Ingredients
8lasagna noodles,uncooked
14ozmozzarella cheese,freshly shredded, low-moisture, part skim, divided
¾cupricotta cheese
1largeegg white
⅓cupParmesan cheese,freshly, finely shredded
freshly-ground black pepper,to taste
4mediumRoma tomatoes,thinly sliced, about ⅙-inch
¼cupbasil,fresh, chopped, plus an additional for garnish
1cupmarinara sauce
2tbspextra virgin olive oil
¼cuponion,yellow, finely chopped
2clovesgarlic,finely minced
28oztomatoes,canned, crushed
salt and freshly-ground black pepper,to taste
Preparation
Heat olive oil in a medium saucepan over medium-high heat. Add onions to the hot oil and saute for about 3 minutes until soft. Add the garlic during the last minute of sauteing.
Pour in the crushed tomatoes and season with salt and pepper to taste.
Bring the mixture just to a boil, then reduce heat to a simmer and allow the sauce to cook for about 25 to 30 minutes, wherein some of the water in the crushed tomatoes will evaporate. While preparing the pasta and lasagna filling, you can freeze or refrigerate the leftover sauce in a small airtight container for later use, adding fresh basil if desired.
Preheat the oven to 350 degrees F or 180 degrees C. Cook the pasta according to the directions listed on the package to al dente.
Drain the pasta. Do not rinse with water. Align the lasagna noodles in a single layer on a large sheet of parchment or wax paper.
For the filling, in a large mixing bowl, whisk together the ricotta cheese and egg white until well blended. Stir in Parmesan cheese.
Mix in 12 ounces of the Mozzarella cheese, and season with black pepper to taste. There’s no need to season with salt because the cheeses already have plenty of salt.
Place ¼ 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 the cheese mixture, then sprinkle fresh basil over the top. Snugly roll the lasagna noodles to the opposite end.
Spread about ¼ cup pasta sauce in the bottom of an 11×7-inch baking dish. Align the lasagna roll ups, seam side down in the dish, then top each roll up with about 2 tablespoons of the pasta sauce. Cover the edges of pasta so they don’t dry out while baking.
Sprinkle top with the remaining 2 ounces shredded mozzarella. Bake in the preheated oven for 30 minutes.
Remove from oven. Plate pasta and garnish with plenty of basil ribbons. Serve warm.
