Caprese Lasagne Roll Ups

Italian comfort food at its best

A different take on presentation of Lasagne. There are endless possibilities for variation on fillings - this is just one of them. 

Can't say this will be a quick preparation as Lasagne has multiple steps to the final product but the assembly is quick. Everything, including the boiling of the pasta, can be done well in advance.

Ingredients
4 Lasagne Sheets
100 gms shredded Mozzarella cheese, divided into 2 lots
100 gms Ricotta cheese
100 gms feta cheese
Freshly ground black pepper
3 - 4 medium tomatoes, thinly sliced 
Fresh basil chopped 
1 cup Freshly made Marinara Sauce [Recipe Given below]

To boil lasagne sheets

• Boil 6 cups of water with 2 tsp salt and 2 tbsp oil. Add 4 sheets at a time to the boiling water
• Brush the lasagne on both sides with olive oil before putting in water else it will stick even in the water 
• Once boiled and drained then place on a tray to store till ready. 
• Grease bottom of the tray, place the lasagne in single sheet – no overlapping.
• Then cover with a sheet of foil greased on both sides.
• You can add more pasta on top. Basically the sheets must be kept between greased layers to keep moist.
• This can then be kept in the fridge for a couple of days in advance

For the filling,

• In a large mixing bowl, whisk together ricotta cheese, 1/2 mozarella and feta until well blended. 
• Season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt).

Assembly

1. Place 1/4 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. 
2. Place 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. 
3. Snugly roll lasagna noodles to opposite end. 
4. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. 
5. Place lasagna roll ups, seam side down in dish. 
6. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). 
7. Sprinkle top with remaining Mozzarella. 
8. Cover dish with foil
9. Bake in preheated oven 180C oven for 20 minutes and then remove foil and grill for 5 mins.
10. Serve warm.

Marinara Sauce

• 2 Tbsp olive or sunflower cooking oil
• ½ onion finely chopped
• ½ cup carrot grated
• 1 Tbsp Celery or Garlic chopped fine
• 500 Gms Tomatoes – blanched, peeled – ½ deeseed and chopped and balance pureed
• ½ cup tomoto puree 
• ¾ Tsp dried oregano 
• ½ Tsp freshly ground pepper 
• Salt to taste
• 1 Tsp sugar 
• ¼ cup chopped fresh basil 

1. Heat 2 tbsp oil over moderate heat
2. Add onions, carrots and celery. 
3. Add blanched tomatoes, pureed tomatoes and tomato puree, oregano, salt, pepper & sugar. 
4. Mix well and bring to a boil, reduce heat and cook uncovered, stirring often till thickens slightly.