Caprese – Lasagna Roll-ups: Homemade pasta topped with cheese, fresh tomatoes, grilled vegetables, and chunks of sausage. Skip the sausage if you want a delicious vegetarian version. The pasta is rolled up, topped with more cheese, and baked in marinara sauce. Serve with a salad and garlic toast – perfect for a date night or special meal.
What makes these caprese lasagna roll-ups so delicious?
What makes these Caprese lasagna roll-ups so delicious? The pasta!!! The pasta for the roll-ups is fresh homemade (click here for the recipe) rich egg pasta. Pasta made with eggs and flour is rolled extra thin, creating a tender pasta base for this dish. It takes a little longer to make the pasta, but the time and effort are so worth it. This will be your tastiest lasagna ever. Still not convinced you want to make your own pasta. Go ahead, it’s ok and purchase some lasagna pasta.
How Do I Make Caprese Lasagna Roll-ups?
Start with the homemade pasta noodles. On top of the pasta, layer ricotta cheese and top with thin slices of ripe plum tomatoes. Add some grilled zucchini squash, Italian sausage, and sun-dried tomatoes. Next load on the grated fresh mozzarella cheese. I’m a fan of fresh herbs, so I layer a few leaves of basil, oregano, and thyme. If you don’t have fresh herbs add a sprinkle of dried Italian herbs.
Want to make a vegetarian Caprese Lasagna Roll-up? Don’t add the sausage.
Spoon some marinara in the bottom of your baking pan. Now, here is the hard part, rolling the pasta roll up without the filling spilling out. Tuck the roll-ups into the baking dish. Top with more marinara sauce, grated mozzarella, and parmesan cheese. Bake until the cheese is melted and the center of the roll-up is hot. That is one excellent Caprese Lasagna roll-up casserole.
Serve and enjoy with some garlic bread and a tossed garden salad. Caprese Lasagna Roll-ups are a great meal to make and share with that someone special.
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- pasta roller and cutter (optional but very helpful)
Homemade Pasta (purchase Lasagna pasta if you don't have time to make homemade)
- 2 cups flour unbleached all-purpose 8.5-ounces or Italian 00 (9-ounces)
- 3 eggs large
- ½ tsp salt
- 2 Tbsp water only add if you use unbleached all-purpose flour
- 1½ cup ricotta cheese
- 1 egg
- 1 tbsp Italian seasoning
- 3 cups marinara sauce 1 jar purchased or homemade
- 2 zucchini sliced ¼ inch thick and grilled
- 3 Italian Sausages (frozen) sliced into 15 slices each (see notes)
- ⅔ cup roasted red peppers coarsely chopped
- ½ cup sundried tomatoes chopped
- 4 fresh plum tomatoes sliced thin
- 12 1/2 sheets pasta
- ¼ cup fresh Italian herbs minced, basil, thyme, and oregano. If you don't have fresh herbs use dried Italian herbs instead. Sprinkle them on each roll-up.
- 1 lb mozzarella cheese grated and split 2/3 and 1/3.
- 2 tbsp parmesan cheese
- To adjust the portions, click on the number of serving, and a slider will pop up. Adjusting the slider up or down will automatically calculate the amount needed for each ingredient.
Homemade Pasta (skip if you purchased Lasagna noodles)
- Mix all the pasta ingredients together in the bowl of the stand mixer. Knead the dough on medium-low until you have a smooth dough. About 2 minutes.
- Let the dough rest for 60 minutes. Divide the dough into 6 pieces and cover to keep from drying out. Then roll out each piece of dough using the pasta roller attachment until the desired thickness is achieved. I stop on number 6 of the pasta roller. Add flour as needed if the dough is a little sticky. You can also roll the dough by hand.
- Cut the rolled sheet down the middle to form 2 pieces. Each piece is 3 inches wide and 15 inches long.
- Cook the pasta in 4 quarts of boiling water until desired doneness (about 1 minute).
- Drain into a colander and run under cool water briefly to stop the cooking process, then pat dry.
- Preheat the oven to 375°F If you are using Lasagna pasta - cook the pasta al-dente.
- Lay the twelve, 15-inch pieces of pasta out on your work surface.
- Add 1 1/2 cups of marinara to the bottom of a 9 X 9-inch baking pan.
- Mix the egg and Italian seasoning with the ricotta cheese. Spread 2 tbsp of the ricotta cheese mixture on each 15-inch piece of pasta.
- Divide and then layer the grilled zucchini, sun-dried tomatoes, roasted peppers, and sliced plum tomatoes equally among the pieces of pasta.
- Top with 2/3 of the grated mozzarella cheese.
- Roll each piece of layered pasta up and place it in the baking dish.
- Top with the rest of the marinara, grated mozzarella cheese, and parmesan cheese.
- Cover with aluminum foil that has been sprayed with non-stick spray. The non-stick spray will prevent the melted cheese from sticking to the foil.
- Bake for 1 hour.