Caprese Lasagna Roll Ups Recipe

Caprese Lasagna Roll Ups Recipe

How To Make Caprese Lasagna Roll Ups

Impress everyone with this fancy lasagna roll ups recipe made of cheese, tomatoes, and basil rolled in a single lasagna and drizzled with marinara sauce!

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes

Serves:

Ingredients

  • 8lasagna noodles,uncooked
  • 14ozmozzarella cheese,freshly shredded, low-moisture, part skim, divided
  • ¾cupricotta cheese
  • 1largeegg white
  • cupParmesan cheese,freshly, finely shredded
  • freshly-ground black pepper,to taste
  • 4mediumRoma tomatoes,thinly sliced, about ⅙-inch
  • ¼cupbasil,fresh, chopped, plus an additional for garnish
  • 1cupmarinara sauce

For Marinara Sauce:

  • 2tbspextra virgin olive oil
  • ¼cuponion,yellow, finely chopped
  • 2clovesgarlic,finely minced
  • 28oztomatoes,canned, crushed
  • salt and freshly-ground black pepper,to taste

Instructions

Marinara Sauce:

  1. Heat olive oil in a medium saucepan over medium-high heat. Add onions to the hot oil and saute for about 3 minutes until soft. Add the garlic during the last minute of sauteing.

  2. Pour in the crushed tomatoes and season with salt and pepper to taste.

  3. Bring the mixture just to a boil, then reduce heat to a simmer and allow the sauce to cook for about 25 to 30 minutes, wherein some of the water in the crushed tomatoes will evaporate. While preparing the pasta and lasagna filling, you can freeze or refrigerate the leftover sauce in a small airtight container for later use, adding fresh basil if desired.

Lasagna Roll Ups:

  1. Preheat the oven to 350 degrees F or 180 degrees C. Cook the pasta according to the directions listed on the package to al dente.

  2. Drain the pasta. Do not rinse with water. Align the lasagna noodles in a single layer on a large sheet of parchment or wax paper.

  3. For the filling, in a large mixing bowl, whisk together the ricotta cheese and egg white until well blended. Stir in Parmesan cheese.

  4. Mix in 12 ounces of the Mozzarella cheese, and season with black pepper to taste. There’s no need to season with salt because the cheeses already have plenty of salt.

  5. Place ¼ 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.

  6. Align 4 thin tomato slices over the cheese mixture, then sprinkle fresh basil over the top. Snugly roll the lasagna noodles to the opposite end.

To Assemble:

  1. Spread about ¼ cup pasta sauce in the bottom of an 11×7-inch baking dish. Align the lasagna roll ups, seam side down in the dish, then top each roll up with about 2 tablespoons of the pasta sauce. Cover the edges of pasta so they don’t dry out while baking.

  2. Sprinkle top with the remaining 2 ounces shredded mozzarella. Bake in the preheated oven for 30 minutes.

  3. Remove from oven. Plate pasta and garnish with plenty of basil ribbons. Serve warm.

Nutrition

  • Calories: 361.77kcal
  • Fat: 21.27g
  • Saturated Fat: 11.29g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 7.46g
  • Polyunsaturated Fat: 1.25g
  • Carbohydrates: 23.52g
  • Fiber: 3.01g
  • Sugar: 6.56g
  • Protein: 20.01g
  • Cholesterol: 60.89mg
  • Sodium: 636.95mg
  • Calcium: 440.02mg
  • Potassium: 548.86mg
  • Iron: 1.21mg
  • Vitamin A: 206.25µg
  • Vitamin C: 19.24mg
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