I am always fascinated how a variation in the way the food is presented impacts the “wow!” factor and the enjoyment of the people eating it.
Serving salad in a flat salad bowl versus a deep one, or garnishing fish with microgreens and roasted lemons, or using a squeeze bottle to drizzle sauce over chicken or greens are a few such examples.
These lasagna rolls are another such instance. Interestingly enough, cooking lasagna in individual portions also intensified the flavor of each roll, as the edges of the noodles and the cheese achieved perfect crispy perfection. Of course, you can prepare them in
a traditional lasagna format, but forming them into rolls is an extra step that delivers in both taste and presentation.
I love the simplicity of this dish. The taste is so clean, fresh and gourmet, and a break from some heavier dairy meals.
- Cook Time
- Prep Time
- 8 lasagna noodles, cooked
- 2 (8 ounce) balls fresh mozzarella
- 16 fresh basil leaves
- 16 slices fresh tomatoes
- Extra virgin olive oil
- Kosher salt and freshly cracked black pepper, to taste
1. Preheat oven to 350°F.
2. Thinly slice fresh mozzarella into 16 slices. Place one slice mozzarella on noodle. Top with 2 basil leaves and 2 slices tomato.
3. Roll lasagna noodle and place in baking tray. Repeat with remaining noodles. Drizzle noodles with evoo and salt and pepper.
4. Top lasagna noodles with remaining mozzarella and a bit more freshly cracked black pepper and bake for twenty minutes or until mozzarella is melted and bubbly.