Caprese Lasagna Rolls

I was so happy with Lasagna Rollata, that I thought I'd go right on ahead and try a new Caprese recipe. I definitely wanted the full on mozzarella taste with no ricotta (but I added it to the sauce). The recipe I was basing this on was using shredded mozzarella cheese, which I didn't think would be authentic in taste. I went for the small mozzarella balls and had no problems at all with using them.

1 package Lasagna, cooked
1/4 cup of grated Parmesan cheese

10 small fresh mozzarella balls

2 Tsp garlic powder

1 Tsp onion powder

2 large beefsteak tomatoes, sliced and halved

1/4 cup very finely chopped fresh basil

Sauce:

2 Tbsp Italian seasoning

1 1/2 cups tomato sauce
1 cup milk
1 cup shredded cheese
leftover filling

1/2 cup ricotta cheese

Recipe Adapted from Cooking Classy

Cook lasagna noodles according to package directions. Drain and lay out flat on counter top or work surface. Take mozzarella balls out of any water or brine that they are packaged in and lay them out on some paper towels. Cover them and give them a gentle squeeze to get off any excess water. Then, throw them into a food processor and puree into a paste. Add the garlic and onion powders.

Using spoonfuls, spread the filling thoroughly over one side with the back of the spoon. Space your tomato slices evenly over the lasagna, starting about a half inch from the first edge that you will roll. Roll jellyroll style, from one end up into rolls. The filling makes an adequate "glue" and they should stay together well. Gently lay them down in a casserole dish.

Add any leftover filling to a saucepan with the rest of the sauce ingredients. Heat and mix thoroughly over medium heat until the sauce begins to boil. Pour over lasagna rolls evenly. Bake in a 350 degree oven for about 30 minutes.

 

Lasagna Rollata

Before I share a new recipe with you, I'd like to apologize for my absence on here. Basically, as most people do, I can admit that I have had too much on my plate. My husband (and some friends) had remarked that I seem to only be happy when life is so crazy this way. Between photography, work, 3 dive clubs, marine mammal strandings, cooking, blogging, and a personal life...something had to give. Apparently this was the thing.

 

Looking back, I was shocked the other day to see that I had only published one blog last month. Since I originally wanted to have one everyday (a crazy goal!), this was certainly not how it turned out. Although my cameras, phone, and computer is filled with plenty of material, I have to put it all together and I'm going to be happy if I can publish a few blogs a week from now on. I apologize for starting out like gangbusters and then fizzling out but, I don't want to ever really quit doing this so unfortunately this is the way I have to do it. I hope my followers and readers understand and stick with me on my journey. Okay...on to the recipes!

 

1 package Lasagna, cooked
1/2 cup breadcrumbs

Filling:
1 large egg, beaten

1/4 cup of grated Parmesan cheese

1 cup ricotta cheese

2 Tbsp Italian seasoning

2 Tsp garlic powder

1 Tsp onion powder

Sauce:
1 1/2 cups tomato sauce
1 cup milk
1 cup shredded cheese
leftover filling
 

Recipe Adapted from Recipes, Recipes, Recipes

I've mentioned before that I am not a fan or ricotta. My tastes have certainly grown to like it more as an adult, though. I just makes sure it's thoroughly spiced up so it doesn't taste bland to me.

 

Mix the ingredients together in a bowl for the filling. Cook lasagna noodles according to package directions. Drain and lay out flat on counter top or work surface.

Using spoonfuls, spread the filling thoroughly over one side with the back of the spoon. Roll jellyroll style, from one end up into rolls. The filling makes an adequate "glue" and they should stay together well. Stand them up on their ends tightly placed in a small casserole dish. If you have empty space on one side of the pan, you can fill it up with meatballs, sausages, or whatever you might have on hand to compliment the dish.

Add any leftover filling to a saucepan with the rest of the sauce ingredients. Heat and mix thoroughly over medium heat until the sauce begins to boil. Pour over rollata evenly and top them with breadcrumbs. Bake in a 350 degree oven for about 30 minutes.