Categories: Pasta
Ingredients
- 15 ounces part-skim ricotta
- 6 ounces mozzarella (grated)
- 1/3 cup Parmesan cheese
- 1 jar Aldi basil pesto
- Salt & Black ground pepper (to taste)
- 1 jar marinara sauce (Classico tomato basil)
- 12 lasagna noodles
Directions
-
Pre-heat oven to 350
-
Add the ricotta, half of the mozzarella, the Parmesan cheese, and peeled sweet potatoes to the pesto in the food processor and process until smooth.
-
Season to taste with salt and black pepper.
-
Spread 3/4 cup of the tomato sauce onto the bottom of a 9- by 13-inch baking pan.
-
Bring a pot of salted water to a boil, then add the lasagna noodles.
-
Cook until just al dente.
-
Using a pair of tongs, carefully remove the noodles from the cooking water and place them next to each other on a baking sheet or work surface.
-
Divide the filling onto the noodles and spread to cover them.
-
Beginning at one end, loosely roll each noodle.
-
Place the rolls, seam side down, into the baking pan with the tomato sauce, fitting them as snugly against each other as possible
-
Top with the remaining tomato sauce and mozzerella cheese
-
Bake, covered for 30 min or until bubbling
-
Uncover and cook about 15 min more, until the cheese is golden