Candice'S Lamb Cannelloni With Mint Pesto

• 1 (8 ounce) package lasagna noodles
• 2 teaspoons vegetable oil
• 10 ounces ground lamb
• 1 teaspoon dried sage
• 1 teaspoon thyme
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 (5.5 ounce) package crumbled goat cheese
• 1 bunch fresh mint
• 1/4 cup pine nuts
• 6 tablespoons olive oil

1. Bring a large pot of lightly-salted water to a rolling boil. Cook the pasta in the boiling water uncovered until cooked through but still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Cut each sheet in half, width-wise.
2. Heat the vegetable oil in a skillet over medium heat; cook the lamb in the hot oil until evenly browned, 7 to 10 minutes. Season with the sage, thyme, salt, and pepper. Remove from heat; stir the goat cheese into the cooked lamb. Spoon about 1 tablespoon of the lamb mixture into the center of each of the lasagna sheets and roll into a cylinder; arrange on a plate.
3. Blend the mint, pine nuts, and olive oil in a blender until finely chopped but not liquefied; drizzle over the rolls to serve.

lasagna noodles, vegetable oil, ground lamb, sage, thyme, salt, pepper, goat cheese, mint, pine nuts, olive oil

Taken from www.allrecipes.com/recipe/200972/candices-lamb-cannelloni-with-mint-pesto/ (may not work)