Caprese Roll Ups
Ingredients:
- lasagna noodles, uncooked - 8
- shredded Mozzarella cheese - 14 ounces, divided
- Ricotta cheese - 3/4 cup
- egg white - 1
- finely shredded Parmesan cheese - 1/3 cup
- freshly ground pepper - to desired taste
- Roma tomatoes, sliced 1/6 inch - 3 - 4 medium
- chopped fresh basil - 1/4 cup plus more for garnish
- extra virgin olive oil - 2 T
- finely chopped yellow onion - 1/4 cup
- garlic finely minced - 2 cloves
- crushed tomatoes - 28 ounce can
- salt and freshly ground pepper - to desired taste
Instructions:
Prepare Marinara sauce -- In a saucepan heat olive oil over medium high heat. Add onions to hot oil saute for 3 minutes until soft, add garlic during last minute of sautéing. Add tomatoes and season with salt and pepper to taste. Bring to a boil, then reduce heat to a simmer and cook for 25 – 30 minutes (allows some of the water in crushed tomatoes to evaporate). Left over sauce can be frozen or cover and placed in refrigerator.
Cook pasta per directions on package to al dente. Drain pasta (DO NOT rinse with water) and place noodles in a single layer on parchment paper.
Prepare filling -- in a bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese and 12 ounces Mozzarella cheese, season with black pepper to taste.
Place 1/4 cup cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Lay 4 tomato slices over cheese mixture, sprinkle basil over top. Tightly roll lasagna noodles to opposite end. Spread 1/4 cup marinara sauce in a 11 x 7 inch baking dish. Lay lasagna rolls, seam side down in dish. Top each roll up with 2 T pasta sauce (covering edges of pasta so they don’t dry out while baking). Sprinkle remaining shredded Mozzarella over top. Bake in preheated 350 degree oven 30 minutes. Remove from oven, garnish with basil. Serve warm.
