- 8 Lasagna noodles, cooked
- Shredded mozzarella cheese
- 3/4 cup of Ricotta cheese
- 1 large egg white
- 3-4 tomatoes, sliced
- 1/4 cup of chopped onion
- 28oz of crushed tomatoes
- salt and pepper
Preheat your oven to 350º. Whisk the ricotta cheese and egg white together, then mix in about 12oz. of the shredded mozzarella cheesse and put pepper to taste.
Saute your onions with olive oil for about 3 minutes then add the crushed tomatoes and season with salt and pepper to taste. Bring the mixture to a boil, then reduce heat and simmer for about 25 – 30 minutes (or until you’re done with step three like I did).
While your marinara sauce is simmering, align your cooked lasagna noodles on parchment paper placed on a baking sheet. Put some of the mix on the noodles (I actually had to make another batch of the mix because I didn’t have enough) then add the sliced tomatoes.
Roll your lasagna noodles then add some marinara sauce on each of them. Make sure to cover the edges of the rolls so they don’t dry up. Then add some mozzarella cheese on top of the rolls. Bake for 30 minutes.
Don’t mind the black spot in the corner, it’s just burnt sauce on the parchment paper. There was nothing burnt on the lasagna rolls. They were delicious!
Original recipe: http://www.cookingclassy.com/2012/10/caprese-lasagna-roll-ups/
Until Next Time!
Young Mom ❤