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, recipe follows
Simple Marinara Sauce-
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic finely minced
1 (28 oz) can crushed tomatoes
salt and freshly ground black pepper to taste
Instructions
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.
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).
Originally Submitted
1/5/2013
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