Beautiful blend of walnut and garlic flavors. Serve as an appetizer, side dish, or entrée.
3/4 pound lasagna, cooked al dente
1 cup ricotta cheese
1 egg yolk
1/2 teaspoon nutmeg
Salt to taste
2 drops hot pepper sauce, or cayenne pepper to taste
1/2 cup whole-milk mozzarella cheese, grated
1/3 cup grated Parmesan cheese
1/4 cup ground walnuts
Cook lasagna noodles until barely done. Combine remaining ingredients in a bowl and stir well.
2 tablespoons dried basil
1/3 cup ground walnuts
1/3 cup plus 1 tablespoon chopped fresh Italian parsley
1 tablespoon minced green onion
2 garlic cloves
Dash of salt
1 cup olive oil
1/3 cup plus 1 tablespoon grated Parmesan cheese
Combine all ingredients in a blender and mix until smooth.
Spread 1 to 2 tablespoons of filling over each lasagna noodle. Roll up the lasagna end to end (jelly-roll style) and cut each roll-up in half, keeping jelly-roll style. Place cut-side down in a greased baking dish. Spoon 1 to 2 teaspoons of pesto sauce over each roll-up. Cover tightly with buttered foil and bake at 300 degrees F for 20 minutes.