A Really Good Meatless Recipe--Pesto Lasagna Rolls

So, you all know how I've been trying to eat meat less?  It's been going okay.  But I found that I was paralyzed with not knowing what to make since I didn't have a ton of meatless recipes.  So instead of just figuring it out, I would do nothing.  After too many thrown together dinners at the last minute, Braden and I decided to try to cut back on meat both by having meatless meals but also having less-meat meals.  So where I would normally use 2 chicken breasts in a recipe, I'll use one.  Make sense?  That way, I could still make what we were having before, but with less meat.  That made things easier.  And we found we still had plenty to eat.

I'm still trying to come up with more meatless recipes, however, and loved putting this one together. I wanted to do three-cheese stuffed shells, but didn't have the shells. So instead, I cooked my lasagna noodles until al dente. I took cottage cheese and ran it thru my electric food chopper/grinder to make a faux-ricotta. Then I added 3 Tbs jarred pesto, 1/4 cup mozzarella cheese, 1 Tbs sour cream, and I think an egg. I stirred it all together then spread it in the center of the lasagna noodles leaving 1-1/2 inches on both ends. Finally, I rolled them up, layed them in a lightly greased pan, topped them with marinara sauce and mozzarella, and baked them for about 30 minutes. They were delicious!