Photo: Hector Sanchez; Styling: Lydia Degaris Pursell
Hands-on Time
35 Mins
Total Time
1 Hour 35 Mins
Yield
Makes 10 servings

Canned artichokes give the rich filling its meaty heft. Feel free to sub sautéed 'shrooms or spinach.

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

Note: We tested with Classico Tomato & Basil pasta sauce.

Step 6

Note: Nutritional analysis is per serving (not including toppings).

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