1 (15-ounce) container whole milk ricotta cheese
6 ounces store-bought or homemade pesto
1/2 cup grated Parmesan plus extra for sprinkling
3 ounces prosciutto, chopped
1 large egg, beaten to blend
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (25-ounce) jar marinara sauce
12 cooked plain or spinach lasagna noodles
2 cups shredded mozzarella
Preheat the oven to 400 degrees F. and butter a 13x9-inch baking dish. Whisk the ricotta, pesto, Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend. Spread half of the marinara on the bottom of the baking dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, on top of the marinara sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon remaining marinara sauce over the lasagna rolls. Sprinkle the mozzarella and extra Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes and serve.
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