I'm now evaluating Lasagna noodles because this recipe made me think perhaps I have been using them incorrectly for YEARS. This different way of using the noodles was not only easy but also made serving so much easier than traditional Lasagna.
This recipe can be prepared in less than 20 minutes and gives you plenty of time to enjoy a glass of wine or three while it's baking. And the house will smell amazing while it's cooking because the pesto is homemade minutes before baking.
You will Need:
12 Lasagna noodles, cooked and cooled
2 cups of fresh basil leaves
2 cloves garlic
3/4 Cups shredded Parmesan cheese
3/4 Cups Olive Oil
2 Cups Ricotta Cheese (Whole Milk or Low Fat)
1 Cup shredded Mozzarella Cheese
1 egg, beaten
1 cup diced zucchini (or yellow squash when the garden is full of it!)
1. Prepare the pesto sauce in a food processor by blending basil and garlic until well chopped. Add 1/2 Cup Parmesan, and process until well mixed. With machine running slowly add the olive oil until smooth. Set aside. In medium bowl combine ricotta, mozzarella, and remaining Parmesan. Add egg and blend well. Fold in zucchini.
2. Spread the cheese mixture onto the lasagna noodles one at a time. (About 3 TBSP each). Roll up the noodles and place into a greased baking pan (seam side down). Pour pesto sauce on top and bake at 350, for 30-40 minutes or until hot and bubbly. Sprinkle top with Mozzarella and broil until browned (about 2-5 minutes).