Tomato-Basil Lasagna Rolls
Lasagna rolls with the surprise of artichoke hearts.
- 10 uncooked lasagna noodles
- 1 cup sweet onion finely chopped
- 2 tsp olive oil
- 3 cloves garlic minced and divided
- 1 24 oz jar tomato and basil pasta sauce
- 1-1/2 tsp sugar
- 1/4 tsp dried crushed red pepper
- 1 cup low fat ricotta cheese
- 2 oz low fat goat cheese
- 1 14 oz can baby artichoke hearts drained and quartered
- 1 large egg white lightly beaten
- 1/4 cup fresh basil torn
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 }rmly, 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.
Serve with fresh bread.