LASAGNA ROLL-UPS

LASAGNA ROLL-UPS
“These lasagna rolls are filled with ricotta-mushroom-pesto mixture,
and baked in a special sauce made by combining Prego Traditional
Italian Sauce and Pace Picante sauce.


1 cup ricotta cheese
1 can (4-oz.) mushrooms stem and pieces, drained
½ cup refrigerated pesto sauce
8 lasagna noodles, cooked and drained
2 cup Prego Traditional Italian Sauce or Tomato, Basil and Garlic Italian Sauce
¾ cup Pace Picante Sauce
4-oz. shredded mozzarella cheese


Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with ¼ cup of the cheese mixture. Spread to the edges. Roll up like a jellyroll. Place the rolls seam-side down in a 2-qt. 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^ for 30 minutes or until they’re hot and bubbly. Top with mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.

Yield: Serves 4