What you need:
- 12 lasagna noodles (not oven ready)
- 1 lb. ground Italian sausage
- 1 1/2 cups pesto, divided
- 2 oz. cream cheese
- 2 cups shredded mozzarella cheese, divided
Directions:
- Cook lasagna noodles al dente according to box directions. Drain and lay flat on a surface that has been sprayed with nonstick spray.
- Meanwhile, cook and crumble sausage until done.
- Mix together cooked sausage, 1/2 cup pesto, cream cheese, and 1 cup mozzarella.
- In the bottom of a 9x13-inch pan, spoon a little of the remaining pesto to coat the bottom.
- Spread 2 to 3 Tbsp. of sausage mixture on each noodle, then roll up and set seam side down in the pan.
- Cover rolls with remaining pesto and 1 cup mozzarella.
- Cover and bake in a preheated 375 degree oven for 20 minutes.
- Uncover and bake for an additional 5 to 10 minutes or until cheese has melted.
Recipe from The Salty Marshmallow
Posted on Fantastical Sharing of Recipes