Tomato-Basil Lasagna Rolls Recipe

Name: Tomato-Basil Lasagna Rolls
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Preheat oven to 350u00b0. 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
Saute 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 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
Bake, covered, at 350u00b0 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).

1316

kcal

Calories

Fat

221

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 uncooked lasagna noodles, 1 cup finely chopped sweet onion, 2 teaspoons olive oil, 3 garlic cloves, minced and divided, and more.

Yes, Tomato-Basil Lasagna Rolls falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tomato-Basil Lasagna Rolls

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