Caprese Lasagna Roll Ups
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Lasagna noodles filled with ricotta, eggs, tomatoes, and basil, then rolled and baked in marinara sauce. A lighter take on classic lasagna with fresh, Italian flavors. Serve with a salad for a complete meal.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 8 lasagna noodles (, uncooked)
- 14 oz freshly shredded (, low-moisture part skim Mozzarella cheese, divided)
- 3/4 cup Ricotta cheese
- 1 large egg white
- 1/3 cup freshly (, finely shredded Parmesan cheese (about 1 1/4 oz))
- freshly ground black pepper
- 3 - 4 medium Roma tomatoes (, thinly sliced (about 1/6 inch thick slices))
- 1/4 cup chopped fresh basil (, plus more for garnish)
- 1 cup marinara sauce (, recipe follows)
- 2 Tbsp extra virgin olive oil
- 1/4 cup finely chopped yellow onion
- 2 cloves garlic finely minced
- 1 (28 oz) can crushed tomatoes
- salt and freshly ground black pepper to taste
At a glance
PER SERVING · TIME 75M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 1h
- Sodium
- 1192mg
- Total sugar
- 10g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 695mg
- Calcium
- 507mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1192MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.