1 can (about 4 ounces) mushroom stems and pieces, drained
½ cup refrigerated pesto sauce
8 lasagna noodle, cooked and drained
¾ cup Pace® Picante Sauce
4 oz shredded mozzarella cheese (about 1 cup)
Stir the ricotta, mushrooms and pesto in a medium bowl. Top each noodle with 1/4 cup of the cheese mixture. Spread to the edges. Roll up like a jelly roll. Place the rolls seam-side down in a 2-quart shallow baking dish.
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