Lasagna Caprese Roll-Ups
2018-10-13
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Love lasagna but hate the mess? This traditional pasta dish rolls two Italian classics Caprese salad and lasagna into one easy, satisfying meal!
By: Jodie Shield, MEd, RDN
What’s your favorite childhood cooking memory? Mine involves pasta and watching mom and her Italian friends roll out homemade noodles. They loved getting together and transforming our kitchen into a pasta factory covered with flour dust and eggshells. I remember them listening to opera music and chanting along with Luciano Pavarotti singing ‘O sole a mio! Those women spent hours shaping the dough into perfect pasta noodles. As a working mother of three, I confess. I rarely have the time or energy to make pasta from scratch. Thank goodness for specialty stores! They offer so many delicious and authentic pasta brands; my fav is whole-wheat pasta.
To make this super easy Lasagna Caprese Roll-Ups recipe, I used the Fresh Market store brand lasagna noodles, but really any brand will do. For an authentic Caprese flavor, I highly recommend you use fresh tomatoes and basil topped with my tomato basil pasta sauce. You find this recipe along with other pasta favorites like Pasta Pronto and Linguini with White Clam Sauce, and on my FREE app Eat Healthy Homemade Meals. Chow!
Caprese Lasagna Roll-Ups
Makes 8 servings
Preparation time: 30 minutes
Cooking time: 30 minutes
Ingredients:
- 8 whole-wheat lasagna noodles
- 1 cup reduced-fat ricotta cheese
- 2 large egg whites
- ¼ cup shredded Parmesan cheese
- 16 ounces shredded, low-moisture, part-skim mozzarella cheese, divided
- 2 fresh garlic cloves, minced
- ¼ teaspoon freshly ground back pepper
- 4 Roma tomatoes, thinly sliced (about 1/6 inch thick slices)
- 1/2 cup chopped fresh basil, plus more for garnish
- 2 cups marinara sauce
Directions:
- Preheat the oven to 350°F. Cook the pasta according to the directions listed on package for al dente (cooked slightly firm when bitten). Drain the pasta (DO NOT rinse with water); place the cooked lasagna noodles in a single layer on a large sheet of wax paper or nonstick surface.
- For filling, in a large mixing bowl, whisk together the ricotta cheese and egg whites until well blended. Stir in the Parmesan cheese. Mix in 12 ounces of the mozzarella cheese, minced garlic, and black pepper.
- Spread ¼ cup of the cheese mixture over each lasagna noodle, in an even layer from one end to the other. Place 4 thin tomato slices over each noodle and sprinkle fresh basil over the top. Snugly roll the lasagna noodles to the opposite end. Spread about ½ cup of pasta sauce in the bottom of a 11 X 9-inch baking dish. Align the lasagna roll-ups, seam-side down in the dish. Top each roll-up with about 2 tablespoons of the pasta sauce (covering edges of pasta so they don’t dry out while baking). Sprinkle tops with remaining shredded mozzarella cheese. Bake for 30 minutes. Remove the pan from the oven, plate the pasta, and garnish with plenty of basil. Serve warm with extra sauce.
Nutrition Information (per roll up): 306 calories, 21 grams protein, 18 gams carbohydrate, 15.5 grams fat, 8 grams saturated fat, 41 milligrams cholesterol, 3 grams dietary fiber, 77 milligrams sodium
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