Things you find in your email and Pesto Pepper Lasagna Roll Ups

I love checking email. It’s like opening presents: comments from bloggy readers, product promotions, discount savings, even the weird stuff. It’s all a surprise.

Here are some examples.

1. GREAT email:

2. Would YOU trust this one??? “Hypnoxico Altitude Systems”, only $4,000 and up!

3. Oh YUM! Free Appetizer? I’m getting the Greens!

4. The wonderful comments:

What about you? What’s your favorite type of email?

Pesto Pepper Lasagna Rolls

Whole wheat noodles add so much goodness to this family pleasing dish.

Serves 9

1 large red onion
6 TBS olive oil, divided
2 green bell peppers, chopped
15 oz Part Skim Ricotta cheese
2 large eggs, beaten
1 cup grated Parmesan cheese
10 oz Pesto Sauce (I used a mix of sun dried tomato and basil pesto)
18 whole wheat lasagna noodles – cook according to package directions and lay flat until ready to use.
3, 15 oz cans Fire roasted tomatoes
1/4 cup chopped fresh oregano
2 TBS chopped fresh thyme

Preheat oven to 400 F. Remove skin and ends off red onion and cut into small wedges. Toss them with 2 TBS olive oil, spread on a baking sheet and cook for 25 minutes.

Sauté the peppers in 1/4 cup of olive oil over medium heat for 8 – 10 minutes or until softened.

Mix the peppers with ricotta, eggs, Parmesan, and pesto.

In a saucepan, bring the tomatoes to a boil. Reduce to simmer and add the oregano and thyme. Allow to to cook for 20 minutes or so.

Preheat oven to 425 F. Spread a very scant layer of sauce (about 3 TBS) on the bottom of a baking dish, about an 11 x 13 dish.

Spread some of the filling down the middle of each lasagna noodle and roll up. Place seam side down in baking dish.

Cover with foil and bake for 30 minutes.

To serve, place a serving of sauce on plate. Top with two lasagna rolls. Put some roasted onion wedges on each lasagna roll.