Tomato Basil Lasagna Rolls

Submitted by pickman

"Canned artichokes give the rich filling its meaty heft. Feel free to substitute sautéed mushrooms or spinach."

 

• Ready In: 1hr 35mins
• Ingredients: 13
• Serves: 10

ingredients

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

directions

1. Preheat oven to 350°. 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.
2. Sauté onion in hot oil in a 3-qt. 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.
3. 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.
4. Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.
5. Toppings: fresh basil, Parmesan cheese.
6. Southern Living
7. OCTOBER 2013.