Total Time
1hr 5mins
Prep 25 mins
Cook 40 mins

If you like pesto, this is the one for you! Each lasagna noodle is filled, rolled and arranged vertically for baking. Originally from a May 1979 issue of Bon Apetit.The lasagna can be assembled a day ahead.

Ingredients Nutrition

Directions

  1. For the Pesto Sauce:.
  2. Combine all sauce ingredients in a blender or processor, adding enough olive oil to make a smooth, thick sauce; set aside.
  3. For the Lasagna:.
  4. Preheat oven to 350 degrees.
  5. Spray a shallow, 2 1/2 quart baking dish with cooking spray.
  6. Combine the ricotta,parmesan and mozarella cheeses, parsley, onions,egg yolk and herbs with salt and pepper to taste in large mixing bowl and blend well.
  7. Spread portion of cheese filling over each lasagna noodle,
  8. Roll up individually, jelly roll fashion, and stand vertically in single layer in baking dish.
  9. Pour pesto over and bake, covered, 30-40 minutes or until sauce is bubbly and heated through.
  10. Let stand about 8 minutes and serve with additional freshly grated parmesan cheese, if desired.

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