Caprese Lasagna - Roll-ups
Caprese - Lasagna Roll-ups: Homemade pasta topped with cheese, fresh tomatoes, grilled vegetables, and chunks of sausage. The pasta is rolled up, topped with more cheese, and baked in marinara sauce
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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
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.
Visit my websites SHOP MY KITCHEN for small appliances (stand mixer), tools (pasta roller), and hard to find pantry items.
Sausage is easier to slice when firm. Defrost the sausage enough to slice easily into coins.
Get creative and add grilled eggplant, or roasted garlic to the roll-ups.
Depending on how thin you roll out the pasta sheets, you may have more than 12 half sheets of pasta. Cut the extra pasta into noodles for later.
Serving: 2roll-ups | Calories: 797kcal | Carbohydrates: 51g | Protein: 44g | Fat: 47g | Saturated Fat: 23g | Cholesterol: 244mg | Sodium: 2081mg | Potassium: 1272mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1792IU | Vitamin C: 32mg | Calcium: 618mg | Iron: 6mg