SO DELICIOUS. I've made Lasagna Roll Ups before, but these are CAPRESE Lasagna Roll Ups. Amazing. I know I've mentioned several times how much I love tomatoes in the oven, and I love Caprese anything (See: Caprese Grilled Chicken). I had this recipe pinned on Pinterest for a long time. So glad I finally made it!
8 lasagna noodles, uncooked
14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
3/4 c part-skim Ricotta cheese
1 large egg white
1/3 c freshly, finely shredded Parmesan cheese (about 1 1/4 oz)
freshly ground black pepper
4-5 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
1/4 c chopped fresh basil, plus more for garnish
1 c marinara sauce, recipe follows
Simple Marinara Sauce
1 tbsp extra virgin olive oil
1/4 c finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste
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.
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
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.
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. Put 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. Place 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 shredded mozzarella. Bake in
preheated oven 30 minutes. Remove from oven, plate pasta and garnish
with plenty of basil ribbons.
Original recipe found here.