Ingredients
Lasagna Roll Ups
- 8 lasagna noodles
- 3 cups shredded low-moisture Mozzarella cheese divided
- 1 cup Ricotta cheese
- 1 large egg white
- 1/4 cup freshly shredded Parmesan cheese
- 1/4 teaspoon black pepper
- 4 Roma Tomatoes thinly sliced
- 1/4 cup chopped fresh Basil
- 1 cup prepared Marinara Sauce (recipe below)
Homemade Marinara Sauce
- 2 Tablespoons extra virgin olive oil
- 1/4 cup chopped yellow onion
- 2 cloves garlic minced
- 1 can (28 ounces) crushed tomatoes
- salt and pepper to taste
Instructions
Lasagna Roll Ups
- Preheat oven to 350 degrees F. Boil lasagna noodles in large pot of water, according to package directions. Drain the water then place noodles in a single layer on a large sheet of parchment paper.
- In a large bowl, mix together the Ricotta cheese and egg white. Stir in the Parmesan cheese and 2 cups of shredded Mozzarella cheese. Season with black pepper. (Don't add any salt, the cheese already has plenty in it)
- Spread 1/4 cup of cheese mixture onto each lasagna noodle. Then add 3 slices of tomato on top of the cheese mixture. Sprinkle with a little fresh basil over the top. Tightly roll lasagna noodles to the opposite end. Repeat process with all the lasagna noodles.
- Spread 1/2 cup of marinara sauce in the bottom of a 9x13 baking dish. Align the lasagna roll ups, seam side down in the dish. Top each roll up with 2-3 tablespoons of marinara sauce, making sure to cover all of the edges. Sprinkle with remaining shredded Mozzarella cheese. Bake in the preheated oven for 30 minutes. Remove from oven and serve roll ups with more chopped basil. Serve warm.
Marinara Sauce
- Heat olive oil in a medium saucepan, over medium-high heat. Add onions to oil and saute about 2 to 3 minutes. Add garlic, stir and cook for another minute. Pour in crushed tomatoes and season with salt and pepper. Bring mixture to a boil, then reduce heat to low and let sauce simmer for 25 to 30 minutes.
Notes
Yields: 8 lasagna roll ups
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