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Vegetable and Pesto
Lasagna Rolls
1 Tsp. olive oil
2/3 C. matchstick carrots or shredded
2/3 C. sliced baby bella mushrooms
1/2 C. chopped onions
1/2 C. chopped zucchini
1 Tbsp. chopped garlic
1/2 Tsp. salt
1/2 Tsp. pepper
2 C. ricotta cheese
1 C. mozzarella cheese, divided
1/2 C. parmesan cheese, divided
1/8 C. basil pesto
1 Lg. egg
1 Tsp. balsamic vinegar
10 Lasagna noodles
1 1/2 C. marinara sauce
Cooking Spray
- Preheat oven to 375°
- Put oil in a large non stick pan over medium high heat. Add carrots and next six ingredients and sauté for 4 minutes. Remove from heat and set aside.
- Combine ricotta, ½ cup Mozzarella, ¼ cup Parmesan, basil pesto and egg. Stir well.
- Stir in sautéed vegetables and vinegar.
- Spread about 1/3 cup vegetable-cheese mixture down the center of each noodle and roll up. Place rolls, seam side down, in a 13x9 pan coated with baking spray.
- Spoon sauce evenly over rolls. Cover with nonstick foil or foil coated with cooking spray. Bake covered, at 375 for 20-25 minutes. Sprinkle evenly with the remaining ½ cup mozzarella cheese and ¼ cup parmesan cheese.
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| Lasagna Rolls using Pasta Sheets |
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Angel Hair Pasta with
Sundried Tomato Pesto
1 c. Pancetta diced, sautéed in olive oil
½ c. Black olives
¼ c. Onions, diced
1 c. Chef Style Tomatoes
2 lbs. Angel hair pasta
¼ c. Traditional Basil Pesto
¼ c. Sundried Tomato Pesto
Sauté pancetta and onions until cooked.
Add tomatoes and both pestos.
Toss ingredients with angel hair pasta.
Fettuccine & Pesto Meatballs
1 lb. Meatballs
12 oz Fettuccine (3 nests)
1 pkg. Frozen red pepper and onion stir fry
1T. Olive oil
1 ½ c. Traditional Basil Pesto Sauce
1 c. Half and Half
Bake meatballs as directed on package or in recipe. Set aside.
Cook Fettuccine as directed on package. Drain and set aside.
Meanwhile in large skillet, cook stir-fry as directed on package.
Stir in meatballs, cooked and drained fettuccine, pesto, and half and half.
Cook over medium heat for a few minutes, stirring constantly, until mixture is hot.
Serves 4-6
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