Recipes
Pesto-Onion-Ricotta Lasagna Rolls

Pesto-Onion-Ricotta Lasagna Rolls

YIELD: 12 servings

1 ½ lbs. red onions, for topping
6 Tbsps. olive oil
2 lbs. red or yellow onions, chopped
8 oz. ricotta cheese
1 lb. cream cheese, softened
4 oz. grated Parmesan cheese
1 lb. pesto sauce
24 lasagna noodles, 2 to 2 ¼" wide
2 cans (1 lb. 12 oz. each) fire-roasted whole tomatoes
¼ cup fresh oregano, chopped
2 Tbsps. fresh thyme, chopped

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