Preparation:
Cook lasagna noodles according to package directions. Drain and set aside. Meanwhile, for sauce, stir together the undrained stewed tomatoes, the tomato sauce, and roasted peppers in a medium saucepan. Bring to boiling, reduce heat. Simmer, uncovered, about 5 minutes or until thickened; set aside.
For filling, stir together the cottage cheese, Parmesan cheese, and egg in a medium bowl. Spread a rounded tablespoon of the pesto on each noodle. Spread a scant 1/3 cup of the filling over pesto on each noodle. Roll each noodle jelly-roll style, beginning at a short end. Place 2 rolls, seam side down, in each of four 20-ounce individual casseroles or au gratin dishes. Spoon sauce over rolls. Cook and serve, or freeze according to following directions.
TO SERVE NOW: Set oven to 350 degrees. Bake casseroles, covered, for 45 to 50 minutes or until heated through. Top with the mozzarella cheese. Let stand, covered, 5 minutes.
TO FREEZE: Cover each casserole with plastic wrap and then foil. Label and freeze up to 3 months.
When ready to serve, set oven to 350 degrees. Remove plastic wrap from frozen casseroles. Recover with foil. Bake about 1 1/2 hours or until heated through. Top with mozzarella cheese. Let stand, covered, 5 minutes. |
