Canned artichokes give the rich filling its meaty heft. Feel free to sub sautéed 'shrooms or spinach.
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
How to Make It
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 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.
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).
I found these to be too flavorless, rather bland. I will make them once more, but will definitely use my favorite tomato pasta sauce instead of the tomato/basil one. The cheese mixture needs salt, I'm surprised there was none in the recipe. I may try to boost flavor in the cheese mixture by adding garlic powder.
Mine turned out really dry. I probably baked too long. I tried it again, but doubled the sauce, put some sauce in the bottom of the dish, a few tbsp sauce on top of the cheese mix on the noodle, and added some Parmesan on that before I rolled them up. Added more Parmesan on top of the sauce, and baked covered for 30 min. More calories, I know, but they turned out better for me.
I want to try again with spinach and again with Italian sausage.
My family really enjoyed this recipe. My five year old daughter renamed it Lasagna Yum Yums. I made it as directed but omitted red pepper and used whole wheat lasagna noodles. Could possibly add spinach, mushrooms or some italian sausage as an alternative. Will definitely try this one again!
Oh wow what a great recipe!! This is is so good, I guess it's the fresh Basil that makes the difference, I just happened to have a plant in the yard, I love Sweet Basil. My husband went for seconds and said save that recipe it is a winner, he loved it and he does not care too much for regular Lasagna, but he loved this. I added a little extra Crushed Red Pepper flakes and also used a little Oregano in the mixture and sprinkled a little on top, also used some Mozzarella on the top. Highly recommend this, because it is worth it!!