Pesto-Onion-Ricotta Lasagna Rolls

Ingredients

3/4 pound red onions, for topping
3 tablespoons olive oil
3-1/2 cups yellow or red onions, chopped
1/2 cup ricotta cheese
8 ounces cream cheese, softened
1/2 cup grated Parmesan cheese
1 cup pesto sauce
12 lasagna noodles, 2 to 2-1/4 inches wide
2 14.5 oz cans fire-roasted tomatoes 
2 tablespoons fresh oregano, chopped
1 tablespoon fresh thyme, chopped

Instructions

For topping, remove skin and root end from red onions.  Cut onions into 1/2-inch wedges and toss with 1 tablespoon oil.  Spread on baking sheet, roast at 400 degrees about 25 minutes, or until tender.

For filling, sauté chopped onions in 2 tablespoons oil over medium heat for 10 to 15 minutes or until tender.  Beat together onions, ricotta, cream cheese, Parmesan cheese and pesto sauce.  Boil lasagna noodles until tender; drain.  Spread noodles out onto clean flat surface.  Scoop filling into a pastry bag.  (Note: If you do not have a pastry bag, use a large ziplock bag.  Cut off one of the bottom corners of the bag to make a 1-inch hole).  Squeeze filling equally down the center of each noodle.  Roll up and place seam-side down in baking dish.  Cover and bake at 425 degrees for 20 minutes or until hot in center.  For sauce, heat tomatoes with fresh herbs.

For each serving, place 2 rolls on a plate or wide pasta bowl. Ladle sauce over the rolls and top with roasted onion wedges.  If desired, garnish with fresh herbs and Parmesan cheese.  Makes 6 servings.

Nutrition per serving:  About 507 cal, 18 g pro, 40 g carb, 31 g fat, 56% cal from fat, 58 mg chol, 494 mg sodium, 5 g fiber.