pesto mushroom w farmer's cheese lasagna rolls
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.
prep time
25 Min
cook time
20 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- PESTO
- 2 cups fresh basil leaves
- 2 cloves garlic
- 2 tablespoons pine nuts
- 1/4 cup parmesan cheese
- 1 tablespoon lemon juice
- 1/3 cup olive oil
- FOR THE DISH
- 1 1/2 cups chopped mushrooms
- 2 tablespoons olive oil
- salt
- 9 sheets lasagna noodles
- 1 1/2 cups marinara
- 1 cup mozarrella cheese shredded
How To Make pesto mushroom w farmer's cheese lasagna rolls
-
Step 1For 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.
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Step 2Place 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.
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Step 3Cook the lasagna noodle until almost al dente in boiling salted water. Drain. Spray a baking pan with cooking spray
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Step 4Preheat 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.
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Step 5Pour 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.
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Step 6Serve immediately. Enjoy
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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