When I was making this recipe I thought to myself, "man this recipe is work, if it is not really really really good, I am never making it again!". Well, as it turns out, it is really really really good, so I guess all the work was worth it!
A few things I discovered when I was putting this recipe together. First and probably most important, if you are trying to cut tomatoes, make sure your knife is nice and sharp. Trying to cut tomatoes with a dull knife does not work well, especially if you are trying to cut them into thin slices. In my defense I can never seem to keep my knifes sharp, I feel like I am always sharping them.
Second, the cheese mixture did not spread nice and easy, I am not sure why I was thinking it would, it is a thick mixture after all.
In hindsight, my thinking this recipe was work could of been attributed to my dull knife issues and thinking I was going to be able to spread a thick cheese mixture onto noodles as easily and smooth as frosting a cake. All while trying to get dinner on the table by a certain time since we had to be somewhere that evening.
This recipe is definitely one I will be making again. It was nice and cheesy and super flavorful with the fresh tomatoes and basil. Served along with a salad and you have one delicious meal!
Caprese Lasagna Roll Ups
Ingredients:
Simple Marinara Sauce
- 2 tablespoon olive oil
- 1/4 cup yellow onion, finely chopped
- 2 cloves garlic, finely minced
- 28 ounce can crushed tomatoes
- 1/2 teaspoon black pepper
Lasagna Roll Ups
- 8 lasagna noodles, uncooked
- 14 ounces low-moisture part skim mozzarella cheese, freshly shredded, divided
- 3/4 cup ricotta cheese
- 1 egg white
- 1/3 cup Parmesan cheese, shredded
- 4 medium Roma tomatoes, thinly sliced
- 1/4 cup chopped fresh basil
Directions:
Simple Marinara Sauce
- In a medium saucepan, over medium high heat, heat olive oil.
- When the oil is hot add onions and sauté for about 2 minutes.
- Add in the garlic and sauté for 1 more minute.
- Pour in crushed tomatoes and season with black pepper.
- Bring mixture to just a boil and then reduce heat to a simmer, and cook sauce for about 25-30 minutes. You will not use all of this sauce in this recipe.
Lasagna Roll Ups
- Cook noodles according to al dente directions and drain, but do not rinse. Lay noodles out in a single layer on a large cutting board, silpat, wax paper, or parchment paper.
- Preheat oven to 350°F.
- In a large bowl mix the ricotta cheese and egg white until well mixed.
- Stir in Parmesan cheese and 12 ounces of mozzarella cheese.
- Place a heaping 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer covering the entire noodle.
- Place 4 tomato slices over cheese mixture and top with fresh basil.
- Spread 1/3 cup marinara sauce into the bottom of an 11x7 baking dish.
- Starting at one end of the lasagna noodles tightly roll the noodle to the opposite end and place seam side down in the baking dish.
- Cover each roll with 2 tablespoons of marinara sauce, making sure to cover the edges so they do not dry out in the oven.
- Sprinkle the remaining mozzarella over the roll ups and bake for 30 minutes.
- Remove from oven and sprinkle with additional basil if desired.
Serves: 8
Calories: 304.9
Total Fat: 15.3g
Saturated: 8.4
Polyunsaturated: 0.3g
Monounsaturated: 1.3g
Trans: 0g
Cholesterol: 39.9mg
Sodium: 487.4mg
Potassium: 179.5mg
Total Carbs: 24.5g
Dietary Fiber: 1.7g
Sugars: 4.4g
Protein: 21.6g
Vitamin A: 18.0%
Vitamin C: 16.0%
Calcium: 44.5%
Iron: 7.6%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Cooking Classy.