Caprese Lasagna Roll Ups

Caprese Lasagna Roll Ups - loaded with Mozzarella, fresh tomatoes and fresh basil! Yummmmm!Hit share to save on your wall for later!Ingredients8 lasagna noodles, uncooked14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided3/4 cup Ricotta cheese1 large egg white1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz)freshly ground black pepper3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)1/4 cup chopped fresh basil, plus more for garnish1 cup marinara sauce, recipe followsSimple Marinara Sauce2 Tbsp extra virgin olive oil1/4 cup finely chopped yellow onion2 cloves garlic finely minced1 (28 oz) can crushed tomatoessalt and freshly ground black pepper to tasteDirectionsPreheat 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 SauceHeat 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).For more great recipes, tips and more join us @ https://www.facebook.com/groups/FitTipswithBelindaandYvonne/
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,
 
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.\
These sound delish and I’m always looking for new fun twists on normal every day meals. I’m just going to leave this here so I have it when I’m looking for something to cook.
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