Caprese Lasagna Roll Ups

Ingredients

• 8 lasagna noodles, uncooked
• 14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided
• 3/4 cup Ricotta cheese
• 1 large egg white
• 1/3 cup freshly, finely shredded Parmesan cheese, about 1 1/4 oz
• Freshly ground black pepper
• 3 – 4 medium Roma tomatoes, thinly sliced, about 1/6 inch thick slices
• 1/4 cup chopped fresh basil, plus more for garnish
• 1 cup marinara sauce, recipe follows
• 2 Tbsp extra virgin olive oil
• 1/4 cup finely chopped yellow onion
• 2 cloves garlic finely minced
• 1 can crushed tomatoes
• Salt and freshly ground black pepper to taste

Directions

1. Preheat your oven to 350°F (180°C). Cook the lasagna noodles according to the package directions, stopping at al dente. Drain them, but don’t rinse them, and lay the noodles out in a single layer on a large piece of parchment or wax paper.
2. To make the filling, whisk the ricotta cheese with the egg white in a large mixing bowl until smooth and combined. Stir in the Parmesan cheese, then fold in 12 oz. of the Mozzarella. Add black pepper to taste, but skip the salt here — the cheeses already have you covered.
3. Spoon 1/4 cup of the cheese mixture onto each lasagna noodle, spreading it evenly from end to end. Lay 4 thin tomato slices over the cheese, then scatter the fresh basil on top. Roll each noodle up firmly toward the opposite end.
4. Spread about 1/4 cup pasta sauce across the bottom of an 11 x 7 inch baking dish. Arrange the lasagna roll ups in the dish with the seam side facing down. Spoon about 2 Tbsp of pasta sauce over each one, making sure the pasta edges are covered so they don’t dry out in the oven.
5. Sprinkle the remaining 2 oz. shredded Mozzarella over the top. Bake for 30 minutes, then remove from the oven, plate the pasta, and finish with plenty of basil ribbons. Serve warm.