HEALTHY AIR-FRIED GREEN TOMATOES2 large green tomatoesSalt/black pepper½ c. flour2 eggs½ c. buttermilk1 c. Panko…
Caprese-Style Lasagna Roll-Ups
| Caprese-Style Lasagna Roll-Ups | Print |
Recipe By: Alice Morrow
Caprese-Style Lasagna Roll-Ups
Ingredients
- 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
Instructions
- Preheat oven 350. Cook pasta according to box directions. Drain pasta (do not rinse).
- Align noodles in single layer on large baking sheet with parchment paper.
- 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.
- Place ¼ c. of the cheese mixture over each noodle and spread evenly to cover the whole length of the noodle.
- Align 4 slices of tomatoes over the cheese mixture. Sprinkle a little pepper and fresh basil.
- Snugly roll the noodle to the opposite end.
- Spread ¼-1/2 c. of marinara sauce in bottom of 11x7” baking dish that has been sprayed with PAM first.
- Align the roll-ups, seam side down in the sauce.
- Top each roll with about 2-3 T. of the sauce (cover the edges to keep from drying out.
- Sprinkle top with remaining shredded Mozzarella cheese.
- Bake in oven 30 minutes.
- Remove from oven, plate pasta and garnish with fresh basil. Serve warm.
| Caprese-Style Lasagna Roll-Ups | Print |
Recipe By: Alice Morrow
EASY MARINARA SAUCE
Ingredients
- 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
Instructions
- Heat a heavy bottomed pot. When it gets hot, add olive oil and chopped onion. Saute until soft.
- Add the garlic and cook until tender, do not let brown.
- Add anchovies, anchovy oil, basil, oregano, red pepper flakes and seasonings. Stir for 30 seconds until anchovies break up.
- 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.
- If it is too watery, just add more tomato paste.
Notes
*****This sauce can be used on any pasta. I also like to serve over my spinach manicotti.
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