Caprese Lasagna Roll Ups - loaded with Mozzarella, fresh tomatoes
and fresh basil!
Ingredients
8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture
part skim Mozzarella cheese, divided
3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded
Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly
sliced (about 1/6 inch thick slices)
1/4 cup chopped fresh basil, plus
more for garnish
1 cup marinara sauce, recipe follows
Simple
Marinara Sauce
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes salt
and freshly ground black pepper to taste
Directions
Preheat oven to 350 degrees. Cook
pasta according to directions listed on package to al dente. Drain pasta (DO
NOT rinse with water) and align lasagna noodles in a single layer on a large
sheet of parchment or wax paper. For filling, in a large mixing bowl, whisk
together ricotta cheese and egg white until well blended. Stir in Parmesan
cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to
taste (I wouldn't recommend seasoning with salt just because the cheeses
already have plenty of salt). Place 1/4 cup of the cheese mixture over each lasagna
noodle and spread into an even layer, going from one end of the lasagna to the
other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil
over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup
pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll
ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta
sauce (covering edges of pasta so they don't dry out while baking). Sprinkle
top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30
minutes. Remove from oven, plate pasta and garnish with plenty of basil
ribbons. Serve warm.
Simple
Marinara Sauce
Heat olive oil in a medium saucepan
over medium high heat. Add onions to hot oil and saute
about 3 minutes until soft, adding garlic during last minute of sautéing. Pour
in crushed tomatoes and season with salt and pepper to taste. Bring mixture
just to a boil, then reduce heat to a simmer and allow sauce to cook for about
25 - 30 minutes (which will allow some of the water in crushed tomatoes to
evaporate) while you prepare pasta and lasagna filling (you can freeze or
refrigerate left over sauce in a small airtight container for later use, adding
fresh basil if desired).
Maggie Riddle Johnson shared Guidogear.com's photo.