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Lasagna Roll-ups in Pesto Creme Sauce

6 servings

• 12 lasagna noodles, cooked
• 1 egg
• 1 pound ricotta cheese
• 2 cups grated Monterey Jack cheese
• 1 teaspoon oregano leaves
• 3 tablespoons chopped parsley
• 2/3 cup pesto sauce
• 2/3 cup heavy whipping cream

Cook noodles according to package directions. In a bowl, beat egg until creamy, then add ricotta, Monterey Jack, oregano and parsley. Mix until smooth. Spread cheese mixture evenly on cooked noodles. Roll noodles and stand in a shallow baking pan, lightly greased. Combine pesto and cream; pour evenly over rolled lasagna. Bake at 350 degrees for 30 to 35 minutes, or until heated through.

Per serving: 691 calories, 45 g fat, 147 mg cholesterol, 469 mg sodium, 44 g carbohydrates, 30 g protein, 3 g fiber.

Whenever whipping cream is in a recipe, we know the dish will be creamy and delicious, but it will have too much fat. Luckily, fat-free half-and-half makes a fantastic substitute.

I added spinach to the filling, and instead of using prepared pesto, which contains a lot of oil, I added all the pesto ingredients except for the oil.

I found that standing the rolls on end was pretty but hard to do if the pan wasn't the right size to hold them up. If you do not have the right size pan, simply lay them in the pan seam side down.

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