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Lasagna Roll-ups

Lasagna Roll-ups
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Yield: Serves 4-6.

Beautiful blend of walnut and garlic flavors. Serve as an appetizer, side dish, or entrée.

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  • 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.

Pesto Sauce:


  • 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.

To Assemble:



    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.
    Updated Wednesday, December 12th, 2007

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