Pages

Monday, September 30, 2013

Caprese Lasagna Roll Ups

Caprese Lasagna Roll Ups

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.

Caprese Lasagna Roll Ups

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

  1. In a medium saucepan, over medium high heat, heat olive oil.
  2. When the oil is hot add onions and sauté for about 2 minutes.
  3. Add in the garlic and sauté for 1 more minute.
  4. Pour in crushed tomatoes and season with black pepper.
  5. 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

  1. 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.
  2. Preheat oven to 350°F.
  3. In a large bowl mix the ricotta cheese and egg white until well mixed.
  4. Stir in Parmesan cheese and 12 ounces of mozzarella cheese.
  5. Place a heaping 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer covering the entire noodle.
  6. Place 4 tomato slices over cheese mixture and top with fresh basil.
  7. Spread 1/3 cup marinara sauce into the bottom of an 11x7 baking dish.
  8. 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.
  9. Cover each roll with 2 tablespoons of marinara sauce, making sure to cover the edges so they do not dry out in the oven.
  10. Sprinkle the remaining mozzarella over the roll ups and bake for 30 minutes.
  11. Remove from oven and sprinkle with additional basil if desired.
Enjoy!!!

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.