Caprese Lasagna

I’ve done it again. Something caprese and delicious.

caprese lasagna 1

Something about caprese + carbs is delicious. A perfect marriage of fresh and hearty.

caprese lasagna 2

When you bake this, the mozzarella gets all melty and gooey and perfect.

caprese lasagna 5

Just make this, close your eyes, and pretend you’re in Italy. Maybe make a Bellini while you’re at it. And a cannoli for dessert?..

caprese lasagna 4

Caprese Lasagna

4 whole wheat lasagna noodles
1 plum tomato, sliced
1/4 c fresh basil leaves, torn or julienned
1/3 c fresh mozzarella
3/4 c tomato sauce
Shredded Italian cheese blend
Italian breadcrumbs

1. Cook noodles according to directions.
2. Drain noodles and lay out on a flat surface (ex: aluminum foil over cookie sheet).
3. Place tomatoes, mozzarella, and basil evenly on noodles, such as some on each end and some in the middle.
4. Roll noodles up and place in baking dish.
5. Pour tomato sauce over noodles, and sprinkle shredded cheese and breadcrumbs on top.
6. Cover with aluminum foil and bake for 25 minutes on 350Β°F.


6 thoughts on “Caprese Lasagna

  1. erika says:

    OMG COOK FOR ME. So are these like lasagna rolls? SOUND SO GOOD. This is such a tiny but delicious looking batch of lasagna–exactly what I need!!! I need to start growing tomatoes.

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