Caprese Lasagna Rolls

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All Photos © Christine Elise McCarthy 2013

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Pardon me for revisiting this concept so soon after my Cheesy Spinach & Mushroom Lasagna Rolls but this dish is so simple & such a sure-fire crowd pleaser – I just had to go back to the well.  I had dinner guests last night – most of whom I have never fed before – so I was unaware of any food objections they might have (high on the list of “controversial” foods are: eggplant, beets, mushrooms, seafood, spicy things, garlic, peas).   So – I decided to make something I thought nobody could object to – these caprese rolls.  Of course, tomatoes are often cited by wary diners as something to avoid but – everyone likes lasagna – right?  So I risked it.  I liked these better than the previous effort & found them far prettier.   They were a huge hit – even with the teenager in attendance so – I hope you give them a go!

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Caprese Lasagna Rolls (this makes about 16)

For the marinara

1-2 TBS olive oil

2 (28 oz) cans of crushed tomatoes or tomato sauce

1 small onion – finely diced

3 cloves garlic – minced

1/2 cup chopped fresh basil

S&P to taste

For the caprese lasagna rolls

1 lb lasagna noodles

2 cups ricotta

2 eggs

5-6 Roma tomatoes – sliced VERY thin

2/3 cup grated Parmesan

1 lb grated low moisture (packaged) mozzarella (or blend)

S&P

1 cup fresh basil – cut into ribbons

DIRECTIONS

Heat the oven to 350

For the marinara

Heat the olive oil & saute the onions until translucent.  Add the garlic & stir for about a minute.  Add the other ingredients & simmer 30 minutes or so.  Adjust S&P.  Set aside.

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For the caprese lasagna rolls

Cook the lasagna as directed & when they are just done, drain them & rinse them under cold water.

In a large bowl, mix together the ricotta, eggs, Parmesan and most of the grated mozzarella.  Reserve some cheese to top the rolls.

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Cut your basil into ribbons like these tutorials show or by rolling several leaves at a time into long rolls & then slicing them up.

Assemble to rolls by putting some of the cheese on each piece of lasagna, adding some tomato & basil & gently roll without applying any pressure so that the contents do not squeeze out.

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Put a thin layer of marinara in a baking dish & place the rolls, seam side down, in the pan.  Top with enough sauce to cover each roll (so they do not dry out) & top with extra cheese.

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Cover tightly with foil (or they will dry out) and bake for about 30 minutes.  Serve with additional sauce & basil.

I cut into one to show you the melty goodness!  MANGIARE!

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2 thoughts on “Caprese Lasagna Rolls

  1. Pingback: Fusilli Pasta with Collard Green Pesto & Garbanzo Beans | Delightful-Delicious-Delovely

  2. Pingback: Lasagna Rolls « Jean Carrillo

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