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When making this I used a package of 16 lasagna noodles. I baked 4 right away as a side dish, then I made a baking dish of 6 as you see below. I also froze 6 for a later time. I will say that this dish was better than the first as it had time to sit. The flavors married and created a super scrumptious meal.

step 5Menu

Caprese Lasagna Roll-Ups

Italian Bread with Olive Oil and Balsamic Vinegar

Ceasar Salad

Recipes

Caprese Lasagna Roll-Ups

16 lasagna noodles

Filling:

Spread the cheese filling mixture over the cooked lasagna

Spread the cheese filling mixture over the cooked lasagna

6 C shredded mozzarella cheese

2 C parmesan cheese, shredded

15 oz. Ricotta cheese

2 eggs

Black pepper to taste

4 cloves garlic, minced

Topping:step 2

6 Roma tomatoes, thinly sliced

½ C fresh basil

Base and Topping:

Fill the baking pans with the roll ups. You will make enough to freeze for later

Fill the baking pans with the roll ups. You will make enough to freeze for later

2 C Marinara Sauce

Directions:

  • Mix filling in bowl: ricotta cheese, eggs, parmesan cheese, 4 C mozzarella cheese, pepper and garlic.
  • Cook lasagna noodles and drain without rinsing and place on waxed paper or parchment paper
  • Place ¼ C filling on each noodle and spread
  • Place sliced fresh tomatoes on top of filling
  • Place fresh basil on top of tomatoes. Use as many varieties as you want
  • Cover bottom of baking pan with marinara sauce
  • Roll noodles and place in baking pan
  • Top rolled lasagna with marinara sauce, covering all edges to prevent edges of pasta from drying out
  • Sprinkle mozzarella cheese on top
  • Bake at 350°F for about 30 minutes
  • If freezing, cover with plastic wrap and the cover with lid or aluminum foil. Thaw thoroughly before baking
  • Sprinkle with fresh basil to serve
Baking Caprese Roll Ups

Just before adding the marinara sauce and cheese toppings

Caesar Salad Dressing

1 T fresh lemon juice

2 cloves garlic, minced

1 t Worcestershire Sauce

1 t salt

1 t Dijon mustard

¼ t black pepper

½ C Olive Oil

¼ C parmesan cheese

Mix all ingredients in blender except oil.

After mixed slowly incorporate the oil to emulsify the ingredients.

Serve over torn Romaine lettuce topped with croutons and shaved parmesan cheese.

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