Here’s a deliciously clever take on an all-time classic family dish…

Prep Time: 30 minutes

Cook Time: 40 minutes

Servings: 4


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)


1. Stir the ricotta, mushrooms and pesto in a medium bowl.

2. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll.

3. Place the rolls seam-side down in a 2-quart shallow baking dish.

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

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

Let stand for 10 minutes.

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