Rolled pesto lasagne

Yield: 8 Servings

Ingredients:

12 Lasagne noodles
1 Egg
2 c (1 pound) ricotta Cheese
2 c (8 ounces) shredded Jack cheese
3/4 ts Oregano leaves
3 tb Minced parsley
2 cl Garlic minced or Pressed
2/3 c Whipping cream
2/3 c Pesto (see recipe) MMMMM---------------------------PESTO--------------------------------
2 c Lightly packed basil Leaves (washed and Patted dry)
1 c (3 ounces) grated Parmesan cheese
1/2 c Olive oil
2 cl Garlic minced

Instructions:

instructions: Cook noodles according to package directions. Drain and set aside in cold water. When cool enough to handle drain and separate noodles. Beat egg then blend in ricotta Jack cheese oregano parsley and garlic. Spread mixture evenly over each noodle and roll up jellyroll fashion. Stand noodles on end in a greased shallow 8x10-inch baking dish. Blend cream with pesto and pour evenly over lasagne rolls. Cover tightly with foil and bake in a 350 degree oven for 30 to 35 minutes or until the sauce is bubbly and the rolls are heated through. Serves 6 PESTO Put 2 cups lightly packed basil leaves (washed and patted dry) in a food processor or blender add 1 cup (3 ounces) grated Parmesan cheese 1/2 cup olive oil and 1 or 2 minced garlic cloves. Blend until basil is finely chopped and mixture is well blended. Makes 1 1/2 cups. Walt MM