Thursday, August 28, 2014

Caprese Lasagna Roll-ups

"Before you quit, try. Before you talk, listen. Before you react, think. Before you criticize, wait. Before you move on, forgive." 

-- Author Unknown



Caprese Lasagna Roll-Ups

Cook's notes: This dish has all the flavors you would find in the traditional caprese; mozzarella, fresh basil and tomatoes plus the traditional flavors of lasagna. 
recipe adapted from Cooking Classy and makes 8 lasagna roll-ups
Ingredients:

  • 14 oz. freshly shredded, low-moisture part skim Mozzarella cheese, divided
  • 3/4 cup light ricotta cheese
  • 1 large egg white
  • 2/3 cup freshly, finely shredded Parmesan cheese, divided  
  • freshly ground black pepper
  • 3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 8 lasagna noodles
  • 1 cup marinara sauce, recipe follows
  • Simple Marinara Sauce
    2TB. extra virgin olive oil
    2 cloves garlic finely minced
    1 (28 oz) can chunky tomatoes, garlic,bail and oregano
    1/3 cup fine
    ly chopped yellow onion
Directions:
Marinara Sauce:
1. Saute onions and minced garlic in olive oil.
2. Add in tomatoes and mix well. 
3. Bring to a boil and simmer 25 minutes; set aside.
  •  Lasagna Roll-Ups
  • 1. Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper.
  • 2. For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in 1/3 cup Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).
  • 3. Place 1/4 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. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. 
4. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of lightly greased an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. 
5. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella and 1/3  cup Parmesan cheese. 
6. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.

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