Did half fat free cream cheese and half low-fat ricotta and it made it even richer and brought out the pesto flavor. 2 rolls was enough for everyone too. It was a hit with the whole family and will definitely make this again!

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  • robert h.

    August 7, 2012

    Lasagna Roll-Ups

    Delicious! I used cream cheese instead of ricotta because I hate ricotta (I know, I'm a horrible person) but anyway it turned out great! My husband and I both loved it!

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