Tomato-Basil Lasagna Rolls

Tomato-Basil Lasagna Rolls

Lasagna rolls with the surprise of artichoke hearts.

Course Main Course
Cuisine Italian, Vegetarian
Prep Time 35 minutes
Cook Time 50 minutes
Total Time 1 hour 25 minutes
Servings 5 people
Author Barb


  • 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


  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 }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

  4. Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.

Recipe Notes

Serve with fresh bread.

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