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.
cup ricotta cheese
can (about 4 ounces) sliced mushrooms, drained
cup basil pesto
cooked lasagna noodles, drained
cup Prego® Traditional Italian Sauce Or Prego® Tomato Basil Garlic Italian Sauce
cup Pace® Picante Sauce
cup shredded mozzarella cheese (about 4 ounces)
Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.
Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.
Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.