14 oz mozzerella cheese, divided
3/4 c ricotta cheese
1 large egg white
1/3 c shredded parmesan cheese
black pepper
3-4 medium Roma tomatoes, sliced thinly
1/4 c chopped basil
1 c marinara sauce
- Preheat oven to 350 degrees.
- Cook noodles to al dente according to directions.
- Drain pasta, do not rinse with water.
- Align noodles on a piece of 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.
- Place 1/4 cup 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 cup pasta sauce in the bottom of an 11 x 7 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.
No comments:
Post a Comment