This is the first time I have adapted a recipe and published it - so im sorry if anything is wrong!!
Caprese Lasagna roll ups:
8:
Ingredients:
Ingredients
8 lasagna noodles, uncooked ( I used fresh lasagna sheets which didn’t require precooking)
420 gm (14 oz) freshly shredded, low-moisture part skim Mozzarella cheese, divided
175 gm or 3/4 cup Ricotta cheese
1 large egg white
1/3 cup freshly, finely shredded Parmesan cheese (about 45 gm 1 1/4 oz)
freshly ground black pepper
3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices) I think that the mini romas would work better
1/4 cup chopped fresh basil, plus more for garnish
1 cup marinara sauce, recipe follows
Simple Marinara Sauce
2 Tbsp extra virgin olive oil
1/4 cup finely chopped yellow onion
2 cloves garlic
1 900gm (28 oz) can crushed tomatoes – I found that I needed an extra 400 gm tin as we like more sauce.
salt and freshly ground black pepper to taste
Preparation:
Preheat oven to 180 dgrees c (350 degreesF). If not using fresh pasta, cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper – or your Thermomix pastry mat.
Filling
Put ricotta, and egg white into TM and mix on Speed 4 for about 5 seconds or until well blended. Add Parmesan cheese, mix on speed ¾ for 7 seconds. Add 350gm (12 oz.) of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt). Mix on speed ¾ for about 7 seconds, scrape bowl and mix for another 5 second.
Set aside whilst making the sauce.
Wash TM and dry
Simple Marinara Sauce
Add onions and garlic to TM and chop on speed 5 for 5 seconds.
Add olive oil and cook at 100/speed 2/ for 4 mins. Pour in crushed tomatoes and season with salt and pepper to taste. Cook sauce on Varoma speed 2 for 30 mins.
Compiling
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 shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm.
