Caprese Style Lasagna Roll-Ups

Caprese Style Lasagna Roll-Ups

Caprese Style Lasagna Roll-Ups
Caprese Style Lasagna Roll-Ups
Recipe By:

  • 8 uncooked lasagna noodles
  • 1 lb. freshly shredded Mozzarella cheese, divided
  • ¾ c. Ricotta cheese
  • 1 large egg
  • ⅓ c. freshly finely shredded Parmesan cheese
  • Fresh ground black pepper
  • 4-5 medium Roma Tomatoes, thinly sliced
  • 1 c. home-made Marinara Sauce or store bought
  • ¼ c. chopped fresh basil, extra for garnish

  1. Preheat oven 350. Cook pasta according to box directions. Drain pasta (do not rinse).
  2. Align noodles in single layer on large baking sheet with parchment paper.
  3. FILLING: In bowl, whisk together ricotta and egg until well blended. Stir in parmesan cheese. Mix in ¾ c. of Mozzarella and season with black pepper. You can add some salt but be careful because the cheeses are salty.
  4. Place ¼ c. of the cheese mixture over each noodle and spread evenly to cover the whole length of the noodle.
  5. Align 4 slices of tomatoes over the cheese mixture. Sprinkle a little pepper and fresh basil.
  6. Snugly roll the noodle to the opposite end.
  7. Spread ¼-1/2 c. of marinara sauce in bottom of 11×7” baking dish that has been sprayed with PAM first.
  8. Align the roll-ups, seam side down in the sauce.
  9. Top each roll with about 2-3 T. of the sauce (cover the edges to keep from drying out.
  10. Sprinkle top with remaining shredded Mozzarella cheese.
  11. Bake in oven 30 minutes.
  12. Remove from oven, plate pasta and garnish with fresh basil. Serve warm.

Caprese Style Lasagna Roll-Ups
Recipe By:

  • ¼ c. chopped garlic
  • 1 c. finely chopped white onion
  • ¼ c. olive oil
  • 3 (16-oz.) cans Italian plum tomatoes, crushed
  • 3 anchovy filets, optional
  • 1 t. anchovy oil, optional
  • ½ bunch chopped fresh basil
  • ½ bunch chopped fresh oregano
  • 1 t. red pepper flakes or to taste
  • Salt and pepper to taste
  • 1 T. tomato paste

  1. Heat a heavy bottomed pot. When it gets hot, add olive oil and chopped onion. Saute until soft.
  2. Add the garlic and cook until tender, do not let brown.
  3. Add anchovies, anchovy oil, basil, oregano, red pepper flakes and seasonings. Stir for 30 seconds until anchovies break up.
  4. Add tomatoes and tomato paste. Bring to a boil over medium heat, stirring frequently, until sauce starts to thicken. This takes about 15-20 minutes. Taste for seasoning.
  5. If it is too watery, just add more tomato paste.

*****This sauce can be used on any pasta. I also like to serve over my spinach manicotti.


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