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

1. Pre-heat oven to 350

2. 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.

3. Season to taste with salt and black pepper.

4. Spread 3/4 cup of the tomato sauce onto the bottom of a 9- by 13-inch baking pan.

5. Bring a pot of salted water to a boil, then add the lasagna noodles.

6. Cook until just al dente.

7. 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.

8. Divide the filling onto the noodles and spread to cover them.

9. Beginning at one end, loosely roll each noodle.

10. Place the rolls, seam side down, into the baking pan with the tomato sauce, fitting them as snugly against each other as possible

11. Top with the remaining tomato sauce and mozzerella cheese

12. Bake, covered for 30 min or until bubbling

13. Uncover and cook about 15 min more, until the cheese is golden

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