Summer...

Well I have not had a lot of time to be super creative lately. We have been eating the typical BBQ, casseroles etc. around the Fridley house. I have tried new recipes here and there but have not had time to take pictures and post. Well, I thought I would at least post this one.... The salsa does give it a different taste. If you want traditional, replace it with more spaghetti sauce!

Pesto Pinwheels

Ingredients:
1 cup ricotta cheese
1 can (about 4 ounces) mushroom stems and pieces, drained
1/2 cup refrigerated pesto sauce
8 lasagna noodles, cooked and drained
2 cups Spaghetti Sauce
3/4 cup Picante Sauce
4 ounces shredded mozzarella cheese

Directions:
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.

Stir the Spaghetti sauce and picante sauce in a small bowl and pour the mixture over the roll-ups.

Bake at 400°F. for 30 minutes or until they're hot and bubbling. Top with the mozzarella cheese. Bake for 5 minutes or until the cheese is melted. Let stand for 10 minutes.