Tomato Basil Lasagna Rolls

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• Servings: 10
• 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 , lightly beaten
• 1/4 cup fresh basil, torn
• 1/4 cup parmesan cheese, freshly shredded

Recipe

• 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.