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
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.