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pesto mushroom w farmer's cheese lasagna rolls

Recipe by
barbara lentz
beulah, MI

If you are a pesto fan this is for you. I love pesto and use it often. The slight sourness of the farmer's cheese goes well with the pesto and the mushrooms give it a earthy balance.

yield 4 -6
prep time 25 Min
cook time 20 Min
method Bake

Ingredients For pesto mushroom w farmer's cheese lasagna rolls

  • 2 c
    fresh basil leaves
  • 2 clove
  • 2 Tbsp
    pine nuts
  • 1/4 c
    parmesan cheese
  • 1 Tbsp
    lemon juice
  • 1/3 c
    olive oil
  • 1 1/2 c
    chopped mushrooms
  • 2 Tbsp
    olive oil
  • salt
  • 9 sheet
    lasagna noodles
  • 1 1/2 c
  • 1 c
    mozarrella cheese shredded

How To Make pesto mushroom w farmer's cheese lasagna rolls

  • 1
    For the pesto Place all ingredients except olive oil in a food processor with a open shoot. Drizzle the olive oil in while processing. Taste and adjust for salt. Set aside.
  • 2
    Place the olive oil in a pan and add the mushrooms and some salt. Cook until mushrooms have gave up their moisture and are browned. Set aside.
  • 3
    Cook the lasagna noodle until almost al dente in boiling salted water. Drain. Spray a baking pan with cooking spray
  • 4
    Preheat oven to 350 degrees. Once the lasagna is cool enough to handle. Brush the pesto down the noodle. Top with Farmers cheese just dropping pieces down the middle. Add a few mushrooms and roll up and place in prepared pan. Repeat until all noodles are done.
  • 5
    Pour marinara over the roll ups and place in oven for about 15 minute. Remove from oven and top with Mozarella cheese. Place back in oven until the cheese melts.
  • 6
    Serve immediately. Enjoy

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