Tomato-Basil Lasagna Rolls Recipe

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

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

1 large egg white, lightly beaten

1/4 cup torn fresh basil

1/4 cup (1 oz.) freshly shredded Parmesan cheese

Toppings: fresh basil, Parmesan cheese

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Preparation

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.
Note: We tested with Classico Tomato & Basil pasta sauce.
Note: Nutritional analysis is per serving (not including toppings).

Source: www.myrecipes.com