Tomato-Basil Lasagna Rolls

Photo: Hector Sanchez; Styling: Lydia Degaris Pursell  

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

Yield: Makes 10 servings
Total:
Recipe from Southern Living

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Recipe Time

Hands On: 35 Minutes
Total: 1 Hour, 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 190
  • Fat: 5g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 9g
  • Carbohydrate: 28g
  • Fiber: 0.0g
  • Cholesterol: 11mg
  • Iron: 0.0mg
  • Sodium: 590mg
  • Calcium: 120mg

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

Preparation

  1. 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. 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. 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. 4. Bake, covered, at 350° for 45 to 50 minutes or until thoroughly heated and bubbly. Let stand 5 minutes. Sprinkle with desired toppings.
  5. Note: We tested with Classico Tomato & Basil pasta sauce.
  6. Note: Nutritional analysis is per serving (not including toppings).
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