Lasagna With Pesto

• 2 cups fresh basil leaves, tightly packed
• 14 cup parmesan cheese, freshly grated
• 2 garlic cloves, halved
• 1 tablespoon pine nuts
• salt and pepper, to taste
• 23-1 cup full-bodied olive oil
• 1 lb ricotta cheese
• 1 12 cups freshly grated parmesan cheese
• 1 cup finely diced mozzarella cheese
• 12 cup fresh parsley, minced
• 12 cup green onion, minced
• 1 egg yolk
• 12 teaspoon marjoram
• 12 teaspoon minced garlic
• 12 teaspoon dried basil or 1 tablespoon fresh basil, chopped
• 14 teaspoon dried oregano
• salt & freshly ground black pepper, to taste
• 34 lb lasagna noodle, cooked al dente and cooled

1. For the Pesto Sauce:.
2. Combine all sauce ingredients in a blender or processor, adding enough olive oil to make a smooth, thick sauce; set aside.
3. For the Lasagna:.
4. Preheat oven to 350 degrees.
5. Spray a shallow, 2 1/2 quart baking dish with cooking spray.
6. Combine the ricotta,parmesan and mozarella cheeses, parsley, onions,egg yolk and herbs with salt and pepper to taste in large mixing bowl and blend well.
7. Spread portion of cheese filling over each lasagna noodle,
8. Roll up individually, jelly roll fashion, and stand vertically in single layer in baking dish.
9. Pour pesto over and bake, covered, 30-40 minutes or until sauce is bubbly and heated through.
10. Let stand about 8 minutes and serve with additional freshly grated parmesan cheese, if desired.

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Taken from www.food.com/recipe/lasagna-with-pesto-227954 (may not work)