ingredients

8 uncooked dried lasagna noodles
1/2 pound sliced Land O Lakes® Deli Provolone Cheese, cut into thin strips
4 cups pasta sauce
1 1/2 cups ricotta cheese
1/2 cup prepared pesto with basil
1 Land O Lakes® All-Natural Egg, beaten
1 1/2 cups fresh mushrooms, chopped

Directions
Heat oven to 350°F. Cook lasagna noodles according to package directions. Drain.

Meanwhile, spread 2 cups pasta sauce onto bottom of greased 13x9-inch baking dish.



Combine ricotta cheese, pesto and egg in small bowl; mix well. Place lasagna noodles onto waxed paper. Spread 3 tablespoons pesto mixture along each lasagna noodle.

Top each with about 2 tablespoons mushrooms and 2 tablespoons provolone cheese. Carefully roll up. 

Place over pasta sauce, seam-side down. Pour remaining sauce over lasagna roll-ups; sprinkle with remaining provolone cheese.

Cover with aluminum foil. Bake 20 minutes. Uncover; continue baking 10-15 minutes or until cheese is melted and light golden brown.