Caprese Lasagna Roll Ups

4.80 from 5 votes

This recipe can be assembled ahead of time and refrigerated for a day before baking. Because of the fresh tomatoes and spinach, this dish tastes best out of the oven. Leftovers still taste great, but is superb the first day.

Prep Time25

Cook Time30

Total Time45

Course: Main Dish

Cuisine: Italian

Servings: servings

Calories: 688kcal

Author: Good Dinner Mom

Ingredients

10 lasagna noodles, of your choice
4 cups fresh mozzarella, shredded, divided (16 oz. pre shredded)
1 ½ cup ricotta cheese
1 large egg
½ cup fresh parmesan, shredded, plus more during assembly and garnish
1 Tablespoon fresh parsley, snipped
Fresh ground black pepper, to taste
½ teaspoon crushed red pepper, more or less to taste
1 cup Fesh spinach leaves,
3-4 medium Roma tomatoes, thinly sliced
¼ cup chopped fresh basil, plus more for garnish
3 cups marinara sauce, use homemade or your favorite fresh jarred variety. You can use more if you like your lasagna very saucy. The amount listed here is a guide.

Instructions

Preheat oven to 350F degrees.
While oven is heating, cook the 10 lasagna noodles according to package directions. Drain pasta and line noodles in a single layer on a large sheet of parchment paper.
In a large mixing bowl, whisk together 2 cups mozzarella, 1 ½ cups ricotta cheese and egg until well blended. Stir in ½ cup Parmesan cheese and 1 Tablespoon fresh parsley. Season with black pepper and ½ a teaspoon crushed red pepper.
Spread a thin layer of the cheese mixture over each lasagna noodle, covering it almost completely from one end to the other.
Place a single layer of the spinach leaves on top of cheese mixture.
Lay about 4 thin tomato slices over the cheese mixture and then sprinkle extra Parmesan and fresh basil over top. Snugly roll lasagna noodles to opposite end.
Spread a thin layer of marinara sauce in the bottom of a 9x13” baking dish. Place lasagna rolls seam side down in dish and top each roll with marinara sauce until the noodles are all covered with sauce. Sprinkle remaining 2 cups shredded Mozzarella on top (More if you really want the roll ups super cheesy).
Cover roll ups with aluminum foil and bake for 20 minutes. Remove foil, bake additional 10 minutes or until cheese starts to bubble and turn golden at the edges.
Remove from oven and garnish with more fresh basil and Parmesan cheese.
Store leftovers covered in refrigerator for up to 3 days.

Notes

I always cook extra noodles because some seem to break apart in the boil no matter how careful I am, especially if using whole wheat or gluten-free noodles.
The cheese and even sauce quantities are approximate and you can increase if you want more sauce and cheese.

Nutrition