Caprese Lasagna Roll Ups
  • 8 Lasagna Noodles, uncooked
  • 14 oz Mozzarella Cheese, Shredded
  • 3/4 cup Ricotta Cheese
  • 1 Egg White
  • 1/3 cup Parmesan Cheese, Shredded
  • 3-4 medium Roma Tomatoes, Thinly Sliced
  • 1/4 cup Fresh Basil, Chopped
  • 1 cup Marinara Sauce of Choice, or Recipe here
  • Marinara Sauce:
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/4 cup Yellow Onion, Finely Chopped
  • 2 Garlic Cloves, Minced
  • 28 oz can Crushed Tomatoes
  • Salt and Pepper, To Taste
  1. Oven Temperature: 350°F
  2. *Preheat oven to 350 degrees; cook pasta according to directions on package to al dente; drain (no not rinse)
  3. *Arrange noodles in a single layer on large sheet of parchment or wax paper
  4. *Whisk together ricotta cheese and egg white until well blended; stir in parmesan cheese
  5. *Mix in 12 oz of mozzarella cheese and season with pepper
  6. *Place 1/4 of cheese mixture over each noodle and spread into an even layer
  7. *Place 4 thin tomato slices over cheese mixture; sprinkle with basil
  8. *Snugly roll lasagna noodles to opposite end
  9. *Spread about 1/4 cup pasta sauce in bottom of 11x7 baking dish; align roll ups seam down in dish; top each roll with about 2 Tbsp of sauce and sprinkle with remaining mozzarella
  10. *Bake for 30 minutes
  11. *Remove from oven, plate pasta and garnish with basil, if desired
  12. Marinara Sauce:
  13. *Heat olive oil in medium saucepan over med-high heat
  14. *Add onions to hot oil and sauté about 3 minutes until soft, adding garlic last minute of sautéing
  15. *Pour crushed tomatoes and season with salt and pepper (and some ground red pepper if you want some kick)
  16. *Bring mixture to boil, then reduce to a simmer for 25-30 minutes