Caprese Lasagna Roll-ups

Original recipe is courtesy of Cooking Classy and can be found here

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 {Make your own-recipe below}

instructions


  1. 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.
  2. 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).
  3. 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.

notes


  • Yield: 8 servings
  •  Make your own-Easy Marinara: Heat 2 Tbl olive oil in a medium saucepan over medium high heat. Add 1/4 cup chopped yellow onion and saute for 2 minutes, add 3 cloves minced garlic and saute for 1 additional minute until both are soft. Pour in 1 large can crushed tomatoes and season with S+P. Bring just to a boil, then reduce and simmer 25-30 min
  • You can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired

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