- 1
Preheat oven to 350°F.
- 2
Bring large pot of water to a boil. Add lasagna noodles and cook until al dente, about 10 minutes. Remove and drain. If your noodles tend to stick together, add a teaspoon of olive oil to the water. Line noodles on parchment paper.
- 3
To make marinara sauce, heat olive oil in saucepan. Add chopped onion and cook for 3 minutes, until onions are translucent. Add garlic and sauté 30-60 seconds. Add crushed tomatoes, salt, ¼ tsp. ground black pepper, granulated sugar, dried basil and dried oregano . Allow to cook for 20 minutes. Taste and adjust seasoning if necessary.
- 4
While sauce and noodles cook, prepare the filling. Whisk together ricotta and egg white until blended. Mix in half the shredded mozzarella and season with remaining ¼ tsp. black pepper.
- 5
Place a spoonful of filling over each lasagna noodle and spread into an even layer, going from one end of the noodle to the other. Align 4 thin tomato slices over cheese mixture. Tear fresh mozzarella rounds in to pieces and place on top of tomato, then sprinkle with fresh basil. Snugly roll lasagna noodles to opposite end.
- 6
Grease a 13x9 baking dish with cooking spray. Spread about ¼ cup pasta sauce in the bottom of the dish. Place lasagna roll-ups seam side down in dish. Top each roll-up with remaining ¾ cup pasta sauce (covering edge of pasta so they don't dry out while baking). Sprinkle top with remaining shredded mozzarella.
- 7
Bake in preheated oven for 30 minutes. Remove from oven and allow lasagna roll-ups to rest for 5 minutes. Plate pasta and garnish with fresh basil. Serve warm.
