Caprese Lasagna Roll Ups
User Reviews
5
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Prep Time
15 mins
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Cook Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8 servings
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Course
Main Course
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Cuisine
Italian
Caprese Lasagna Roll Ups
Description
Caprese Lasagna Roll Ups feature cooked lasagna noodles spread with a ricotta, Parmesan, mozzarella, and egg cheese mixture, topped with fresh tomato slices and chopped basil, then rolled into individual portions. These rolls are arranged seam side down in a baking dish smothered with a homemade marinara sauce made from olive oil, finely chopped onion, garlic, and crushed tomatoes seasoned with salt and black pepper.
The baking process melds the creamy cheeses with the bright acidity of tomatoes and basil, resulting in a tender, flavorful roll-up with a soft texture and a sauce that complements the cheesy filling. The use of low-moisture part-skim mozzarella helps maintain structure, while freshly grated Parmesan contributes savory depth. The no-rinse pasta technique preserves surface starch to help bind sauce and filling during baking.
This dish can be served as a main course at dinner or a hearty lunch. Its presentation as individual roll-ups makes it convenient to portion and serve, while the fresh basil garnish adds color and a hint of herbal brightness.
Ingredients
- 8 lasagna noodles , uncooked
- 14 oz freshly shredded , low-moisture part skim Mozzarella cheese, divided
- 3/4 cup ricotta cheese
- 1 egg large, white
- 1/3 cup Freshly , finely shredded Parmesan cheese (about 1 1/4 oz)
- black pepper freshly ground
- 3 - 4 Roma tomato thinly sliced (about 1/6 inch thick slices, medium
- 1/4 cup basil plus more for garnish, chopped, fresh
- 1 cup marinara sauce , recipe follows
Simple Marinara Sauce
- 2 Tbsp extra virgin olive oil
- 1/4 cup yellow onion finely chopped
- 2 cloves garlic finely minced
- 1 crushed tomatoes 28 oz can
- salt freshly ground, to taste
- black pepper freshly ground, to taste
Instructions
- Preheat oven to 350°F (180°C). 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 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 (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).
- Recipe Source: Cooking Classy
User Reviews
Overall Rating
5
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