Pesto Lasagna Rolls

This is a Taste of Home recipe I used in conjunction with the White Puree recipe. It turned out great and no one could tell there was zucchini and cauliflower in it. The recipe actually did call for some zucchini in it which is why I thought this puree would work well mixed in with the cheese mixture. So instead of the zucchini I added 1 cup of White Puree. Instead of the first 4 ingredients I just used already made pesto sauce. One other thing I added was some chicken to the cheese mixture...just to give us some meat :) Oh and I give this recipe 4.5 stars (I needed more pesto sauce).

Ingredients

2 cups Fresh basil leaves
2 cloves Garlic
1 cup(3oz) shredded Parmesan Cheese, divided
3/4 cup Olive oil
15 oz Shredded Mozzarella Cheese
1 Egg, beaten
1 cup Diced zucchini
16 Lasagna noodles, cooked drained and cooled

Preparation

Prepare pesto sauce in covered blender or food processor by processing basil with garlic until chopped. Add 1/2 cup Parmesan cheese; process until well mixed. With machine running, slowly add oil and coninue processing until smooth. Set aside. In medium bowl, combine ricotta and mozzarella cheese, remaining 1/2 cup Parmesan cheese and egg; blend well. Fold in zucchini (or fold in White Puree).

Spread 2 heaping Tablespoons cheese mixture on each lasagna noodle.
Roll up each noodle length wise and stand vertically in greased 11x7-inch baking
dish. Pour pesto sauce over lasagna rolls; cover and bake in preheated 350* F.
oven 40 minutes or until bubbly and heated through.

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