Tomato-Basil Lasagna Rolls

By á-175897

Canned artichokes give the rich filling its meaty heft. Feel free to sub sautéed 'shrooms or spinach.

Ingredients

• 10 uncooked lasagna noodles
• 1 cup sweet onion, finely chopped
• 2 teaspoons olive oil
• 3 garlic cloves, minced and divided
• 1 (24-ounce) jar tomato-and-basil pasta sauce
• 1 1/2 teaspoons sugar
• 1/4 teaspoon dried crushed red pepper
• 1 cup low-fat ricotta cheese
• 2 ounces 1/3-less-fat cream cheese, softened
• 1 (14-ounce) can baby artichoke hearts, drained and quartered
• 1 large egg white, lightly beaten
• 1/4 cup torn fresh basil
• 1/4 cup (1 ounce) Parmesan cheese, freshly shredded
• Toppings: fresh basil, Parmesan cheese

Preparation

Step 1

Preheat oven to 350°F.

Cook pasta according to package directions for al dente. Drain pasta (do not rinse); arrange in a single layer on a piece of lightly greased aluminum foil or wax paper.

Sauté onion in hot oil in a 3 quart saucepan over medium heat 7 to 8 minutes or until caramelized. Add two-thirds of minced garlic, and cook, stirring constantly, 1 minute.

Stir in tomato sauce and next 2 ingredients. Bring mixture to a boil, stirring often. Reduce heat to low; simmer, stirring often, 5 minutes. Remove from heat.

Stir together ricotta and cream cheese until smooth. Stir in artichoke hearts, next 3 ingredients, and remaining minced garlic. Spread 1/4 cup cheese mixture on 1 noodle. Roll up firmly, and place, seam side down, into a lightly greased 11- x 7-inch baking dish. Repeat with remaining noodles and cheese. Spoon tomato sauce over lasagna rolls.

Bake, covered, at 350°F. for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.

Note: We tested with Classico Tomato & Basil pasta sauce.