Tomato-Basil Lasagna Rolls (Southern Living)

Tomato-Basil Lasagna Rolls (Southern Living)

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 10

    uncooked lasagna noodles

  • 1

    cup finely chopped sweet onion $

  • 2

    teaspoons olive oil $

  • 3

    garlic cloves, minced and divided

  • 1

    (24-oz.) jar tomato-and-basil pasta sauce

  • teaspoons sugar $

  • ¼

    teaspoon dried crushed red pepper

  • 1

    cup low-fat ricotta cheese

  • 2

    ounces ⅓-less-fat cream cheese, softened $

  • 1

    (14-oz.) can baby artichoke hearts, drained and quartered

  • 1

    large egg white, lightly beaten

  • ¼

    cup torn fresh basil

  • ¼

    cup (1 oz.) freshly shredded Parmesan cheese

  • Toppings: fresh basil, Parmesan chees

Directions

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. 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. 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° 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.


Nutrition

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