Caprese Lasagna Rolls with Barilla Pasta

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With just a few weeks until Christmas, I can honestly say that life has been busier than ever. During the hustle and bustle of the holiday season, it’s often difficult for me to get a healthy, delicious meal on the table — I’m just too exhausted. But these Caprese Lasagna Rolls are the perfect dinner solution. They’re super easy to make, with just eight ingredients.

My favorite thing about Caprese Lasagna Rolls is that they’re made using fresh ingredients — they’re light and healthy, which is a nice change from typical heavy holiday meals.

I headed to Tom Thumb to purchase the ingredients for this recipe, including Barilla Lasagne and Barilla Sauce. Right now, you can get $1 off the purchase of ONE (1) box of Barilla® Lasagne and ONE (1) Barilla® Sauce in all US Safeway stores.

Caprese Lasagna Rolls
Adapted From: Cooking Classy

Ingredients:

1 box Barilla Lasagne
1 jar Barilla Sauce
5 oz shredded Italian cheese (I used a mixture of Parmesan, Asiago and Romano)
15 oz Ricotta cheese
1 egg
3-4 medium-sized Roma tomatoes
1/4 c fresh basil
Ground pepper, to taste

Directions:

Preheat oven to 350 degrees F. Cook 6-8 Barilla Lasagne noodles al dente, according to package directions. Drain and run under cold water to cool off. Dry each noodle thoroughly using paper towels.

While the noodles are cooking, whisk together half of the shredded cheese mixture, the Ricotta cheese, pepper and the egg in a large bowl. Set aside.

Lay the noodles in a single row on a sheet of wax paper. Spread an ample amount of the cheese mixture down each noodle. Slice the tomatoes and add four slices on top of the cheese mixture on each noodle. Then, sprinkle bits of basil leaves on top of the tomatoes.

Pour about 1/4 c of Barilla Sauce in the bottom of a 9×13 baking dish. Roll each noodle tightly and place seam-side down in the baking dish on top of the marinara sauce. Pour remaining marinara sauce on top of the rolls, then sprinkle with remaining shredded cheese mixture.