CAPRESE LASGNA ROLL UP
yield: 4 servings
- 8 uncooked Lasagna Noodles
- 14oz Shredded Mozarella cheese
- 3/4 c Ricotta Cheese
- 1 Large Egg White
- 1/3 c shredded Parmesan Cheese
- Ground Black Pepper
- 4 Medium Roma Tomatoes
- 1/4 c Chopped Fresh Basil
- 1 c Marinara Sauce
- 2 tbsp Extra Virgin Olive Oil
- 1/4 c choped onion
- 2 cloves Garlic minced
- 1 c crushed tomatoes
- Salt and Pepper to taste
Preheat oven to 350 degrees
Cook pasta according to directions listed on package for al dente. Drain pasta (do not rinse with water) and align lasagna noodles in a single layer on parchment paper
For filling, in a large mixing bow, whisk together ricotta cheese and egg white until well blended. Stir in parmesan cheese. Mix in 12oz of Mozarella cheese and season with black pepper to taste.
Place 1/4 c of cheese mixture over each lasagna noodle and spread in an even layer. Align 4 thin tomato slices over cheese mixture and sprinkle with fresh basil.
Snugly roll lasagna noodles to opposite end. Spread about 1/4 c pasta sauce in the bottom of an 11x17 inch baking dish.
Align lasagna rolls ups, seam side down in the dish. Top each roll up with about 2 tbsp of pasta sauce (covering edges of pasta so they dont dry out).
Sprinkle the top with remaining 2oz mozarella cheese.
Bake for 30 minutes.
Suggestion: Garnish with plenty of basil.
