Crispy Lasagna Rolls with Ricotta & Pesto Recipe

Ingredients

• 6 sheets lasagna noodles (cooked al dente, drained, and dried)
• 1 tbsp olive oil (to prevent sticking)
• 1 cup ricotta cheese (well-drained)
• 1/4 cup Parmesan cheese (grated, fresh)
• 1/2 cup mozzarella cheese (shredded)
• 3 tbsp pesto (fresh or store-bought, basil-based)
• 1 large egg (lightly beaten, for binding)
• 1/4 tsp black pepper (freshly ground)
• 1/4 tsp salt (adjust to taste)
• 1 1/2 cups marinara sauce (smooth or chunky, as preferred)
• 1/4 cup Parmesan cheese (grated)
• 2 tbsp breadcrumbs (for crispiness)
• 1 tbsp olive oil (drizzled before baking)
• Fresh basil leaves (for garnish, optional)