|
|
|
Roll-ups 8 lasagna noodles, uncooked 14 oz. freshly shredded, low-moisture part-skim Mozzarella cheese, divided 3/4 c. Ricotta cheese 1 large egg white 1/3 c. freshly, finely shredded Parmesan cheese (about 1 1/4 oz.) freshly ground black pepper 3-4 medium Roma tomatoes, thinly sliced (slices about 1/6-inch thick) 1/4 c. chopped fresh basil, plus more for garnish 1 c. marinara sauce (see recipe below) Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper. For filling, in a large mixing bowl, whisk together Ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (Margie doesn't recommend seasoning with salt because the cheese already has plenty of salt.) Place 1/4 c. of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 c. pasta sauce in the bottom of an 11x7-inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp. of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm. Simple Marinara Sauce 2 Tbsp. extra virgin olive oil 1/4 c. finely chopped yellow onion 2 cloves finely, minced garlic 1 28-oz. can crushed tomatoes salt and freshly ground black pepper to taste Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during the last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25-30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling. (You can freeze or refrigerate leftover sauce in a small airtight container for later use, adding fresh basil if desired.) This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |