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Are you ready to see what Mummy and I made for Daddy’s dinner tonight? This was really quite EASY and I know that you can make this for YOUR family too!
12 lasagna noodles, cooked according to package directions
14 ounces shredded Mozzarella cheese, divided
15 ounces Ricotta cheese
1 large egg white
1/3 cup finely shredded Parmesan cheese
freshly ground black pepper
4 medium Roma tomatoes, thinly sliced
1/4 cup chopped fresh basil (a little extra for garnish if desired)
Marinara Sauce (store bought or use the homemade one below)
2 Tablespoons extra virgin olive oil
1/4 cup finely chopped sweet onion
2 cloves garlic finely minced (I use the already minced kind)
1 (28 ounce) can crushed tomatoes
salt and fresh ground pepper to taste
fresh chopped basil if desired
Heat the olive oil in a medium-sized saucepan over medium heat. Add the chopped onions and saute them for a few minutes until they are soft and just beginning to turn brown…then add your minced garlic. Pour in the crushed tomatoes and add the salt and pepper to your taste. Bring all of this up to a boil and then reduce the heat to a simmer. Let this cook for about 25 minutes. This will allow some of the liquid from the tomatoes to evaporate. You can start on the pasta while your sauce is cooking.
Preheat your oven to 350 degrees.
Cook your pasta according to the package directions, to al dente… drain the pasta but do not rinse it. Line up the noodles in a single layer on a sheet of parchment or wax paper.
Spray a 9 x 13″ pan with PAM cooking spray and set aside.
To make the filling… in a large bowl, mix the ricotta cheese with the egg white until blended. Stir in the Parmesan cheese. Stir in 12 ounces of the Mozzarella cheese (save 2 ounces to sprinkle over the top before baking). Add fresh ground pepper to taste…and salt if you desire.
To Assemble the roll-ups….spread an even layer of the cheese mixture over each noodle from end to end. Place 5 thin tomato slices along each noodle and sprinkle with the chopped basil. As tightly as you can, begin at one end of the noodle and roll it up to the other end….this is really very easy. Press down on the tomatoes as you are rolling to keep them from sliding forward.
Spread about 1/4 cup of the Marinara Sauce into the bottom of the greased baking pan. Place your Light Lasagna Roll-up, seam side DOWN into the sauce. You will have enough room for about 8 of them in your pan…if you can fit all 12 of them into the pan…put them all in…if not, put the remaining 4 Light Lasagna Roll-Ups in a separate container and refrigerate them for a quick meal in a day or two….use a quick sauce for these!!! Top your Light Lasagna Roll-Ups with about 2 Tablespoons of your Marinara Sauce, making sure to get the edges covered too, so they won’t dry out when baking. Sprinkle on the remaining 2 ounces of shredded Mozzarella cheese. Bake at 350 degrees for 25-30 minutes. Serve with additional fresh chopped basil if desired.
This sounds like a lot of work but it is really VERY EASY…. I just tried to explain it very carefully. I hope that you will try this because it REALLY WAS very delicious. It is similar to Lasagna but lighter in taste and texture since there is no meat and the sauce is not as heavy. Serve this with a side salad and a little fresh fruit and your family will just LOVE IT! Please let me know if you try it and how your family liked it.

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Millie LaRue

Author Millie LaRue

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