I just tried this recipe last night and really really liked it. I may even replace my traditional lasagna recipe with this. Not to mention, I get to use more of my fresh garden tomatoes in another fun kitchen experiment. I loved that it was more portion controlled and easier to serve up too.

Alright to start off you will need

• 8 lasagna noodles
• 14 oz of fresh mozzarella cheese finely shredded
• 1 cup of ricotta cheese or cottage cheese
• 1 large egg white
• 1/3 cup of fresh parmesan cheese
• fresh ground pepper
• 3-4 paste tomatoes thinly sliced (1/16 inch)
• 1/4 cup of chopped fresh basil
• 1 cup of marinara sauce

Preheat oven to 350 degrees. In a large bowl, whisk together ricotta cheese and egg white until well blended. Stir in parmesan cheese, then mix in 12 oz of mozzarella cheese. Season with freshly ground pepper to taste. Set a side. Cook noodles according to package until al denta. drain but DO NOT RINSE WITH WATER! lay out on a sheet of parchment paper or wax paper when cool enough to handle. Spread about 1/4 of cheese mixture evenly over the entire length of noodle. layer with 4-5 slices of tomato and sprinkle with chopped basil. roll tightly and place seam side down in 11×7 baking dish with 1/4 cup of marinara sauce spread in the bottom. cover roll ups with remaining marinara sauce so noodles dont dry out during baking. sprinkle with remaining 2 oz of mozzarella cheese and bake for 30 minutes. garnish with basil ribbons and serve hot.

note ; you can also make this a more traditional lasagna by adding a meat.