Caprese Lasagna Roll Ups Food

LASAGNA CAPRESE

Steps:

• Preheat the oven to 350 degrees F.
• Cook the agnolotti according to package directions. Drain.
• Meanwhile, bring the heavy cream and shallot to a boil in a large skillet over medium-high heat, stirring occasionally. Reduce the heat to medium-low and simmer to thicken slightly, about 2 minutes. Stir in the Parmesan and season with salt and pepper.
• Layer half the agnolotti in a 9-by-11-inch baking dish. Top the pasta with the sliced tomatoes, basil and three-quarters of the mozzarella. Top with the remaining agnolotti and mozzarella. Pour the cream mixture over the top. Bake until golden and bubbly, 25 minutes. Cool slightly. Sprinkle Parmesan on top. Serve.

CAPRESE CHICKEN ROLLUPS RECIPE BY TASTY

Steps:

• Preheat oven to 400˚F (200˚C).
• In a saucepan, heat balsamic vinegar and honey over high heat. Stir until sauce reduces to ⅓ cup (80 ml). Set aside.
• On a cutting board, slice the chicken breasts in half horizontally.
• Cover chicken with a piece of plastic wrap. Using the rough side of a metal mallet, pound the chicken until ½-inch (1 cm) thick. Repeat with remaining breasts.
• Drizzle olive oil over pieces of chicken and season with salt and pepper.
• Place 2 slices of mozzarella on each piece of chicken. Spoon ¼ cup (50 g) of diced tomatoes on each piece of chicken. Place 3 pieces of basil on each piece of chicken.
• Roll up the chicken, making sure the ingredients are tucked under the breast and not pushed out the sides.
• Place the roll-ups in a greased baking dish. Drizzle each roll-up with more olive oil and sprinkle with salt and pepper.
• Bake for 15 to 20 minutes, until internal temperature reaches 160˚F (71˚C).
• Place one slice of mozzarella on each roll-up. Broil for 5 to 10 minutes until the mozzarella has melted over the chicken.
• Let chicken rest for 10 minutes. Place a basil leaf and slice of tomato on each piece of chicken. Drizzle with balsamic reduction.
• Enjoy!

LASAGNA ROLL-UPS

Steps:

• Cook the lasagna noodles in a large pot of salted boiling water until al dente. Drain, rinse with cold water to cool and lay flat on a sheet of foil. Set aside.
• Make the sauce: In a large pot, heat the olive oil over medium-high heat. Add the onion, mushrooms, green pepper and garlic and saute 4 to 5 minutes, until the vegetables are starting to soften. Remove the veggie mixture from the pan, then add the ground beef to the pan and cook, stirring occasionally, until it's totally browned. Drain the excess fat, then add 1/2 teaspoon each salt and pepper, the diced tomatoes, tomato paste, the veggie mixture and 1 tablespoon each parsley and basil and stir to combine. Let the mixture simmer over low heat, 30 minutes.
• Make the filling: Combine the ricotta, 1/2 cup mozzarella, 3/4 cup parmesan, the eggs, 1/2 teaspoon each salt and pepper and the remaining 3 tablespoons each parsley and basil. Stir to combine.
• Assemble the lasagna: Spoon a thin layer of sauce onto the bottom of a 9-by-13-inch pan or five 6-inch disposable foil loaf pans. Spread 2 to 3 tablespoons ricotta filling on each lasagna noodle, then roll them up so that the cheese is on the inside of the roll. Lay them sideways in the pan(s). (Four roll-ups will fit in each loaf pan, or you can fill a 9-by-13-inch pan.) Top with the remaining sauce and plenty of grated mozzarella and parmesan.
• If you're making the roll-ups right away, place the pan(s) on a baking sheet and bake at 375 degrees F for 20 minutes, until hot and bubbly.
• Find this recipe and more in Ree's new book, The Pioneer Woman Cooks: Dinnertime ($30, William Morrow Cookbooks).

CAPRESE LASAGNA ROLL UPS

Steps:

• Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper. For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt). 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. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm. Simple Marinara Sauce Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired).