Tomatoes, basil, and fresh mozzarella are three staples I try to have on hand all the time. There’s just nothing that beats that combination. If a meal has “caprese” in the title, I want it. I want to make it, I want to order it, I want to buy it…I want it! And the best part is that most “caprese” dishes are simple, fast and delicious! I love these Caprese Lasagna Roll Ups because they’re meatless and all of the ingredients are fresh. I don’t have to feel bad gobbling up this ‘comfort food’, and neither will you.
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8 lasagna noodles, uncooked
3 1/2 cups shredded, fresh mozzarella cheese, divided
3/4 cup ricotta cheese
1 large egg white
1/3 cup shredded, fresh Parmesan cheese
freshly ground black pepper
3-4 medium Roma tomatoes, thinly sliced
1/4 cup chopped fresh basil, plus more for garnish
2 cup marinara sauce (fresh/homemade is the best, but bottled works too)
Cook lasagna noodles according to package directions. Drain pasta and align noodles in a single layer on a large sheet of parchment paper.
Preheat oven to 350 degrees F.
For the filling:
In a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in fresh Parmesan cheese. Mix about 3 cups of the Mozzarella cheese and season with freshly ground black pepper to taste.
Spread a thin layer of the cheese mixture over each lasagna noodle, covering it completely from one end to the other. Lay about 4 thin tomato slices over the cheese mixture and then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread a thin layer of marinara sauce in the bottom of a 11×7” baking dish. Place lasagna rolls seam side down in dish and top each roll with a heaping spoonful or pasta sauce. Make sure to cover the edges of the pasta so they don’t dry out while baking. Sprinkle remaining shredded Mozzarella on top. Bake at 350 degrees F for 30 minutes. Remove from oven and garnish with more fresh basil ribbons. Enjoy!
Recipe adapted from Cooking Classy