After a long week of absence here is a new post!
We are glad to start September (I can't believe it's already September!), with a delicious and warm recipe, just in time to finish Summer time.
I've never tried Lasagna Roll Ups before, and so far I love them! It's a great, simple idea. The thing with traditional layered lasagna, is that it is messier and you always end up using lots and lots of ingredients. I mean, do not misunderstand me, it's delicious and will always be a choice, but if you are a control freak like me and like to have portion control etc., this recipe is definitely for you.
I've decided to make this a no-meat Lasagna, first because I like cheese (the more, the better), second because I wanted a lighter version of traditional Lasagna and third, I'm a Caprese Salad fan!
So here it is, I started by making the pasta according to instructions. I chose a gluten free, whole wheat, dairy free pasta (my sister in law joked about it and said "Lasagna free pasta"). Actually I didn't noticed any flavour variation, but what I realized is that once it has been baked, it looses its curliness much faster than the regular one. So if you haven't gluten or dairy intolerance, I recommend to use regular one.
Meanwhile, you wanna mix in a bowl my selection of cheese: Parmesan, Mozzarella and Ricotta with 1 large egg white. I don't think it's necessary to season with salt and pepper at this point, because cheese is already salty, so you can skip this step.
Once pasta is cooked al dente, place it over parchment paper and spread the cheese mix.
Top with 2 slices of tomato. This depens on how long your pasta is.
And finally add basil.
In the video you can see how I did chiffonade: stack, roll, slice. Stack the leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons. That's all! This is the easiest way to slice leaves.
At this point you may season with salt and pepper.
Afterwards, let's roll!
Finally place them into a baking dish with a Marinara sauce bed. Top the roll with more sauce just to prevent the roll edges to dry and add a generous handfull of mozzarrella grated cheese. I recommend to make your own Marinara Sauce, but you can absolutely buy it, click here for my Marinara recipe!
Bake for 30 min at 350°
Serves 8 Rolls
8 lasagna sheets
400 grs grated Mozarrella cheese
3/4 cup Ricotta cheese
1/3 cup grated Parmesan cheese
1 large egg white
1 cup Marinara Sauce recipe here.
2 tomatoes, sliced
1/4 cup basil chiffonade