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Vegetarian Lasagna Rolls with Pesto
Ingredients
  • 4 medium sweet potatoes (about 2 pounds)
  • 4 cups loosely packed fresh basil leaves
  • 4 cups loosely packed fresh spinach
  • 2 tablespoons pine nuts
  • 2 tablespoons olive oil
  • 5 cloves garlic
  • Salt to taste
  • 15 ounces part-skim ricotta
  • 6 ounces mozzarella (grated)
  • ⅓ cup Parmesan cheese
  • Black pepper to taste (ground)
  • 2 cups marinara sauce (tomato basil)
  • 12 lasagna noodles
Steps
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