Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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)

---------------------------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:

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

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