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1 cup ricotta cheese 1 can (about 4 ounces) mushroom stems and pieces, drained ½ cup refrigerated pesto sauce 8 lasagna noodle, cooked and drained 2 cup Prego® Traditional Italian Sauce or Tomato, Basil & Garlic Italian Sauce ¾ cup Pace® Picante Sauce 4 oz shredded mozzarella cheese (about 1 cup)


Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.

Stir the Italian sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.

Bake at 400°F. for 30 minutes or until they’re hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.

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