Caprese Lasagna Roll Ups
This recipe for Caprese Lasagna roll ups is a winner!
The cheese mixture is full of flavor, fresh tomatoes added to any dish make it better, and the basil on top is just perfection.
When you make the marinara sauce it is the perfect blend to hold it all together.
This recipe has a few different steps going on, but once it comes together it is sure to be a wonderful addition to your recipe book!
It is one of my favorites!
You will need:
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
freshly ground black pepper
3 - 4 medium Roma tomatoes,
thinly sliced
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.
{while that is going I would make the marinara sauce so that it has plenty of time to simmer}
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 sauteing.
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.
For the cheese 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.
Source: http://www.cookingclassy.com