I DO NOT like ricotta cheese. I love lasagna, but I omit ricotta every time and sub in fresh mozarella or cottage cheese. I saw a lot of Caprese Roll up recipes going around, but I had to make one without the ricotta and see what it was like.
It was like, GOOD!
8 lasagna noodles, uncooked
3 1/2 cups shredded, fresh mozzarella cheese, divided
1 large egg white
1/3 cup shredded, fresh Parmesan cheese
freshly ground black pepper (to taste)
3-4 medium Roma tomatoes, sliced nice and thin
1/4 cup fresh basil leaves, plus a little bit extra for garnish if you like:)
2 cup marinara sauce (if you make your own, that is great, if you have a stand by store bought you like, that works too)
Olive Oil if desired, see below
1.Cook the lasagna noodles according to package directions but be sure to keep them a bit al dente.
2. Drain pasta and place the noodles in a single layer on a large sheet of wax paper.
3. Preheat oven to 350 degrees.
4. Prepare your filling: In a large mixing bowl, Mix about 3 cups of the Mozzarella cheese, egg and parmesan and season with ground black pepper to taste.
5. Spread a thin layer of the cheese mixture over each lasagna noodle, be sure to cover the noodle completely end to end.
6. Lay about 4 thin tomato slices over the cheese mixture and then place fresh basil leaves (about 3 each noodle) over the top.
7. Roll lasagna noodles to opposite end, make them nice and tight.
8. Spread a thin layer of marinara sauce in the bottom of a 11×7” baking dish.
9. Place lasagna rolls seam side down in dish and top each roll with a rounded tablespoonful of pasta sauce. Make sure to cover the edges of the pasta so they don’t dry out while baking. That is not good–I add a touch of olive oil as a light spray mist over the noodles as well to prevent drying. If you do not have a spray, consider a bit of olive oil drizzle:)
10. Sprinkle the remaining shredded Mozzarella on top.
11. Bake at 350 degrees for 30 minutes. Remove the dish from the oven and garnish it with more fresh basil.