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My in-laws live in southern Utah, and often when we visit them we go to a darling little restaurant called Garden House. My absolute favorite thing that I order every time is their Caprese appetizer. It’s just so delicious! I’ve tried many different variations of the flavoring, the basic concept of tomato, mozzarella and basil, and it just tickles my taste buds happy!
This week, I found some packages of lasagna noodles in the pantry, and instantly had a craving for some lasagna. It’d been ages! Ground beef wasn’t on sale this week, though, and I’m trying super hard to stay within my budget as we’re working hard to pay off debt right now. So an idea hit me: Caprese Lasagna! I was so excited to try it, and it didn’t disappoint! Well, the picture did….that’s going to need to be replaced really soon. Guess I’ll have to make this again…oh, darn 🙂
1 package Lasagna noodles
16 oz. Mozzarella cheese, low-moisture, shredded
1 cup Ricotta cheese
1 large Egg, white only
1 cup Parmesan cheese, shredded
Black pepper, to taste
6 medium Roma tomatoes, thinly sliced
1/3 cup Basil, chopped (fresh is best), plus some for garnish, if desired
1 cup Marinara sauce
Cook pasta according to package until done al dente. Drain pasta and line them in a single layer on parchment or wax paper.
Preheat oven to 350 degrees.
In a large bowl, mix the ricotta cheese and egg white. Add the Parmesan, 12 oz. of the Mozzarella, and some black pepper, to taste.
Divide the cheese mixture over each noodle and spread evenly end to end. Align tomato slices over the cheese layer, then sprinkle the basil over the tomatoes. Roll the lasagna noodles one end to the other.
Spread 1/3 cup marinara sauce on the bottom of sprayed (or foil lined) 11×7 baking pan. Place the rolled lasagna, with the seam side down, in the pan and top with remaining marinara sauce. Be sure to cover the edges of the pasta to avoid burning or drying out.
Top with the remaining Mozzarella cheese. Bake for 30 minutes. If desired, garnish with more fresh basil.
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