Artichoke Lasagna Rolls

By á-1025

Ingredients

• 4 lasagna noodles, cooked
• 2 cups spaghetti sauce
• 1/2 cup fresh basil, chopped
• 1/4 cup sun dried tomatoes, chopped
• 1/2 teaspoon dried oregano
• 4 teaspoon olive oil
• 1 cup sliced mushrooms
• 1/2 cup onion, chopped
• 1 cup non-fat ricotta cheese
• 1 cup coarsely chopped thawed frozen artichoke hearts or canned and drained
• 1/4 cup roasted sweet red peppers, chopped
• 2 tablespoon grated Parmesan cheese
• 1/2 cup shredded non-fat mozzarella cheese

Details

Servings 2

Preparation

Step 1

1.In a large pot of boiling water, cook the noodles for 10-12 minutes, or until tender. Drain and rinse in cold water.
2.Meanwhile, in a 1 quart saucepan over medium heat, simmer the spaghetti sauce, basil, sun dried tomatoes and basil for 5 minutes. Set aside.
3.In a large non-stick frying pan over medium heat, warm the oil. Add the mushrooms and onions; cook, stirring frequently, for 4-5 minutes, or until tender.
4.Transfer the mushrooms and onions to a large bowl. Add the ricotta, artichoke, peppers and Parmesan. Mix well.
5.Preheat the oven to 350. Spread 1/2 cup of the tomato sauce in the bottom of a baking dish.
6.Lay the noodles flat on a work surface. With a small spatula, spread about 1 tablespoon of the tomato sauce along the length of each noodle.
7.Spread each noodle with equal amounts of the ricotta mixture. Roll up the noodles to enclose filling.
8.Place, seam side down, in the baking dish. Top evenly with the remaining tomato sauce and the mozzarella. Bake for 25-30 minutes, or until bubbly.