Rolled Lasagne With Pesto - cooking recipe

Ingredients

1 box lasagne noodles
1 egg
2 c. (1 lb.) Ricotta cheese
2 c. (8 oz.) shredded Jack cheese
3/4 tsp. oregano leaves
3 Tbsp. minced parsley
2 cloves garlic, minced or pressed
2/3 c. each: whipping cream and Pesto (recipe follows)

Preparation

Cook noodles according to directions on package.
Drain and set aside.
When cool enough to handle, carefully separate noodles.
In medium size bowl, beat egg, then blend in Ricotta and Jack cheese, oregano, parsley and garlic.
Spread Ricotta mixture evenly over each noodle.
Roll from end to end.
Stand rolled noodles on end in a greased shallow 8 x 10-inch baking dish. Blend cream and Pesto; pour evenly over lasagne rolls.
Cover and bake at 350\u00b0 for 30 to 35 minutes.