| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Pastas, Cheese |
8 |
Servings |
INGREDIENTS
| 12 |
|
Lasagne noodles |
| 1 |
|
Egg |
| 2 |
c |
(1 pound) ricotta |
|
|
Cheese |
| 2 |
c |
(8 ounces) shredded |
|
|
Jack cheese |
| 3/4 |
ts |
Oregano leaves |
| 3 |
tb |
Minced parsley |
| 2 |
cl |
Garlic minced or |
|
|
Pressed |
| 2/3 |
c |
Whipping cream |
| 2/3 |
c |
Pesto (see recipe) |
|
|
PESTO |
| 2 |
c |
Lightly packed basil |
|
|
Leaves (washed and |
|
|
Patted dry) |
| 1 |
c |
(3 ounces) grated |
|
|
Parmesan cheese |
| 1/2 |
c |
Olive oil |
| 2 |
cl |
Garlic minced |
INSTRUCTIONS
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 8x10-inch 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, 1/2 cup
olive oil, and 1 or 2 minced garlic cloves. Blend until basil is finely
chopped and mixture is well blended. Makes 1 1/2 cups. Walt MM
Posted to MM-Recipes Digest V4 #240 by Walt Gray <waltgray@mnsinc.com> on
Mon, 02 Sep 1996.
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