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Caprese Lasagna Roll-Ups
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Caprese Lasagna Roll-Ups #festfoods

I have an overabundance of fresh tomatoes, which means lasagna is on my mind… Caprese Lasagna, to be exact! If you’re not familiar with caprese, it’s a simple Italian salad made with fresh tomatoes, mozzarella cheese and basil, all layered together. The combination of flavors is out of this world! So, I’m bringing these same basic elements of a caprese salad together in a delicious, easy-to-prepare lasagna dish. And have you seen the super cute lasagna roll-up recipes out there? Instead of labor-intensive layers of ingredients, lasagna roll-ups take all the goodness of the filling and roll it up in a sheet of pasta. I think it’s genius because they are portion-controlled and so simple to put together {and did I mention cute?}. Caprese Lasagna Roll-Ups are summer and comfort food rolled into one delicious dish {no pun intended}. You can make your own marinara {shown below}, or purchase a jar if you’re short on time. I think it’s fun to make from scratch, mainly because I have a tomato garden and love to can sauce for the winter! Also, I realize I have 3 different cheeses in this recipe, but we are in Wisconsin, and I can’t resist fresh mozzarella {you know you love cheese, too}.

Caprese Lasagna Roll-Ups

Start by preheating the oven to 350 degrees. Bring a large pot of water to a boil. Add the noodles and allow to cook until al dente, about 10 minutes. If your noodles tend to stick together, add a teaspoon of olive oil to the water. To make the homemade marinara, begin by chopping the onion and mincing the garlic cloves. Heat the olive oil in a saucepan on medium-high heat. Add the onion and sauté for about 3 minutes, or until translucent. Add the minced garlic and sauté for another 30-60 seconds.

Caprese Lasagna Roll-Ups

Add the crushed tomatoes, salt and black pepper. Allow to cook for 15-18 minutes. The vegetables should be soft, and the sauce should be a little chunky {I LOVE chunky tomato sauce}. I tasted my sauce and thought it was a little too tomato-ey {yes, it is supposed to taste like tomato, but doesn’t have to taste acidic}. So, I added a teaspoon of sugar and that did the trick – It tastes fantastic! I also added a little dried basil and oregano, but this is optional.

Caprese Lasagna Roll-Ups

While the tomato sauce and noodles cook, prepare the filling. Combine ricotta cheese, egg white, ½ of the shredded mozzarella and black pepper.

Caprese Lasagna Roll-Ups

Once the noodles are cooked, remove from the pot and drain. Lay the noodles out lengthwise on a piece of parchment paper.

Caprese Lasagna Roll-Ups

Spread the ricotta mixture on the noodles. {As you can see, it doesn’t have to be perfect.} Caprese Lasagna Roll-Ups

Thinly slice the Roma tomatoes and lay them on top of the ricotta mixture, with a little space in between each.

Caprese Lasagna Roll-Ups

Tear the fresh mozzarella into pieces and place on top of tomatoes.

Caprese Lasagna Roll-Ups

Chiffonade the fresh basil and sprinkle over the sliced tomatoes… Caprese Lasagna Roll-Ups

Roll it up! It seems like rolling will make a mess, but if you keep the ingredients snug together as you roll, everything should stay in place! Repeat with each lasagna noodle.

Caprese Lasagna Roll-Ups

Grease a 9x13 casserole dish. Ladle ¼ cup of sauce into the bottom. Place lasagna rolls in the dish, seam side down.

Caprese Lasagna Roll-Ups

Ladle ¾ cup of sauce over the top, just enough to cover the roll-ups {if you don’t cover the noodle corners in sauce, they will dry out}. Top with the remaining shredded mozzarella and bake for 30 minutes. The cheese should be bubbly and starting to brown {the best part}.

Caprese Lasagna Roll-Ups

Let the lasagna roll-ups rest for about 5 minutes {otherwise your ingredients may spill out and make a giant mess}. Scoop a roll-up and a {heaping} spoonful of sauce on to your plate. Sprinkle with fresh basil. Just look at the mozzarella oozing out of each crevice – I can hardly wait to eat this!

Caprese Lasagna Roll-Ups

Need I say more? :)

Caprese Lasagna Roll-Ups

Caprese Lasagna Roll-Ups

Recipe adapted from Cooking Classy

Ingredients:

Marinara Sauce:

2 Tbsp. extra virgin olive oil

¼ cup yellow onion, chopped

2 cloves garlic, minced

1 – 28 oz. can crushed tomatoes, low sodium

¼ tsp. salt

¼ tsp. ground black pepper

1 tsp. granulated sugar (optional)

1 tsp. each dried basil and dried oregano (optional) {if not making sauce from scratch, use 1 cup prepared marinara}  

Lasagna Roll-Ups:

8 whole wheat lasagna noodles, uncooked

8 oz. shredded part skim mozzarella cheese, divided

¾ cup part skim ricotta cheese

1 large egg white

¼ tsp. ground black pepper

4 Roma tomatoes, thinly sliced

4 oz. fresh mozzarella, sliced

¼ cup fresh basil, chiffonade, plus more for garnish 1 cup marinara sauce (jar or homemade)  

Directions:

  1. Preheat oven to 350 degrees.
  2. Bring large pot of water to a boil. Add lasagna noodles and cook until al dente, about 10 minutes. Remove and drain. If your noodles tend to stick together, add a teaspoon of olive oil to the water. Line noodles on parchment paper.
  3. If making marinara sauce, work on that next. Heat olive oil in saucepan. Add chopped onion and cook for 3 minutes, until onions are translucent. Add garlic and sauté 30-60 seconds. Add crushed tomatoes and seasonings. Allow to cook for 20 minutes. Taste and adjust seasoning if necessary.
  4. While sauce and noodles cook, prepare the filling. Whisk together ricotta and egg white until blended. Mix in ½ the shredded mozzarella and season with black pepper.
  5. Place a spoonful of filling over each lasagna noodle and spread into an even layer, going from one end of the noodle to the other. Align 4 thin tomato slices over cheese mixture. Tear fresh mozzarella rounds in to pieces and place on top of tomato, then sprinkle with fresh basil. Snugly roll lasagna noodles to opposite end.
  6. Grease a 13x9 baking dish with cooking spray. Spread about ¼ cup pasta sauce in the bottom of the dish. Place lasagna roll-ups seam side down in dish. Top each roll-up with remaining ¾ cup pasta sauce (covering edge of pasta so they don’t dry out while baking). Sprinkle top with remaining shredded mozzarella.
  7. Bake in preheated oven for 30 minutes. Remove from oven and allow lasagna roll-ups to rest for 5 minutes. Plate pasta and garnish with fresh basil ribbons. Serve warm.

Yield: 8 servings Per Serving*: Calories 270, Total Fat 12g(Saturated 7g, Trans 0g), Cholesterol 35mg, Sodium 320mg, Total Carbohydrate 22g (Dietary Fiber 4g, Sugars 3g), Protein 17g, Vitamin A 15%, Vitamin C 10%, Calcium 35%, Iron 8%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding. Caprese Lasagna Roll-Ups

Julie Andrews is a Registered Dietitian Nutritionist (RDN) with Festival Foods and is certified by the state of WI.

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