#2,806: Caprese Lasagna Roll-up

When you have a whole lot of tomatoes and basil in your garden you've got to find a way to use them up!  I am a huge lasagna fan so I was excited to try this recipe when I found it.  I loved this lasagna and I loved that I was able to use fresh ingredients from my own garden for it too.  It would have been even more home made if I would have made the noodles from scratch but that would have really been pushing it! HA  

8 lasagna noodles, uncooked

3 1/2 cups fresh mozzarella cheese, shredded and divided

3/4 cup ricotta cheese

1 large egg white

1/3 cup freshly grated Parmesan cheese

freshly ground black pepper

3-4 medium Roma tomatoes, thinly sliced

1/4 cup fresh basil leaves, chopped (plus more for garnish)

2 cups marinara sauce 

Cook lasagna noodles according to package directions. Drain pasta and align noodles in a single layer on a large sheet of parchment paper (I used a flexible cutting board).

Preheat oven to 350 degrees F.

For the filling:

In a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in fresh Parmesan cheese.

Mix about 3 cups of the Mozzarella cheese and season with freshly ground black pepper to taste.

Spread a thin layer of the cheese mixture over each lasagna noodle, covering it completely from one end to the other.

Lay about 4 thin tomato slices over the cheese mixture and then sprinkle fresh basil over top.

Snugly roll lasagna noodles to opposite end.

Spread a thin layer of marinara sauce in the bottom of a 11x7'' baking dish.

Place lasagna rolls seam side down in dish and top each roll with a heaping spoonful or pasta sauce. Make sure to cover the edges of the pasta so they don't dry out while baking.

Sprinkle remaining shredded Mozzarella on top.

Bake at 350 degrees F for 30 minutes.

Remove from oven and garnish with more fresh basil ribbons. Enjoy!