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8 lasagna noodles, uncooked
14 oz. freshly shredded, low-moisture part-skim Mozzarella cheese,
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!

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