If you haven’t noticed, I’ve kind of got a thing for Lasagna. I mean I’m not cheating on Chocolate and would clearly never break up with Pie for it, but sometimes Lasagna & I, we get pretty hot and heavy. Or in this case, hot and cheesy!
I stumbled upon a version of this recipe awhile back but didn’t have all of the ingredients on hand so I basically recreated it using what I had. Man-o-man was it delish!
This recipe is easy to make and was a BIG crowd pleaser at my house! I hope you enjoy it as much as we do.
~Mavis
Simple Caprese Lasagna Roll-Ups
Ingredients
8 lasagna noodles, cooked to al dente
4 cups {approx 16 oz} shredded Mozzarella cheese, divided
1 cup Ricotta cheese
1/2 cup shredded Parmesan cheese
1 teaspoon dried oregano
1/4 tsp black pepper
1/4 tsp salt
4 medium Roma tomatoes, thinly sliced
1/4 cup chopped fresh basil
1 1/4 cups of your favorite pasta sauce {I used Ragu}
Instructions
Preheat your oven to 350 degrees. Align lasagna noodles in a single layer on parchment or wax paper and set aside.
In a large mixing bowl, whisk together ricotta cheese, Parmesan cheese, 3 1/2 cups of Mozzarella cheese and season with salt, pepper and oregano.
Place 1/4 cup of the cheese mixture on each lasagna noodle and spread evenly across the entire noodle. Place 4 thin tomato slices over cheese mixture, then sprinkle fresh basil over top.
Tightly roll the lasagna noodles to opposite end. Repeat until all 8 rolls are complete. Spread a thin layer {approx 1/4 cup} pasta sauce in the bottom of an 11 x 7 inch baking dish.
Lay lasagna roll ups seam side down in dish. Top each roll up with enough pasta sauce to cover the edges so they don’t dry out while baking.
Sprinkle with remaining shredded Mozzarella. Bake for 30 minutes.
Em says
Wow, I am going to try these! I am also a fan of the “lasagne cupcakes” recipe as well.
Polly says
I made these (caprese lasagna roll-ups) tonight! So good! An unusual flavor, with the fresh tomatoes and basil. And I thought the rolling part might be difficult, and I considered a shortcut, but it wasn’t difficult at all! And since you’re assembling them on a cookie sheet, on a piece of parchment paper, it’s not messy, either. Wow…so good. Highly recommended! Also, Mavis, I made your Vegan Zucchini Bread today. Four small loaves. Irresistible. Two to the neighbors, one in the freezer, and one calling my name from the pantry. Moist and sweet inside, a little crispy outside…the best zucchini bread I’ve ever tasted. Thank you!
Mavis Butterfield says
Sweet diggety! Sounds like you had a great recipe day!
Simone Maltais says
Mavis-
Made these tonight for dinner, they were a BIG hit. Which is great because I made a doubke batch and froze the rest for later.
Thank you, Simone
Frank K. says
This is fabulous, next time I will try adding some Prosciutto to this as well.