Dean Richards cooks meatless, pesto lasagna roll ups

Dean Richards cooks meatless, pesto lasagna roll ups… #fyp #wgn9 #recipe #lasagna #deancooks #youtubeshorts

Dean Richards shares a recipe for Meatless Pesto Lasagna Roll-Ups
Ingredients:
• 12 lasagna noodles
• 28 oz. tomato sauce
• 15 oz. canned diced tomatoes
• ½ tbsp. dried oregano
• 2 tsp. dried basil
• 1 tsp. salt
• ¼ tsp. pepper
• ½ tsp. ground dried thyme
• 1 tsp. onion powder
• 1 tsp. garlic powder
• ¾ cup pesto
• 15 oz. ricotta cheese
• 1½ cups mozzarella cheese, divided
Instructions:
1. Preheat oven to 350 degrees Fahrenheit and spray an oven-safe baking dish with nonstick
cooking spray or use a large cast-iron skillet.
2. Bring a large pot of salted water to a boil and cool lasagna noodles according to package
directions. Drain and set aside.
3. In a medium saucepan, combine tomato sauce, diced tomatoes, oregano, basil, salt, pepper,
thyme, onion powder, and garlic powder.
4. In a medium bowl, mix together pesto, ricotta, and 1 cup of mozzarella cheese.
5. Spread a thin layer of prepared sauce on the bottom of the baking dish or skillet.
6. Cut cooked and cooled lasagna in half. Place a heaping tablespoon of pesto-ricotta filling on the
end of each noodle, then roll and place in prepared baking dish/skillet.
Repeat until done with all noodles.
Top with the remaining sauce and mozzarella cheese.